Shrimp Tacos with Mexican Street Corn Slaw
These Shrimp Tacos with Mexican Street Corn Slaw are fresh, flavorful, and come together fast. Juicy seasoned shrimp are tucked into warm tortillas and topped with a creamy, crunchy street corn slaw that’s packed with lime, cotija, and a little smoky spice. It’s an easy weeknight dinner that tastes like summer in every bite.
Servings: 8 tacos
Calories: 362kcal
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
*You can warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 to 45 seconds until warm and pliable.
Nutrition
Serving: 1taco | Calories: 362kcal