Description
These grilled shrimp tacos feature charred corn salsa and a creamy slaw, offering a vibrant, smoky, and fresh summer dinner that is perfect for hosting or quick weeknight meals.
Ingredients
Scale
- 2 lbs (900g) jumbo shrimp, peeled and deveined
- 2 tablespoons neutral oil (avocado or grapeseed)
- 3 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 4 ears fresh corn on the cob
- 1/2 medium red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice (for salsa)
- 1/2 teaspoon sea salt (for salsa)
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1/2 teaspoon smoked paprika
- 12–16 small corn or flour tortillas
- 2 avocados, sliced
- Hot sauce to taste
Instructions
- Rinse shrimp and pat dry. In a bowl, combine oil, lime juice, chili powder, cumin, garlic, salt, and pepper. Toss with shrimp and marinate for 10-20 minutes.
- Preheat grill to medium-high heat (400°F/200°C). Grill corn on the cob, rotating every 2-3 minutes, until charred and tender (10-12 minutes). Let cool, then cut kernels off the cob.
- In a mixing bowl, combine charred corn, red onion, jalapeño, cilantro, 2 tablespoons lime juice, and sea salt. Toss gently to make the salsa.
- Increase grill heat to high. Grill marinated shrimp in batches for 1-2 minutes per side until opaque and pink with slight char. Remove immediately.
- Warm tortillas directly on grill grates for 30 seconds per side or wrap in foil on the cooler part of the grill. Keep wrapped in a towel.
- Whisk together mayonnaise, smoked paprika, a squeeze of lime, and a pinch of salt. Toss with shredded cabbage to make the slaw.
- Assemble tacos by placing slaw on a warm tortilla, topping with 2-3 grilled shrimp, adding charred corn salsa, sliced avocado, and hot sauce. Serve immediately.
Notes
Do not overcrowd the grill to prevent steaming the shrimp. Pat shrimp dry before marinating for better searing. Corn should be grilled on the cob before cutting to prevent kernels from falling through grates. Tortillas must be warmed to prevent cracking. Leftovers of salsa and slaw can be made up to 4 hours ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 380
- Sugar: 8
- Sodium: 450
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 6
- Protein: 28
Keywords: grilled shrimp tacos, charred corn salsa, summer dinner party, easy tacos, seafood recipe, grill recipes, healthy dinner