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Shrimp Tacos 'Aquí Me Quedo'

Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

To make the smokiest, most flavorful guacamole, char your chiles on the grill first.

I hope my greatest contribution to Mexico’s culinary scene is to create awareness about the massive overfishing of species endemic to the region. We have worked very closely with the Sustainable Fishing Merit and Aquaculture by Conapesca and Sagarpa. We’re proud to be a partner in this movement and will continue to educate our guests on our sustainable seafood practices.

Technique tip: Be sure to start your Ajillo Salsa with an oiled pan on medium heat to avoid burning the garlic at first contact.

Swap option: Feel free to use your favorite melting cheese in the tortilla. If you do not have dried guajillo chiles at hand, substitute with chile flakes.


Charred Guacamole
  • 2 serrano chiles
  • 1/4 teaspoon kosher salt
  • 1 lime, juiced
  • 4 Hass avocados
Pico de Gallo
  • 1/2 white onion, minced
  • 1/2 bunch fresh cilantro, roughly chopped
  • 2 Roma tomatoes, chopped
  • 1/4 teaspoon kosher salt
  • 1 lime, juiced
Chipotle Mayonnaise
  • 1/2 cup mayonnaise
  • 1 can chipotle chiles
Ajillo Salsa
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup chile guajillo, finely sliced
Shrimp Tacos
  • pounds medium shrimp, peeled and deveined, tails removed
  • Oaxaca cheese
  • 12 corn tortillas
  • cilantro, for serving
  • lime wedges, for serving


For the Charred Guacamole:


Begin by charring chiles on a grill or pan.


Grind the chiles in a molcajete with salt. Add lime juice.


Halve the avocados, scoop the fruit and add into the molcajete.


Mix ingredients together.


Serve with tostadas or tortilla chips. (Make tostadas with fresh tortillas: Spread lime throughout the tortilla, sprinkle with salt and oil, then place on the grill until crispy.)

For the Pico de Gallo:

Place chopped onions, cilantro, tomatoes and salt into a bowl; let it rest for about 5 minutes.

Add lime juice and set aside.

For the Chipotle Mayonnaise:

Add mayonnaise and chipotle purée to a bowl, blend and set aside.

For the Ajillo Salsa:

In a sauté pan, heat olive oil with garlic until golden.

Add sliced chile guajillo and put everything in a separate container.

For the Shrimp Tacos:


In the same hot pan, sauté the shrimp with some of the Ajillo Salsa oil and salt.


Add the Ajillo Salsa over the shrimp.


In another hot pan, place the cheese directly over the heat and cover it with a tortilla to form the cheese crust.


Flip the tortilla and build your tacos on a serving plate.


 Spread some of the Chipotle Mayo over the top.


Finish with the Pico de Gallo.


Garnish with cilantro and lime juice, and serve with Charred Guacamole.