These vibrant weeknight tacos pair smoky, cornstarch-crusted shrimp with a sweet-and-spicy charred corn relish and a silky avocado-lime crema. Everything comes together in about 35 minutes using a single cast-iron skillet, making them perfect for Taco Tuesday or a casual dinner with friends. The textures hit every note: crispy shrimp, crunchy cabbage, juicy corn, and creamy avocado.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (8 tacos)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 46 gCarbs
- 8 gFiber
- 6 gSugar
- 34 gProtein
- 920 mgSodium
- 780 mgPotassium
- 230 mgCalcium
- 3.5 mgIron
- 32 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the chipotle shrimp
- 1 1/2 lb large shrimp, peeled and deveined, tails removed
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/3 cup cornstarch
- 3 tbsp vegetable oil
For the charred corn-jalapeño relish
- 2 ears fresh corn, husked
- 1 large jalapeño, halved and stemmed
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
For the avocado-lime crema
- 1 ripe avocado, pitted and peeled
- 1/2 cup sour cream
- 3 tbsp fresh lime juice
- 1 small garlic clove
- 2 tbsp cold water
- 1/2 tsp kosher salt
For assembly
- 8 small (6-inch) corn tortillas
- 1 1/2 cups shredded red cabbage
- 1/2 cup crumbled cotija cheese
- Lime wedges, for serving
- Extra cilantro sprigs, for garnish
Directions
- Pat the shrimp very dry with paper towels, then toss in a bowl with the chipotle powder, smoked paprika, cumin, and salt. Let stand 10 minutes while you prep the toppings.
- Heat a dry cast-iron skillet over high heat. Add the corn and jalapeño and char, turning occasionally, until deeply blackened in spots, 6 to 8 minutes total. Transfer to a plate to cool, then cut the corn from the cob and finely dice the jalapeño.
- In a medium bowl, combine the charred corn, jalapeño, red onion, cilantro, lime juice, and salt. Stir and set aside.
- Make the crema: combine the avocado, sour cream, lime juice, garlic, water, and salt in a blender and process until completely smooth and pourable, adding another tablespoon of water if needed.
- Toss the marinated shrimp with the cornstarch until evenly coated. Heat the oil in a large skillet over medium-high until shimmering. Sear the shrimp in a single layer (in two batches) for 2 to 3 minutes per side, until crispy and just opaque. Transfer to a paper-towel-lined plate.
- Warm the tortillas: char directly over a gas flame for 10 to 15 seconds per side, or heat in a dry skillet until pliable and lightly browned.
- To build each taco, smear a generous tablespoon of crema down the center of a tortilla, top with a handful of cabbage, then 3 to 4 shrimp.
- Spoon the corn-jalapeño relish over the shrimp, sprinkle with cotija and cilantro, and serve immediately with lime wedges.
Cook’s Notes
- Do not skip drying the shrimp – moisture is the enemy of a crisp cornstarch crust. Pat them aggressively with paper towels.
- For a milder relish, scrape out the jalapeño seeds before dicing; leave them in if you want real heat.
- Make the crema right before serving so it stays bright green; press plastic wrap directly onto the surface if you must hold it.
- Swap sour cream for Greek yogurt to lighten things up, or use flour tortillas if you prefer a softer, more burrito-style taco.
- A screaming-hot cast-iron skillet is the secret to getting those signature blackened spots on the corn without overcooking it.
More Mexico Recipes You’ll Love
Craving more flavors from Mexico? Try these traditional recipes:
- Smoky Chipotle Chicken Tacos with Charred Pineapple-Habanero Salsa
- Beer-Battered Baja Fish Tacos with Chipotle Crema and Charred Lime Slaw
- Smoky Chicken Tinga Tacos with Charred Corn-Poblano Slaw and Crispy Cheese Skirt
