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5.0 from 39 votes

Spicy Shrimp Tacos with Elote Slaw

These Spicy Shrimp Tacos are an easy and flavorful weeknight meal made from quick-marinated shrimp served on top of a Mexican elote-inspired slaw.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 348 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the shrimp
  • 2 tablespoons Mazola® Corn Oil
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chipotle chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon dried Mexican oregano,
  • 1 pound shrimp, peeled and deveined
For the slaw
  • 1 teaspoon Mazola® Corn Oil
  • 1 (15-ounce )can yellow corn, drained and rinsed
  • 1 cup shredded red cabbage, packed
  • 1 large Jalapeno pepper diced
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • 1 tablespoon sour cream
  • 1/2 lime, juiced
  • 1/8 teaspoon chili powder
  • kosher salt, to taste
For the tacos
  • 8-10 small tortillas (corn or flour)
  • chopped cilantro
  • cotija cheese

Instructions

    Cup of Yum
  1. 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.
  2. Add shrimp and toss together to coat. Set aside to marinate while you make the slaw.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Don't have chipotle chili powder? You could use 1 or 2 canned chipotle chiles in adobo sauce instead. If you don't have that either, you can use regular chili powder.
  • Don't have Mexican oregano? The Mexican oregano adds a very distinct flavor to the shrimp (learn more about Mexican oregano), so I recommend using it if you can. However, if you don't have any, you can use regular oregano instead.

Nutrition Information

Serving 1serving Calories 348kcal (17%) Carbohydrates 30g (10%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 193mg (64%) Sodium 633mg (26%) Potassium 531mg (15%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 685IU (14%) Vitamin C 25mg (28%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 348

% 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.