Spicy Shrimp Tacos with Elote Slaw
User Reviews
5
Spicy Shrimp Tacos with Elote Slaw
Description
This recipe layers a flavorful shrimp preparation with a fresh elote-style slaw. Shrimp are coated in a spiced marinade containing chipotle chili powder, lime zest and juice, garlic, and Mexican oregano, which adds a smoky, citrus tang. After marinating, the shrimp are sautéed until just cooked through, preserving their juiciness and slight crispness.
The elote slaw combines browned corn kernels warmed in oil with shredded red cabbage, diced jalapeno, cotija cheese, mayonnaise, cilantro, sour cream, lime juice, and a touch of chili powder. This mix balances heat, creaminess, and acidity, offering a cooling counterpoint to the spicy shrimp.
To serve, warm corn or flour tortillas are filled with the slaw, topped with shrimp, then garnished with extra cilantro and cotija cheese. This setup creates handheld tacos that deliver layers of texture and smoky-spicy flavor at once.
Ingredients
For the shrimp
- 2 tablespoons corn oil Mazola® brand
- 1 lime zested and juiced
- 2 cloves garlic minced
- 1 1/2 teaspoons chipotle chili powder
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt plus more to taste
- 1/8 teaspoon oregano dried Mexican
- 1 pound Shrimp peeled and deveined
For the slaw
- 1 teaspoon corn oil Mazola® brand
- 1 (15-ounce )can corn drained and rinsed, yellow
- 1 cup red cabbage packed, shredded
- 1 large jalapeno pepper diced
- 1/4 cup cotija cheese crumbled
- 2 tablespoons mayonnaise
- 2 tablespoons cilantro chopped
- 1 tablespoon sour cream
- 1/2 lime juiced
- 1/8 teaspoon chili powder
- kosher salt to taste
For the tacos
- 8-10 tortilla corn or flour, small
- cilantro chopped
- cotija cheese
Instructions
- In a medium bowl, add oil, lime zest, lime juice, garlic, chipotle chili powder, red pepper flakes, black pepper, salt, and Mexican oregano. Whisk together to combine.
- Add shrimp and toss together to coat. Set aside to marinate while you make the slaw.
- Heat oil in a medium nonstick skillet over medium-high heat. Add corn and cook for 8 minutes, stirring occasionally, until corn begins to brown. Remove from heat and transfer to a medium bowl.
- To the same bowl, add the red cabbage, jalapeno, cotija cheese, mayonnaise, cilantro, sour cream, lime juice, and chili powder. Toss together to combine, taste, and season with salt to taste. Set aside until ready to serve.
- Heat a large nonstick skillet over medium-high heat. Add the shrimp and sauté for 4-6 minutes, flipping halfway through, until the shrimp are cooked through.
- Assemble the tacos by placing a bit of the slaw in warm tortillas, top with a few shrimp, and garnish with a bit of chopped cilantro and cotija cheese.
Notes
- If chipotle chili powder is unavailable, canned chipotle chiles in adobo or regular chili powder can be used instead.
- Mexican oregano adds a distinct flavor; if unavailable, regular oregano is an acceptable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 348kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 633mg | 26% |
| Potassium | 531mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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