Tamarind Shrimp Tacos are made with seasoned, juicy shrimp, guacamole and a sweet and tangy tamarind sauce. Each bite is an explosion of flavor that will have you craving more.
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During a trip to San Diego, California, we enjoyed dinner with friends at a local restaurant chain named Puesto. They have 11 locations in California, including 3 that are in stadiums.
Puesto is famous for their unique tacos. Between all of us, I think we tried every single taco that was available. My personal favorite was the Tamarindo Shrimp Tacos made with shrimp, guacamole, tamarind-chili sauce and cilantro. To this day, I still wish I ordered more than one.
Upon coming back home, I immediately got to work attempting to recreate them the best I could. The result is this Tamarind Shrimp Tacos copycat recipe made with a homemade Tamarind Chili Sauce, though you can use a store-bought tamarind sauce if you have one that you like.
Why This Recipe Works
This recipe is surprisingly easy to make. The shrimp are tossed in a spice mixture, then quickly cooked before the tacos are assembled. The sauce does take a little more time to cook, but you can make it ahead of time or purchase a sauce from the store if you’re able to find one with similar flavors.
The tacos are incredibly tasty. The flavors are bold, sweet and tangy.
When made with corn tortillas, the recipe is gluten free and family friendly.
Step-By-Step Instructions
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 pound large shrimp (peeled, deveined, tail removed): I used wild caught Mexican shrimp, but any kind that you like works. The cook time may vary slightly if you use smaller or jumbo shrimp.
- 1 tablespoon extra virgin olive oil
- 8 corn tortillas (or flour, taco size)
- 1 cup guacamole: I have used something called avocado salsa which is made with tomatillos that also tastes great with this recipe.
- 1 cup tamarind chili sauce (homemade or store bought)
- lime wedges (optional, for serving)
- cilantro (optional, for serving)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
If you are making your own tamarind sauce, you will want to do that first so that it has time to cool.
Create!
Combine the chili powder, cumin, salt, pepper, garlic powder, onion powder and smoked paprika in a small bowl.
Add the shrimp to a medium bowl. Drizzle on the olive oil and toss to coat. Sprinkle on the spice mixture and stir until the shrimp are well coated.
Heat a large, flat bottomed skillet over medium. Add the shrimp and cook 2-3 minutes per side or until opaque and cooked through.
Warm tortillas, if desired.
Spread about 1 tablespoon of the guacamole onto the center of a tortilla. Top with 3-4 shrimp. Drizzle on as much as the tamarind sauce as desired. Repeat with the remaining tortillas, shrimp and sauces.
Present!
Serve with lime wedges and fresh cilantro, if desired.
Tips and Techniques
- Guacamole or any type of avocado salsa can be used. In a pinch, plain avocado can be mashed and spread onto the tortilla, or diced and added onto the tops of the tacos.
- Homemade or store-bought tamarind sauce can be used. It is recommended to use a thicker sauce with added chili if a spicer taco is preferred.
- Store leftovers in separate containers. Consume the shrimp within 3 days.
More Taco Recipes
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Tamarind Shrimp Tacos
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 pound large shrimp (peeled, deveined, tail removed)
- 1 tablespoon extra virgin olive oil
- 8 corn tortillas (or flour, taco size)
- 1 cup guacamole
- 1 cup tamarind chili sauce (homemade or store-bought)
- lime wedges (optional, for serving)
- cilantro (optional, for serving)
Instructions
- Combine the chili powder, cumin, salt, pepper, garlic powder, onion powder and smoked paprika in a small bowl.1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika
- Add the shrimp to a medium bowl. Drizzle on the olive oil and toss to coat. Sprinkle on the spice mixture and stir until the shrimp are well coated.1 pound large shrimp, 1 tablespoon extra virgin olive oil
- Heat a large, flat bottomed skillet over medium. Add the shrimp and cook 2-3 minutes per side or until opaque and cooked through.
- Warm tortillas, if desired.8 corn tortillas
- Spread about 1 tablespoon of the guacamole onto the center of a tortilla. Top with 3-4 shrimp. Drizzle on as much as the tamarind sauce as desired. Repeat with the remaining tortillas, shrimp and sauces.1 cup guacamole, 1 cup tamarind chili sauce
- Serve with lime wedges and fresh cilantro, if desired.lime wedges, cilantro
Notes
- Guacamole or any type of avocado salsa can be used. In a pinch, plain avocado can be mashed and spread onto the tortilla, or diced and added onto the tops of the tacos.
- Homemade or store-bought tamarind sauce can be used. It is recommended to use a thicker sauce with added chili if a spicer taco is preferred.
- Store leftovers in separate containers. Consume the shrimp within 3 days.
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