Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

428 cal • 30g protein • 46g carbs • 16g fat

Tags

[Gluten-Free] • [Easy] • [Dinner] • [Lunch] • [Fusion] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 1 cup canned or frozen whole corn kernels
• 1 jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• Zest of 2 limes
• Juice of 2 limes
• 2 tablespoons mayonnaise
• 2 tablespoons crema
• ¼ cup cotija cheese, plus more for garnish
• 1½ cups finely shredded red cabbage
• Juice of 2 limes, divided
• 1½ teaspoons kosher salt, divided
• 1 pound large shrimp, 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 garlic cloves, minced
• Zest of 2 limes
• 3½ tablespoons olive oil, divided
• 8 8-inch corn tortillas

Instructions Preview

1. Make the sweet corn slaw: In a medium bowl…
2. Make the shrimp tacos: In a medium bowl, c…
3. In a separate medium bowl, toss the shrimp…

…and 4 more steps

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Recipe by: Lipton • From: Tasty