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Le Chaudron recipe
Tacos de crevettes mexicain
Mexican shrimp tacos
⏱ 20 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12small corn tortillas
600 g (21 oz)peeled shrimp
2ripe avocados, cubed
1red onion, finely chopped
1bunch of fresh cilantro
The juice of 3 limes
3 tbspvirgin olive oil
2 tspground chipotle chili
1 tspground cumin
- 12 small corn tortillas
- 600 g (21 oz) peeled shrimp
- 2 ripe avocados, cubed
- 1 red onion, finely chopped
- 1 bunch of fresh cilantro
- The juice of 3 limes
- 3 tbsp virgin olive oil
- 2 tsp ground chipotle chili
- 1 tsp ground cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the marinade by mixing the olive oil with the chipotle, ground cumin and lime juice in the bowl.
- Season the marinade and toss the shrimp in it to coat.
- Let them marinate for 15 minutes at room temperature.
- Meanwhile, cube the avocados and slice the red onion very thinly.
- Heat the cast-iron skillet over high heat and sear the shrimp for 3 minutes per side.
- Warm the tortillas on the hot griddle for 30 seconds per side until soft.
- Fill each tortilla with shrimp, avocado, red onion and cilantro and squeeze over fresh lime juice.
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