Summer is the perfect season for enjoying fresh, vibrant flavors, and what better way to celebrate than with delicious shrimp tacos topped with a zesty Mexican street corn slaw? This recipe combines juicy grilled shrimp with the crunch of fresh corn and tangy lime, creating a meal that’s not only satisfying but also bursting with flavor. The shrimp tacos are ideal for a quick lunch or a casual dinner, allowing you to indulge in a delightful culinary experience that captures the essence of summer. They are sure to become a favorite in your summer seafood dishes repertoire, making them a must-try for seafood lovers. These shrimp tacos are not just a meal; they are a celebration of summer’s bounty.

Ingredients

• For the Shrimp:
  • 1 pound large shrimp, peeled and deveined. Ensure the shrimp are fresh and of good quality; look for those that are firm and have a slight sheen. Wild-caught shrimp will offer the best flavor and texture.
  • 2 tablespoons olive oil. Extra virgin olive oil can enhance the flavor further. This oil not only adds richness but also helps in the cooking process.
  • 2 teaspoons chili powder. Adjust based on your spice preference; this adds a warm heat. For those who prefer a bolder flavor, consider using a blend of chili powders for added complexity.
  • 1 teaspoon cumin. This spice provides an earthy depth to the shrimp. Cumin complements the sweetness of the shrimp beautifully.
  • 1 teaspoon garlic powder. Fresh minced garlic can be substituted for a more robust flavor. Garlic adds aromatic intensity that elevates the dish.
  • 1/2 teaspoon salt. Choose coarse sea salt for better texture. Salting the shrimp helps to enhance their natural flavor.
  • 1/4 teaspoon black pepper. Freshly ground black pepper adds a nice kick. Feel free to adjust this according to your heat tolerance.
  • Juice of 1 lime. Fresh lime juice is essential for that zesty, bright flavor. Lime not only adds acidity but also balances the richness of the shrimp.
• For the Mexican Street Corn Slaw:
  • 2 cups fresh corn kernels (about 3 ears of corn, grilled or boiled). Fresh corn is preferred, as it offers a sweet crunch. If using frozen corn, ensure it is thawed and drained well.
  • 2 cups shredded cabbage (green or purple). Purple cabbage adds vibrant color and crunch. The contrast in colors makes the slaw visually appealing.
  • 1/2 red onion, finely chopped. This provides a pungent bite that complements the slaw. Soaking the chopped onion in cold water for a few minutes can help mellow its sharpness.
  • 1/4 cup cilantro, chopped. Fresh cilantro elevates the freshness of the dish. If you’re not a fan of cilantro, parsley can be used as a substitute.
  • 1/2 cup mayonnaise. For a lighter option, Greek yogurt can be used as a swap. This creates a creamy texture that binds the slaw ingredients.
  • 2 tablespoons lime juice. Use fresh lime juice for optimal flavor. The acidity of the lime juice enhances the overall taste of the slaw.
  • 1 teaspoon chili powder. This adds a bit of heat to the slaw, balancing the sweetness of the corn. You can adjust the amount based on your spice preference.
  • Salt and pepper to taste. Adjust seasoning according to your preference; this is crucial for bringing all the flavors together.
• For Serving:
  • 8 small corn or flour tortillas. Corn tortillas are traditional, while flour tortillas provide a softer bite. Warm them up before serving to enhance their flavor.
  • Avocado slices (optional). Creamy avocado pairs beautifully with the shrimp tacos. Adding this ingredient adds a delightful creaminess and a healthy fat component.
  • Extra cilantro for garnish. A sprinkle of fresh cilantro enhances presentation. Not only does it look good, but it also adds freshness to each bite.
  • Lime wedges for serving. Fresh lime juice added at the table elevates the flavor, allowing each diner to adjust their dish to their liking.

