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Shrimp Aguachile Tacos

Shrimp aguachile tacos with a ceviche-style lime-cured shrimp texture and a bright green, blended serrano-cilantro sauce. Jumbo shrimp turn translucent bright pink to opaque while resting in the acid, then get loaded into warm corn tortillas with avocado and radish.
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Prep Time 20 minutes
Cook Time 5 minutes
Rest 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb jumbo shrimp peeled and deveined
Aguachile sauce
  • 4 serrano peppers
  • 1 cilantro 1 bunch
  • 1 parsley 1 bunch
  • 4 limes juiced
  • 0.5 white onion roughly chopped
  • 1 tsp salt
  • 2 tbsp olive oil
Tacos
  • 8 corn tortillas
  • 1 avocado sliced
  • 1 radish slices for garnish

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Blend the aguachile
  1. Add serrano peppers, cilantro, parsley, white onion, salt, and lime juice to a blender and blend until smooth, for a vivid green, pourable sauce.
  2. Strain the blended mixture through a fine mesh sieve to remove solids, then whisk in olive oil until glossy and evenly combined.
Cure the shrimp
  1. Place the jumbo shrimp in a glass bowl and pour the aguachile sauce over them so the shrimp are coated.
  2. Let the shrimp sit at room temperature for 15 minutes, until they turn pink and opaque as the acid cures them.
Assemble and serve
  1. Warm the corn tortillas on the stovetop over medium heat until pliable, about 30-45 seconds per side.
  2. Fill each tortilla with cured shrimp, avocado slices, and radish slices, keeping the presentation bright and neat.
  3. Drizzle with extra aguachile sauce and serve immediately while the shrimp are optimally tender.

Notes

Pro tip: strain the aguachile for a cleaner, brighter green look that coats the shrimp evenly. Refrigerate shrimp aguachile tacos only if you must, up to 1 day, but the texture is best the day they’re assembled; freezer is not recommended for raw ceviche-style shrimp. For a dairy-free swap, keep as written (it’s already naturally dairy-free) and use lime instead of any sour cream-based toppings.