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Tacos de Camaron

Tacos de CamarMercadi108 W. Kinzie. (Al Podgorski/Sun-Times)

Tacos de Camaron at Mercadito, 108 W. Kinzie. (Al Podgorski/Sun-Times)

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Updated: January 12, 2011 2:37AM



½ cup peeled whole garlic cloves

Olive oil


1 (7.5-ounce) can chipotles in adobo


6 ounces raw peeled shrimp, roughly chopped

2 tablespoons canola/olive oil blend

1 tablespoon chopped garlic

3 tablespoons diced red onion

2 tablespoons lemon juice

2 tablespoons butter

4 (6-inch) corn tortillas

4 avocado slices

Make roasted garlic puree: Place garlic cloves in small saucepan and cover with oil. Bring to a boil then reduce to a simmer and cook, stirring to make sure garlic doesn’t stick.

After about 20 minutes, when garlic has turned light brown, remove from heat and strain; reserve oil for another use. Puree roasted garlic in food processor or blender until smooth and paste-like, adding a bit of reserved oil if necessary. (Can make up to 2 days ahead and refrigerate.)

Make chipotle puree: In blender or food processor, puree chipotles with adobo sauce; set aside 2 tablespoons of puree.

In bowl, mix together remaining chipotle puree and 1/4 cup roasted garlic puree. Mix in shrimp and let marinate until ready to cook.

For the tacos: Heat oil in a skillet. Lightly brown garlic, then add onion and saute 30 seconds. Add shrimp; saute 1 minute. Add reserved 2 tablespoons chipotle puree and lemon juice, then stir in butter and salt to taste. You want a balance of sweetness, saltiness and acidity.

Divide shrimp mixture evenly on tortillas and top each with avocado slice.

Adapted from Patricio Sandoval, Mercadito

Nutrition facts per taco: 290 calories, 18 g fat, 5 g saturated fat, 80 mg cholesterol, 22 g carbohydrates, 1 g sugars, 12 g protein, 244 mg sodium, 4 g fiber

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