Crispy Chipotle Shrimp Tacos with Charred Corn-Jalapeño Relish and Avocado-Lime Crema

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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.

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

1. 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.
2. 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.
3. In a medium bowl, combine the charred corn, jalapeño, red onion, cilantro, lime juice, and salt. Stir and set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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