I hope you are doing well and making the best of this time at home. I am blessed to live in San Jose del Cabo and have been able to enjoy the beautiful weather and blue ocean view during this time of quarantine.

If you have been using this time to try new recipes and hone your culinary skills, have I got a recipe for you! If you’re not much of a chef, this is an easy one and sure to impress your family. It is from La Lupita Tacos & Mezcal, one of our local favorite restaurants for dining and listening to live music. Should you be in Los Cabos following the stay home order, they are currently open Friday, Saturday and Sunday for curbside pick-up at either the San Jose del Cabo or Cabo San Lucas locations. 



La Lupita Tacos & Mezcal – curbside menu



9 medium shrimp, peeled

1 clove garlic, chopped

4 tbsp butter

4 tbsp cream cheese

1 tbsp sour cream

1 tbsp chipotle chili paste 

¼ of a white onion, julienned

Juice from 2 limes



3 corn tortillas

2 tbsp vegetable oil

3 tbsp parsley, chopped



1. Peel and clean shrimp

2. Marinate shrimp in lime juice, salt and pepper

3. Melt butter in a frying pan, add onions and garlic; cook until onion becomes transparent

4. Add shrimp and chili paste; cook until shrimp is no longer pink (about 3 minutes)

5. Stir in the rest of the ingredients

6. Heat oil in another frying pan and fry parsley until crunchy. Remove from pan and place on a  paper towel to absorb excess oil

7. Heat the tortillas on both sides, add 3 shrimp per tortilla and a little of the juice, top with the  fried parsley       

8. Eat and enjoy

Makes 3 tacos


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