Description
Grilled shrimp tacos paired with Mexican street corn deliver the ultimate fiesta on a plate. With bold spices, creamy toppings, and fresh crunch, this restaurant-worthy meal comes together in just 30 minutes—perfect for a lively weeknight dinner or a laid-back summer gathering.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Juice and zest of 2 fresh limes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 corn tortillas
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 2 teaspoons sriracha sauce
- 1 clove garlic, minced
- 2 cups shredded cabbage
- ½ cup diced radishes
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- 4 ears fresh corn, husked
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ½ cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- Juice of 1 lime
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a bowl, whisk olive oil, chili powder, cumin, garlic powder, cayenne, lime juice and zest, salt, and pepper. Add shrimp and toss to coat. Marinate 10-15 minutes.
- In a separate bowl, whisk mayonnaise, crema, sriracha, and garlic. Chill until serving.
- Mix cabbage, radishes, cilantro, and jalapeño in a bowl with a squeeze of lime and salt to taste.
- In another bowl, combine mayonnaise, crema, garlic, and lime juice for corn coating.
- Preheat grill to 400°F. Brush corn with oil and grill for 12 minutes, turning every 3 minutes.
- Thread shrimp onto soaked skewers and grill 2-3 minutes per side until pink and slightly charred.
- Grill tortillas 30-45 seconds per side until warm and pliable. Wrap in foil to keep warm.
- Brush grilled corn with the creamy mixture, sprinkle with Cotija, chili powder, and cilantro.
- Assemble tacos: layer shrimp in tortillas, top with slaw and taco sauce. Garnish with cilantro and lime wedges.
Notes
Always pat shrimp dry before marinating for best sear. Grill corn and shrimp simultaneously for optimal timing. Assemble tacos just before serving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos + ½ ear corn
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 220mg