Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
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 428
- Fat 16g
- Carbs 46g
- Fiber 8g
- Sugar 5g
- Protein 30g
Estimated values based on one serving size.
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Preparation
- 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.
- 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.
- 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.
- 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.
- In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
- 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.
- Enjoy!