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Sweet Corn And Shrimp Tacos

Ingredients

for 4 servings

Sweet Corn Slaw

  • 1 cup corn kernel (175 g), canned or frozen
  • 1 jalapeño, seeded and minced
  • ¼ cup fresh cilantro (10 g), plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • 2 limes, zested
  • 2 limes, juiced
  • 2 tablespoons mayonnaise
  • 2 tablespoons crema
  • ¼ cup cotija cheese (30 g), plus more for garnish

Shrimp Tacos

  • 1 ½ cups red cabbage (150 g), finely shredded
  • 2 limes, divided, juiced
  • 1 ½ teaspoons kosher salt, divided
  • 1 lb large shrimp (425 g), peeled and deveined, tails removed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried mexican oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 2 cloves garlic, minced
  • 2 limes, zested
  • 3 ½ tablespoons olive oil, divided
  • 8 corn tortillas, 8 in (20 cm)

Nutrition Info

  • Calories 500
  • Fat 22g
  • Carbs 54g
  • Fiber 35g
  • Sugar 6g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
  2. Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
  3. In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
  4. Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.
  5. In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
  6. Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
  7. Enjoy!

Ingredients

for 4 servings

Sweet Corn Slaw

  • 1 cup corn kernel (175 g), canned or frozen
  • 1 jalapeño, seeded and minced
  • ¼ cup fresh cilantro (10 g), plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • 2 limes, zested
  • 2 limes, juiced
  • 2 tablespoons mayonnaise
  • 2 tablespoons crema
  • ¼ cup cotija cheese (30 g), plus more for garnish

Shrimp Tacos

  • 1 ½ cups red cabbage (150 g), finely shredded
  • 2 limes, divided, juiced
  • 1 ½ teaspoons kosher salt, divided
  • 1 lb large shrimp (425 g), peeled and deveined, tails removed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried mexican oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 2 cloves garlic, minced
  • 2 limes, zested
  • 3 ½ tablespoons olive oil, divided
  • 8 corn tortillas, 8 in (20 cm)

Nutrition Info

  • Calories 500
  • Fat 22g
  • Carbs 54g
  • Fiber 35g
  • Sugar 6g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
  2. Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
  3. In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
  4. Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.
  5. In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
  6. Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
  7. Enjoy!
Sweet Corn And Shrimp Tacos

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