Flavorful and succulent shrimp, de-constructed Mexican street corn, spicy aioli all on top of a tortilla = the perfect summertime taco!
I’m always looking for new ways to make tacos, they’re hands down my favorite food. This recipe quickly made it’s way on our taco night rotation. Click here for my other favorite taco recipe; slow-cooker shredded Asian beef tacos. I love how they’re packed with flavor and fresh ingredients.
If shrimp isn’t your thing, chicken and steak would also be amazing! You really can’t go wrong when combining Mexican street corn with spicy mayo and topping it on a tortilla.Print
Shrimp Street Corn Tacos
- Yield: 2–3 servings 1x
1 lb. shrimp, peeled and deveined
juice of 1/2 lime
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
pinch of cayenne
1/4 tsp garlic powder
1 tbsp olive oil
salt to taste
2 grilled ears of corn on the cob, or 1 can of corn rinsed and drained
3 tbsp chopped cilantro
2 tbsp chopped jalapeno, or more/less to taste
3 tbsp crumbled cotija cheese, optional
2 tsp lime zest
pinch of salt
1/2 cup mayo or plain greek yogurt
juice of 1/2 lime
3 tsp hot sauce, I use Red Hot
pinch of smoked paprika
For The Tacos
tortillas or lettuce wraps to serve on
First, prep your spicy mayo by combining all the ingredients. Cover and chill until ready to use.
Next, prepare your street corn. If you’re using grilled corn from the cob, carefully cut the kernels off with a knife. Combine corn with cilantro, jalapeno, lime zest, and cotija cheese. Set aside.
Pat dry your shrimp and add to a bowl. Gently toss with salt, chili powder, cumin, smoked paprika, cayenne, garlic powder and lime juice.
Add olive oil to a large skillet over medium heat.
Add shrimp in a single layer and let cook for about 2 minutes (or more/less depending on size) on each side, or until they’re cooked through.
Assemble tacos by smearing on desired amount of spicy aioli on the each tortilla, then topping with shrimp, and spoon on street corn.
Serve immediately and enjoy!