Mazatlán-Style Shrimp Tacos

About this recipe

Mazatlán-style shrimp tacos are the jewel of the Sinaloan port's street food scene: fresh Pacific shrimp sautéed with butter, golden garlic and dried chile de árbol in the diablo version, or with butter, garlic, lime and parsley in the al ajillo version. Served on freshly made white corn tortillas with pickled red cabbage, chunked avocado, morita chile salsa and sour cream. The flavour of the sea combines with the freshness of Sinaloan lime and the characteristic heat of northern Mexican cuisine to create one of the most flavoursome seafood tacos in the whole republic.

1. 1

   Peel and devein the shrimp. Set aside the shells to make a quick stock if you want to intensify the flavour.

   💡 Leave the tail on for a more impressive presentation.

2. 2

   In a large skillet over high heat, melt the butter with a splash of oil. Fry the sliced garlic for 1 minute without letting it burn.

   💡 Burnt garlic will make the whole dish bitter: remove it if it colours too quickly.

3. 3

   For the diablo version: add the dried chiles de árbol and halved cherry tomatoes. For the al ajillo version: add chopped parsley and lime juice. Cook for 30 seconds.

   💡 You can make half diablo and half ajillo to offer both options.

4. 4

   Add the shrimp to the pan and cook for 2–3 minutes each side over high heat. Season with salt and pepper. Don't overcook: a perfectly cooked shrimp curves into a C shape.

   💡 When a shrimp forms an O shape it is overcooked. Stop at the C.

5. 5

   Warm the tortillas on a dry comal. Assemble the tacos with shrimp, pickled red cabbage, avocado, morita salsa and sour cream. Serve with lime wedges.

   💡 Pickled cabbage is made with apple cider vinegar, salt and oregano: leave it for at least 30 minutes.