Spicy Shrimp Tacos with Mexican Street Corn

Name: Spicy Shrimp Tacos with Mexican Street Corn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound large shrimp (peeled and deveined); 2 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 18 corn tortillas (small); 3 cup cooked corn (cooked); 0.5 cup mayonnaise; 0.25 cup sour cream; 0.25 cup cotija cheese (crumbled); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice; 1 jalapeño (small, finely diced)

Flavorful spiced shrimp piled into warm corn tortillas and topped with a creamy, zesty Mexican street corn salsa, offering a bold and authentic weeknight meal.

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.83/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Pescatarian
High-Protein

Ingredients

1.5 pound large shrimp (peeled and deveined)
2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper
18 corn tortillas (small)
3 cup cooked corn (cooked)
0.5 cup mayonnaise
0.25 cup sour cream
0.25 cup cotija cheese (crumbled)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice
1 jalapeño (small, finely diced)

Instructions

Prepare the street corn: In a medium bowl, combine the cooked corn, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and diced jalapeño. Stir well to combine. Season with salt and black pepper to taste. Set aside.
Season the shrimp: In another bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, ground cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Cook the shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
Warm the tortillas: While the shrimp cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them in a dry skillet over medium heat for about 30 seconds per side, or grilling them briefly.
Assemble the tacos: Fill each warm corn tortilla with a portion of the cooked shrimp and top generously with the Mexican street corn mixture. Serve immediately.

Notes

Leftover shrimp and street corn can be stored separately and enjoyed the next day, though tacos are best assembled fresh.

Nutrition (per serving)

Calories: 534
Protein: 27.4 g
Carbohydrates: 47.9 g
Fat: 25.5 g
Fiber: 1.7 g
Sodium: 1347 mg
Saturated Fat: 5.5 g
Sugar: 5.1 g
Cholesterol: 226 mg