These Shrimp Tacos with Mexican Street Corn Slaw have quickly become one of my favorite easy dinners. The shrimp are golden and packed with bold flavor from my homemade Shrimp Seasoning, while the slaw brings that irresistible creamy-crunchy street corn vibe with lime, cotija, and a touch of heat.
I’ve made this recipe multiple times with my team and family (my kids love building their own tacos), adjusting the seasoning and char on the corn until it was exactly what we all craved. It’s fresh, fast, and tastes like something you’d get at a great taco stand but made at home in under 30 minutes!
Ingredients & Substitutions
- Corn: Canned corn keeps things super easy, but fresh or frozen corn also works great. If you have a few extra minutes, charring it in a skillet adds that smoky, street corn flavor that really makes the slaw pop.
- Cabbage: A mix of green and red cabbage gives the best crunch and color, but you can use all green cabbage if that’s what you have. A bag of pre-shredded coleslaw mix also works as a quick shortcut.
- Add-ins (cilantro, jalapeño, green onions, cotija): These bring freshness, heat, and that classic street corn vibe. You can adjust the jalapeño to taste or leave it out for a milder slaw. Feta or queso fresco both work in place of cotija.
- Creamy lime dressing: A simple mix of mayo, Mexican crema (or sour cream), lime juice, and spices. The crema adds extra tang and richness, but sour cream works just as well. For a lighter version, you can use Greek yogurt.
- Shrimp: Large shrimp work best here. Make sure they’re peeled, deveined, and tails removed so they’re easy to eat in tacos. A mix of both olive oil and butter helps the shrimp cook up golden and flavorful without drying out. The butter adds richness, while the oil keeps things from burning.
- Shrimp seasoning: This recipe uses my Homemade Shrimp Seasoning, which adds bold, savory flavor with just the right amount of spice. It’s quick to mix and perfect for tacos, bowls, or grilled shrimp.
- Tortillas: Small corn or flour tortillas both work great; just warm them before assembling for the best texture.
- Toppings: Sliced avocado, extra cotija cheese, fresh cilantro, lime wedges, and hot sauce all add extra flavor and freshness. Use as many or as few as you like.
FAQs
Can I make the Mexican street corn slaw ahead of time?
Yes! In fact, it’s even better after it sits for a bit. You can make it up to 4 hours ahead and keep it refrigerated. Just give it a quick toss before serving to freshen everything up.
Do I have to char the corn?
Nope! Charring the corn adds extra smoky flavor, but it’s completely optional. The slaw is still delicious with plain canned, fresh, or frozen corn, so feel free to skip this step if you’re short on time.
Can I use frozen or fresh corn instead of canned?
Absolutely. Fresh, frozen, or canned corn all work here. If you have a few extra minutes, charring the corn in a skillet adds extra flavor and gives it that classic street corn taste.
How do I keep the shrimp from getting rubbery?
The key is not overcooking. Shrimp cook quickly; usually just 2 to 3 minutes per side. Pull them off the heat as soon as they turn pink and opaque, then finish with a squeeze of lime.
Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp if that’s what you have on hand. Just skip the skillet cooking step and gently warm them in a pan with a little olive oil or butter for a minute or two; don’t overheat or they can turn rubbery. The flavor will still work great once they’re tossed with the seasoning and lime juice.
Can I use bagged coleslaw mix instead of shredding cabbage?
Yes, a pre-shredded coleslaw mix is a great shortcut. It saves time and still works perfectly with the creamy street corn dressing.
Can I make these shrimp tacos spicy?
Definitely. You can leave the jalapeño seeds in the slaw, add extra chili powder, or drizzle with your favorite hot sauce when serving for more heat.
Serving Ideas
- Classic taco night: Serve these shrimp tacos with extra lime wedges and a side of homemade tortilla chips and roasted salsa for an easy, fresh dinner.
- Make it a bowl: Skip the tortillas and serve everything over rice or shredded lettuce for a lighter shrimp taco bowl.
- Party-style spread: Pair these with guacamole, queso dip, and tortilla chips for a fun build-your-own taco night.
- Extra street corn flavor: Double the Mexican street corn slaw and serve the extra on the side; it also works great as a dip with chips or alongside grilled meats.
How to Store Shrimp Tacos with Mexican Street Corn Slaw
Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warmed through, or enjoy them cold in tacos or salads.
Mexican street corn slaw: Store the slaw in an airtight container in the refrigerator for up to 3 days. It may release a little liquid as it sits, so give it a good toss before serving.
Tortillas and toppings: Store tortillas at room temperature if using within a day, or refrigerate for longer storage. Avocado and fresh toppings are best prepared right before serving.
For best results, store the shrimp and slaw separately and assemble tacos just before eating to keep everything fresh and crisp.
Shrimp Tacos with Mexican Street Corn Slaw
Ingredients
Mexican Street Corn Slaw
- 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
Shrimp
- 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
For Serving
- 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
Make the Slaw
- 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.
- In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, paprika, cumin, salt, and pepper until smooth and creamy.
- 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.
Cook the Shrimp
- Pat shrimp very dry with paper towels. Toss with shrimp seasoning blend until evenly coated.
- 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.
- Finish with fresh lime juice.
Assemble the Tacos
- Warm tortillas.*
- Add a layer of Mexican street corn slaw, shrimp, avocado, cotija cheese, and cilantro.
- Serve immediately with lime wedges.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Why this recipe stands out:
- My proven Shrimp Seasoning gives the shrimp restaurant-quality flavor
- The slaw is make-ahead friendly and addictive on its own
- Perfect balance of smoky, creamy, crunchy, and bright
