Crispy Shrimp Tacos Sinaloa-Style
Crispy rolled tacos filled with seasoned shrimp, Sinaloa-style, with guacamole and cream.
About this recipe
Corn tortillas filled with seasoned shrimp, rolled and deep-fried until crunchy, served with shredded lettuce, sour cream, guacamole and salsa. A Sinaloa seafood speciality.
History & Origin
Tacos dorados - also called flautas or taquitos depending on the region - combine the versatility of corn tortillas with the art of frying to achieve an irresistibly crispy texture. In Sinaloa, a coastal state in northwestern Mexico bathed by the Sea of Cortés, this technique is applied with mastery to fresh seafood, especially shrimp, the region's gastronomic pride. Sinaloa is Mexico's leading shrimp producer, and these crustaceans have become central to its culinary identity. Sea of Cortés shrimp are world-renowned for their size, sweetness and firm texture. Generations of Sinaloan fishermen have developed an intimate relationship with the sea, reflected in dishes like aguachile, ceviche and these golden shrimp tacos. The technique of frying tacos arose as a way to use tortillas that were beginning to dry out, transforming them into something even more delicious. The shrimp are seasoned with garlic, lime, chile and local spices before being rolled in the tortilla. When fried, the tortilla becomes a crispy tube while the shrimp inside steam in their own juices.
Estimated cost
$12.50
Total cost
$3.13
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
380
Calories
22g
Protein
32g
Carbohydrates
20g
Fat
4g
Fiber
590mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Pela y desveina 400g de camarones. Sazona con jugo de 1 limón, 2 dientes de ajo picado, sal, pimienta y una pizca de chile piquín o cayena.
💡 Si son muy grandes, córtalos por la mitad.
- 2
Sofríe los camarones en aceite caliente 2-3 minutos hasta que cambien de color. No los sobrecocines. Retira y pica groseramente.
💡 El camarón se termina de cocinar dentro del taco al freírse.
- 3
Calienta las tortillas en comal o microondas para que sean flexibles. Coloca 2-3 camarones en el centro de cada tortilla, enrolla firmemente y asegura con un palillo.
💡 Si las tortillas se rompen, pásalas por agua y caliéntalas de nuevo.
- 4
Calienta aceite abundante en una sartén profunda. Fríe los tacos en aceite a 175°C, girando, 3-4 minutos hasta que estén completamente dorados y crujientes.
💡 No los pongas todos a la vez, trabaja en tandas.
- 5
Escurre en papel absorbente. Retira los palillos. Sirve sobre lechuga rallada, agrega crema, guacamole y salsa roja o verde al gusto.
💡 Una rodaja de limón al lado es imprescindible.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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