Entree: Mexico – Guerrero, Pacific Coast Mexico – Tacos de Camarón a la Diabla (Deviled Shrimp Tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) medium shrimp, peeled and deveined (about 24–30 shrimp)
- 8–10 dried chile de árbol, stems removed (8–10)
- 2 dried guajillo chiles, stems and seeds removed (2)
- 1 medium Roma tomato, halved (about 5 oz (140 g))
- 1/2 medium white onion, roughly chopped (about 4 oz (115 g))
- 3 garlic cloves (about 5/16 oz (9 g))
- 1 tbsp (15 ml) white vinegar
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin (optional)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar or piloncillo, grated (optional, to balance heat)
- 2 tbsp (30 ml) vegetable oil, plus extra for warming tortillas
- 12 corn tortillas (about 6 in (15 cm))
- 4 cups (280 g) green cabbage, thinly shredded
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar (for quick pickling)
- 1/2 cup (120 ml) water (for quick pickling)
- 1 tbsp (15 g) sugar (for quick pickling)
- 1 tsp (5 g) salt (for pickling solution)
- 2 ripe avocados, sliced or mashed with a squeeze of lime (about 10–12 oz (300–350 g))
- 1/2 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
- Mexican crema or crema agria, for drizzling (optional) — about 1/4 cup (60 ml)

Show original ingredient measurements

- 1 1/2 lb (680 g) medium shrimp, peeled and deveined (about 24–30 shrimp)
- 8–10 dried chile de árbol, stems removed (8–10)
- 2 dried guajillo chiles, stems and seeds removed (2)
- 1 medium Roma tomato, halved (about 5 oz / 140 g)
- 1/2 medium white onion, roughly chopped (about 4 oz / 115 g)
- 3 garlic cloves (about 9 g)
- 1 tbsp (15 ml) white vinegar
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin (optional)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar or piloncillo, grated (optional, to balance heat)
- 2 tbsp (30 ml) vegetable oil, plus extra for warming tortillas
- 12 corn tortillas (about 6 in / 15 cm)
- 4 cups (280 g) green cabbage, thinly shredded
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar (for quick pickling)
- 1/2 cup (120 ml) water (for quick pickling)
- 1 tbsp (15 g) sugar (for quick pickling)
- 1 tsp (5 g) salt (for pickling solution)
- 2 ripe avocados, sliced or mashed with a squeeze of lime (about 10–12 oz / 300–350 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
- Mexican crema or crema agria, for drizzling (optional) — about 1/4 cup (60 ml)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Tacos de Camarón a la Diabla are corn tortillas filled with shrimp cooked in a fiery "diabla" sauce made from local dried chiles, finished with crunchy cabbage, quick-pickled red onion, avocado, cilantro, and lime. This Guerrero coastal version emphasizes bright, searing chile de árbol heat balanced by a cooked, slightly smoky chile-tomato sauce.

Regional Notes:
This Guerrero variation uses a high proportion of dried chile de árbol with a touch of guajillo for color and body, producing a sharper, more piquant heat than inland renditions. Fresh Pacific shrimp are cooked briefly in the reduced sauce so the shrimp remain tender while picking up the region's characteristic chile-forward flavor.

1. Prepare chiles: Remove stems from dried chiles. Lightly toast chiles in a dry skillet over medium heat for 10–20 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with 2 cups (480 ml) very hot water; let soak 10–15 minutes until softened.
2. Make the sauce: While chiles soak, char the tomato halves face down in a hot skillet or griddle until skin blisters, 4–6 minutes. In a blender combine softened chiles (reserve 1/2 cup (120 ml) of the soaking liquid), charred tomato, chopped onion, garlic, white vinegar, oregano, cumin (if using), brown sugar, 1/2 tsp (2.5 ml) salt, and 1/4 cup (60 ml) of the reserved soaking liquid; blend until very smooth. If needed add up to the reserved 1/2 cup (120 ml) to reach a saucy consistency.
3. Strain and simmer: Pour the blended chile sauce through a fine-mesh sieve into a bowl, pressing to extract smooth sauce and discard skins/seeds. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium heat. Carefully add the strained sauce and cook, stirring, until it deepens in color and reduces slightly, about 6–8 minutes. Taste and adjust salt and a little sugar if the sauce is too acidic.
4. Quick-pickle red onion and make slaw: In a small bowl combine 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tbsp (15 g) sugar, and 1 tsp (5 g) salt; stir until dissolved. Add the thinly sliced red onion and let sit at least 15 minutes (can be done while other components cook). In a medium bowl toss shredded cabbage with 1/4 cup (60 ml) lime juice and a pinch of salt; set aside.
5. Cook the shrimp in the diabl a sauce: Pat shrimp dry and season lightly with the remaining 1/2 tsp (2.5 g) salt and black pepper. Bring the sauce in the skillet to a gentle simmer and add the shrimp in a single layer. Cook, turning once to coat, until shrimp are opaque and firm, about 3–4 minutes total (timing will vary with size). Remove from heat — shrimp will finish tender.
6. Warm tortillas: Warm corn tortillas on a hot dry skillet or comal for about 20–30 seconds per side until pliable and lightly charred. Keep tortillas warm wrapped in a clean towel or placed in a tortilla warmer. If desired, brush lightly with oil and crisp briefly for slightly fried texture.
7. Assemble tacos: Place 2–3 warmed tortillas per serving on plates. Divide shrimp among tortillas, spooning extra diabl a sauce over each. Top with a handful of lime-dressed cabbage, a few rings of quick-pickled red onion, slices or spoonfuls of avocado, and chopped cilantro. Drizzle crema over the tacos if using and serve with lime wedges.
8. Serve: Offer extra hot sauce, chopped cilantro, and lime wedges at the table. These tacos pair well with simple black beans or rice, but are a complete main-course meal as written.