Steps / Instructions

1. Prepare the Shrimp: In a large bowl, combine olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add the shrimp and toss to coat evenly, ensuring each piece is well-seasoned. Let it marinate for 15-20 minutes to absorb the flavors, which will enhance the taste when grilled. If time allows, marinate for longer for even deeper flavor infusion.
2. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat until it’s hot and ready. Once hot, add the marinated shrimp to the grill. Grill for 2-3 minutes on each side or until the shrimp are pink and opaque, indicating they are thoroughly cooked. Remove from heat and set aside, allowing them to rest for a moment to retain their juiciness. Be careful not to crowd the grill, as this can lead to uneven cooking.
3. Create the Mexican Street Corn Slaw: In a separate bowl, combine fresh corn, shredded cabbage, red onion, and cilantro, mixing well. In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Pour this dressing over the corn mixture and toss until everything is well combined, ensuring the slaw is coated evenly. Taste and adjust seasoning as needed; the slaw should be bright and tangy.
4. Warm the Tortillas: Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and pliable. This step is crucial to prevent the tortillas from tearing when filling them. Keep them wrapped in a clean towel to stay warm, enhancing their softness. If you prefer a bit of char, you can grill them for a minute instead.
5. Assemble the Tacos: Take a warm tortilla and fill it with a portion of grilled shrimp. Top with a generous scoop of Mexican street corn slaw, ensuring a balanced bite of flavors. Add avocado slices and extra cilantro if desired for added creaminess and freshness. Don’t be shy with the toppings; they elevate the dish significantly.
6. Serve: Squeeze lime juice over the tacos for an extra burst of flavor and serve immediately with lime wedges on the side for those who enjoy a tangy kick. Encourage guests to customize their tacos with additional toppings, such as hot sauce or jalapeños for extra heat.

Tips & Tricks

To achieve the best results when making shrimp tacos:

• Quality Ingredients: Use fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that are firm, have a mild scent, and are preferably wild-caught. If buying frozen, ensure they are thawed properly before cooking.
• Marinate for Flavor: Allowing the shrimp to marinate for at least 15 minutes helps infuse the spices into the shrimp, enhancing the overall taste and making the shrimp tacos more flavorful. For an even more intense flavor, consider marinating for up to an hour.
• Make-Ahead Options: You can prepare the Mexican street corn slaw ahead of time. Just keep it covered in the refrigerator until ready to use. It also tastes great the next day, as the flavors meld together beautifully. This can save you time during busy weeknights.
• Avoid Overcooking: Be careful not to overcook the shrimp, as they can become rubbery. Cook just until they turn pink and opaque, and remember that they will continue to cook slightly after being removed from heat. Trust your instincts and watch closely.
• Storage Tips: Leftover shrimp and slaw can be stored in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently to avoid overcooking, and enjoy the slaw cold for a refreshing meal. To make the most of leftovers, consider making a shrimp salad.

Variations

If you want to switch up the flavors or cater to specific dietary needs, here are some options: Check out our related guide for more tips.

• Vegan Option: Substitute shrimp with grilled portobello mushrooms or tofu marinated in the same spices for a hearty and flavorful alternative. These ingredients absorb the spices beautifully and provide a satisfying texture.
• Gluten-Free: Use corn tortillas to keep the tacos gluten-free while still enjoying the authentic taste. Additionally, check labels when using store-bought ingredients to ensure they are gluten-free.
• Flavor Variations: Experiment with different spices such as smoked paprika or chipotle for a smoky flavor that complements the shrimp, or add diced jalapeños for an extra kick. You can also incorporate seasonal ingredients like mango or pineapple for a sweet twist.

Serving Suggestions

These shrimp tacos are perfect as a standalone dish, but you can elevate your dining experience with these additions:

• Serve with a side of Summer Peach Salad for a refreshing contrast that balances the savory tacos. The sweetness of the peaches complements the spiced shrimp beautifully.
• Pair with a light beverage like a Pineapple Mimosa to complement the flavors and enhance the experience. This drink adds a tropical flair that aligns perfectly with the shrimp tacos.
• Garnish with pickled red onions or fresh jalapeños for an extra kick, adding texture and flavor to the dish. These garnishes not only add visual interest but also enhance the overall dining experience.

Shrimp Tacos with Mexican Street Corn Slaw

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

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Servings

4

⏱️

Prep Time

20 min

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Cook Time

6 min

🔥

Calories

—

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A delightful recipe combining juicy grilled shrimp with crunchy Mexican street corn slaw, perfect for summer.

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Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 2 cups fresh corn kernels (about 3 ears of corn, grilled or boiled)
• 2 cups shredded cabbage (green or purple)
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Avocado slices (optional)
• Extra cilantro for garnish
• Lime wedges for serving

Directions

1.

In a large bowl, combine olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add the shrimp and toss to coat evenly. Let it marinate for 15-20 minutes.

2.

Preheat your grill or grill pan over medium-high heat. Add the marinated shrimp to the grill. Grill for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat.

3.

In a separate bowl, combine fresh corn, shredded cabbage, red onion, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Pour this dressing over the corn mixture and toss until well combined.

4.

Heat the tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm. Keep them wrapped in a clean towel to stay warm.

5.

Take a warm tortilla and fill it with a portion of grilled shrimp. Top with a generous scoop of Mexican street corn slaw. Add avocado slices and extra cilantro if desired.

6.

Squeeze lime juice over the tacos and serve immediately with lime wedges on the side.

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