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Shrimp Tacos with Mexican Street Corn Slaw

Shrimp Tacos with Mexican Street Corn Slaw
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Delicious shrimp tacos topped with a creamy Mexican street corn slaw, perfect for a quick weeknight dinner or a fun gathering.

Ingredients

Scale
  • 2 cans (15.25 ounces each) corn kernels, drained (about 2 cups cooked corn)
  • 1 tablespoon olive oil
  • ⅓ cup mayonnaise
  • ⅓ cup Mexican crema, or sour cream
  • 3 tablespoons fresh lime juice, from about 2 limes
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • ¼ cup fresh cilantro, chopped
  • 1 medium jalapeño, seeded, finely diced (adjust to taste)
  • ¼ cup green onions, sliced
  • ½ cup Cotija cheese, crumbled
  • 1 pound large shrimp, peeled and deveined (tails removed)
  • 2 tablespoons shrimp seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon fresh lime juice
  • 8 to 10 small flour tortillas, or corn tortillas, warmed
  • 1 medium avocado, sliced
  • ½ cup Cotija cheese
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until lightly charred and golden. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, paprika, cumin, salt, and pepper until smooth and creamy.
  3. In a large bowl, combine green cabbage, red cabbage, cooled corn, cilantro, jalapeño, green onions, and cotija cheese. Pour the dressing over the slaw and toss until evenly coated. Refrigerate while preparing the shrimp.
  4. Pat shrimp very dry with paper towels. Toss with shrimp seasoning blend until evenly coated.
  5. Heat olive oil and butter in a large skillet over medium-high heat. Cook shrimp in a single layer (working in batches if needed), about 2 to 3 minutes per side, until golden and cooked through.
  6. Finish with fresh lime juice.
  7. Warm tortillas.
  8. Add a layer of Mexican street corn slaw, shrimp, avocado, cotija cheese, and cilantro.
  9. Serve immediately with lime wedges.

Notes

  • Adjust the spice level by varying the amount of jalapeño used.
  • For a gluten-free option, use corn tortillas.
  • Make the slaw in advance for easier assembly on serving day.
  • Store any leftover slaw in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.spiritsdrink.com/shrimp-tacos-mexican-street-corn-slaw-recipe/