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Shrimp Aguachile Tacos

Shrimp aguachile tacos with raw, ceviche-style jumbo shrimp cured in a bright green serrano-cilantro sauce. Translucent pink shrimp are tucked into warm corn tortillas with avocado and radish for a clean, vibrant bite.
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Prep Time 20 minutes
Cook Time 10 minutes
rest time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb jumbo shrimp, peeled and deveined
Aguachile (Green Sauce)
  • 4 serrano peppers
  • 1 cilantro
  • 1 parsley
  • 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 blender
  • 1 fine mesh sieve
  • 1 glass bowl
  • 1 stovetop skillet

Method
 

Make the green aguachile
  1. Combine serrano peppers, cilantro, parsley, white onion, salt, and lime juice in a blender. Blend until smooth, aiming for a vivid green sauce.
  2. Strain the blended mixture through a fine mesh sieve into a bowl to remove solids. The sauce should look clean and bright.
  3. Whisk in olive oil until fully incorporated. The aguachile should appear slightly glossy and cohesive.
Cure the shrimp (ceviche-style)
  1. Place the shrimp in a glass bowl. Spread them out so the sauce coats everything evenly.
  2. Pour the aguachile mixture over the shrimp and stir gently to coat. Cover and let sit for 15 minutes at room temperature.
  3. Check for doneness: the shrimp should turn pink and opaque. If they’re still translucent, let sit a few more minutes while keeping the bowl covered.
Assemble and serve
  1. Warm the corn tortillas on the stovetop skillet over medium heat for 30-60 seconds per side. They should turn pliable with light toasty spots.
  2. Fill each tortilla with several cured shrimp, avocado slices, and radish slices. Keep the toppings visible for the clean, bright presentation.
  3. Drizzle with extra aguachile sauce right before serving. Serve immediately while the shrimp are at their best texture.

Notes

For the best ceviche-style texture, use very fresh shrimp and slice toppings ahead, then assemble and serve immediately after curing. Store any leftover cured shrimp in an airtight container in the refrigerator up to 1 day; the tortillas are best warmed fresh. Freezing is not recommended because the shrimp texture will suffer. For a lower-cholesterol option, use smaller shrimp and reduce the amount of avocado per taco to keep fats down while still using the same aguachile.