Short Description:
Tacos de Camarón a la Diabla are corn tortillas filled with shrimp cooked in a fiery "diabla" sauce made from local dried chiles, finished with crunchy cabbage, quick-pickled red onion, avocado, cilantro, and lime. This Guerrero coastal version emphasizes bright, searing chile de árbol heat balanced by a cooked, slightly smoky chile-tomato sauce.

Regional Notes:
This Guerrero variation uses a high proportion of dried chile de árbol with a touch of guajillo for color and body, producing a sharper, more piquant heat than inland renditions. Fresh Pacific shrimp are cooked briefly in the reduced sauce so the shrimp remain tender while picking up the region's characteristic chile-forward flavor.

1. Prepare chiles: Remove stems from dried chiles. Lightly toast chiles in a dry skillet over medium heat for 10–20 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with 2 cups (480 ml) very hot water; let soak 10–15 minutes until softened.
2. Make the sauce: While chiles soak, char the tomato halves face down in a hot skillet or griddle until skin blisters, 4–6 minutes. In a blender combine softened chiles (reserve 1/2 cup / 120 ml of the soaking liquid), charred tomato, chopped onion, garlic, white vinegar, oregano, cumin (if using), brown sugar, 1/2 tsp salt, and 1/4 cup (60 ml) of the reserved soaking liquid; blend until very smooth. If needed add up to the reserved 1/2 cup (120 ml) to reach a saucy consistency.
3. Strain and simmer: Pour the blended chile sauce through a fine-mesh sieve into a bowl, pressing to extract smooth sauce and discard skins/seeds. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium heat. Carefully add the strained sauce and cook, stirring, until it deepens in color and reduces slightly, about 6–8 minutes. Taste and adjust salt and a little sugar if the sauce is too acidic.
4. Quick-pickle red onion and make slaw: In a small bowl combine 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tbsp (15 g) sugar, and 1 tsp (5 g) salt; stir until dissolved. Add the thinly sliced red onion and let sit at least 15 minutes (can be done while other components cook). In a medium bowl toss shredded cabbage with 1/4 cup (60 ml) lime juice and a pinch of salt; set aside.
5. Cook the shrimp in the diabl a sauce: Pat shrimp dry and season lightly with the remaining 1/2 tsp (2.5 g) salt and black pepper. Bring the sauce in the skillet to a gentle simmer and add the shrimp in a single layer. Cook, turning once to coat, until shrimp are opaque and firm, about 3–4 minutes total (timing will vary with size). Remove from heat — shrimp will finish tender.
6. Warm tortillas: Warm corn tortillas on a hot dry skillet or comal for about 20–30 seconds per side until pliable and lightly charred. Keep tortillas warm wrapped in a clean towel or placed in a tortilla warmer. If desired, brush lightly with oil and crisp briefly for slightly fried texture.
7. Assemble tacos: Place 2–3 warmed tortillas per serving on plates. Divide shrimp among tortillas, spooning extra diabl a sauce over each. Top with a handful of lime-dressed cabbage, a few rings of quick-pickled red onion, slices or spoonfuls of avocado, and chopped cilantro. Drizzle crema over the tacos if using and serve with lime wedges.
8. Serve: Offer extra hot sauce, chopped cilantro, and lime wedges at the table. These tacos pair well with simple black beans or rice, but are a complete main-course meal as written.