Chili Lime Shrimp Street Corn Tacos

• 12 corn tortillas
• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 lime, zested and juiced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt to taste
• 1/4 cup chopped cilantro
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup crumbled queso fresco or feta cheese
• 1/2 cup mayonnaise
• 1 lime, cut into wedges for serving

Steps

1. 1 Heat grill or grill pan to medium-high heat.
2. 2 Toss shrimp with lime zest, juice, olive oil, chili powder, smoked paprika, cumin, and a pinch of salt.
3. 3 Grill shrimp for 1-2 minutes per side until pink and opaque.
4. 4 While shrimp cooks, grill corn kernels until lightly charred.
5. 5 Warm tortillas on the grill or in a dry skillet.
6. 6 In a bowl, mix charred corn with diced red onion and jalapeño.
7. 7 Spread a thin layer of mayonnaise on each tortilla.
8. 8 Fill each tortilla with shrimp and corn mixture.
9. 9 Top with crumbled queso fresco and chopped cilantro.
10. 10 Serve with lime wedges on the side.

Equipment

• Grill or grill pan
• Skillet
• Cutting board
• Knife

Variations

• Add a drizzle of spicy aioli for extra kick.
• Include diced pineapple for a sweet twist.

Substitutions

• Substitute shrimp with chicken or tofu for a non-seafood option.
• Use dairy-free mayo for a vegan version.

Pairings

• Perfect with a cold cerveza or a zesty margarita.
• A refreshing agua fresca complements the flavors well.

Nutrition

Tips

• For extra flavor, marinate the shrimp for 20 minutes before grilling.
• If you can't find queso fresco, feta cheese makes a great substitute.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of avocado salsa or a fresh mango salsa.
• Pair with a cilantro-lime rice for a complete meal.

FAQ