This dish combines perfectly grilled shrimp, seasoned just right, with a crunchy and tangy slaw that captures the essence of summer.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon zesty taco seasoning
8 small corn tortillas
2 cups fresh corn, grilled or roasted
1 cup red cabbage, shredded
1/2 cup cilantro, chopped
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper to taste
Crumbled Cotija cheese (optional)
Lime wedges (optional)
Extra cilantro (optional)
Instructions
In a large bowl, combine the fresh corn, shredded red cabbage, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Pour the dressing over the corn mixture and toss to combine. Set aside to allow flavors to meld for at least 15 minutes.
In a medium bowl, toss the shrimp with olive oil and taco seasoning until evenly coated. Let marinate for about 15 minutes if time permits.
Preheat your grill over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on one side until pink. Flip and cook for an additional 2 minutes until fully cooked through. Remove and let rest for a minute.
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
To each warm tortilla, add a portion of grilled shrimp and top with the Mexican Street Corn Slaw. Add optional toppings like Cotija cheese and lime juice.
