Make Patricio Sandoval’s Tacos de Camarón, From Mercadito


The mini-chain that is Mercadito is celebrating Mexican Independence Day this Wednesday, September 15, with food specials and mariachi at all three locations. The Avenue B branch will feature a $35 family-style tasting menu, Mercadito Cantina is offering Picadillo Chile Relleno for $20.50 all month, and Mercadito Grove is serving Chile Relleno a la Mexicana for $15. Or you can celebrate 200 years of Mexican independence at home with chef Patricio Sandoval’s recipe for Tacos de Camarón.

“Some of my favorite Mexican flavors — garlic, chipotle, and avocado — are in our Tacos de Camarón,” he says. “When making a taco recipe it’s important to have a variety of bright and creamy flavors and textures. The garlicky and velvety chipotle sauce is delicious with the cool, creamy avocado, and the very delicate crunch of the shrimp all wrapped in a house-made tortilla.”

Tacos de Camarón

Yield: 4 tacos

For the chipotle puree:
1 can chipotle peppers

In a blender, puree chipotles until smooth.

For the shrimp marinade:
6 ounces diced shrimp
2 tablespoons chipotle puree
1 1/2 teaspoons chopped garlic
1 tablespoon canola oil

In a bowl, combine shrimp with chipotle puree, garlic, and oil. Set aside.

For the tacos:
2 tablespoons canola/olive oil blend
1 tablespoon garlic, minced
3 tablespoons red onion, diced
5 ounces marinated shrimp
2 teaspoons chipotle puree
lemon juice, to taste
2 tablespoons unsalted butter
salt, to taste
4 homemade corn tortillas
4 slices avocado

In a skillet over medium-high heat, heat up 2 tablespoons of oil, and sauté 1 tablespoon of garlic until brown. Add red onion, and sauté 30 seconds. Add the marinated shrimp, and cook 1 minute. Stir in 2 teaspoons of chipotle puree, lemon juice, and butter, and season with salt. Cook for another 2-4 minutes.

In a skillet or on a grill, heat up your corn tortillas. Top each one with shrimp and 1 slice of avocado, and serve.

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