Shrimp Tacos with Mexican Street Corn Slaw

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

Instructions

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.