Shrimp and Corn Tacos
A favorite summer taco with creamy spiced corn, chili-sauteed shrimp, and toppings like cotija cheese and crema. Corn or flour tortilla is your call, but these tacos are amazing!
Equipment
Ingredients
Shrimp:
- 1 pound medium shrimp, peeled
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 pinch red pepper flakes, optional
- ½ teaspoon kosher salt
- ½ lime juice, juice
Corn Filling:
- 1 tablespoon olive oil
- 3 ears sweet corn
- ½ medium red onion, diced
- 1 serrano pepper, seeded and minced
- ½ cup mayonnaise
- ½ lime, juice only
- Salt and pepper, to taste
Taco Fixing:
- 8 Small Flour or Corn Tortillas
- Fresh cilantro, garnish
- Cotija Cheese, crumbled
- Hot sauce, optional
Instructions
For the Corn Topping:
- Cut corn off the cob. In a medium pot, add a tablespoon of olive oil over medium heat. Once hot, add the red onion, serrano pepper, and corn. Stir together and season with salt and pepper. Once veggies have softened, add mayo and lime juice and stir together. Taste and adjust seasonings to your liking. Keep warm.
For Shrimp:
- Peel shrimp and add to a bowl with olive oil and seasonings. When ready to cook, heat a large skillet over medium-high heat.
- Add shrimp and saute for 3-4 minutes until shrimp are charred in spots and cooked through.
To finish tacos:
- Heat either flour or corn tortillas on a griddle. If using corn tortillas, add a drizzle of oil to them to loosen them up.
- Assemble tacos by scooping some of the corn filling onto a warmed tortilla. Top with a few sauteed shrimp, cotija cheese, cilantro, crema, and hot sauce. Serve while warm.
Nutrition
Serving: 2tacos | Calories: 288kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 527mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg