¼ cup fresh cilantro (10 g), plus more for garnish
1 teaspoon kosher salt
½ teaspoon paprika
2 limes, zested
2 limes, juiced
2 tablespoons mayonnaise
2 tablespoons crema
¼ cup cotija cheese (30 g), plus more for garnish
Shrimp Tacos
1 ½ cups red cabbage (150 g), finely shredded
2 limes, divided, juiced
1 ½ teaspoons kosher salt, divided
1 lb large shrimp (425 g), peeled and deveined, tails removed
1 teaspoon freshly ground black pepper
1 teaspoon dried mexican oregano
½ teaspoon chili powder
½ teaspoon ground cumin
2 cloves garlic, minced
2 limes, zested
3 ½ tablespoons olive oil, divided
8 corn tortillas, 8 in (20 cm)
Nutrition Info
Calories 500
Fat 22g
Carbs 54g
Fiber 35g
Sugar 6g
Protein 30g
How to Make It
1. Step
Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
2. Step
Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
3. Step
In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
4. Step
Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.
5. Step
In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
6. Step
Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
