These Shrimp Tacos with Mexican Street Corn Slaw are the perfect blend of flavors, textures, and colors, making them an ideal choice for taco night or any casual gathering.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons zesty taco seasoning
Juice of 1 lime
2 cups fresh corn
1 cup shredded red cabbage
1/2 cup chopped cilantro
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper to taste
8 corn tortillas
1 avocado, diced
Feta cheese or cotija cheese, crumbled
Extra lime wedges
Instructions
In a medium bowl, combine the shrimp, olive oil, taco seasoning, and lime juice. Mix well to ensure the shrimp is evenly coated. Allow it to marinate for at least 15 minutes while you prepare the slaw.
In another large bowl, mix together the corn, shredded red cabbage, chopped cilantro, mayonnaise, lime juice, chili powder, and season with salt and pepper. Toss until well combined.
Preheat your grill or stovetop grill pan over medium-high heat. Add the marinated shrimp and grill for 2-3 minutes on each side, or until they turn pink and opaque.
While the shrimp cooks, warm the corn tortillas on a separate pan or directly on the grill for about 30 seconds on each side until they are pliable.
Place a few grilled shrimp onto each tortilla. Top generously with the Mexican Street Corn Slaw, diced avocado, and crumbled cheese. Squeeze additional lime juice over the top.
Plate your tacos with lime wedges on the side and enjoy your vibrant meal!
