Taco night is every night of the week with this tasty and easy shrimp taco recipe, you can have it ready in less than 15 minutes.

Time: 15 minutes

Serving: 2



  1. Prepare your ingredients, chop the onion, shred the cabbage, dice the avocado, finely chop the cilantro, and cut the lime in wedges.

  2. Have your raw or cooked shrimp peeled, deveined, and tail off. Proceed to place a large skillet on medium-high.

  3. Add about 2 or 3 tablespoons of olive oil along with the onion and sauté for about 1 minute until slightly golden. Then add the raw shrimp and cook for about 3-5 minutes on each side. Season with Paprika or Cajun seasoning. Make sure they become pink evenly and a little bit crispy. If you are using pre-cooked shrimp you are just looking for the shrimp to sauté for about 2-3 minutes on each side. Add salt and pepper to taste. Set aside.

  4. Warm-up your tortillas on a medium-high preheated pan. Cook the tortilla for about 1-2 minutes on each side. It should be soft and flexible when you flip it. Repeat the process with the rest of the tortillas, and keep them aside in a tortilla basket or tortilla cloth.

  5. Once the tortillas and shrimp are done cooking, serve your tacos by placing 2 or 3 tablespoons of shrimp, add cilantro, avocado, and shredded cabbage. You can even add finely chopped jalapeño or any other garnishing you like. Add Chilmili Chipotle Mayo sauce to taste. Finally, squeeze some lime juice on your taco, and buen provecho!

Photo credit: The Anthony Kitchen

As we enter April showers, this moody gloomy weather can sometimes keep us down, but not with the help of our hearty Mexican soup which is one of the favorites to make at Casa México. A Sopa Azteca or a sopa de tortilla has its origins in pre-Hispanic times, in the state of Tlaxcala, Mexico. Tlaxcala means "Place where tortillas abound" or "Land of corn."

According to the legends of that time, it is said that the first tortilla was prepared by combining fresh corn with dried grains to satisfy an ancient Mayan king. Three thousand years later, the residents of the Tehuacán Valley began using containers made of stone to boil the corn that grew around them and included it as the main ingredient in the tortilla!

In the 16th century, the Spanish came to Mexico, and they brought the tradition of soup, as well as chickens and spices to make the broths. You can make the tortilla soup with a chicken or vegetable broth. There are many variations with vegetables and other ingredients for different regions.

Mexican soups are served as a main meal because they are so hearty, and inexpensive, as well as an excellent way to warm up. The ancestors say that they have medicinal remedies, useful for colds and recovery from illness or stomach pain.

This Sopa Azteca also has the addition of nopales, which makes it an even healthier treat as nopales are rich in many vitamins and used for treating diabetes, high cholesterol, obesity and hangovers. It's also touted for its antiviral and anti-inflammatory properties!

Casa México Sopa Azteca Recipe

Serving 4

Difficulty: Easy


2 Guajillo Chiles Casa México

1 Pasilla Chile Casa México

1/2 onion

2 garlic cloves

4 tomatoes

1 jar of Nopales Carey

A pinch of Epazote

8 cups of vegetable or chicken stock

6 tbsp oil

Salt to taste

For toppings:

Fried corn tortilla strips Komali

Fried Pasilla chile strips

Shredded chicken



1. For the broth: boil the tomatoes, onion, garlic cloves, Guajillo and Pasilla in the stock until fully cooked, carefully blend the ingredients together with some stock and add salt to taste.

2. Heat the oil in a deep pot on medium heat and pour the blended mixture including remaining stock, add the epazote and the nopales let it simmer for 10 minutes to bring all the flavors together.

3. Prepare your toppings by frying the tortilla and the pasilla strips, cutting the avocado and shredding your chicken.

4. Serve in a deep bowl by topping it with the fried tortilla strips, and the above suggested toppings. Enjoy!

*All Casa México products needed for this recipe are tagged.

As is the Catholic tradition, during Easter season Mexican's follow a mostly pescatarian diet, and as Mexico is blessed with amazing seafood from coast to coast we have nothing to complain about!

Here are some of our most classic Mexican Marisco/Seafood dishes to inspire you for Easter:

1. Baja Fish or Shrimp Tacos

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

2. Classic Fish Ceviche

A classic fish ceviche is white fish 'cooked' in lime and flavoured with tomato, onion, cilantro and chile, usually served with tostadas, which are fired or baked corn tortillas, this dish is super refreshing and perfect for Easter and summer occasions.

3. Puerto Nuevo Style Lobster

The freshest lobster in the block, fried and served with refried beans, flour tortillas and Mexican red rice, always with a side of salsa to make your own burritos or enjoy everything separately while mariachi sing to you next to the sea! The dream plate!

4. Aguachile

As the name implies this chile water is used to marinate seafood to make this iconic plate, the Aguachile, it is believed it is so spicy it can even raise you from the dead, or levantamuerto! It is usually served with tostadas, or tortilla chips!

4. Maximus Towerus