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Smoky Lime Shrimp Tacos with Charred Corn Slaw

Spice-coated shrimp seared in two batches, served in warm corn tortillas with charred corn slaw, creamy avocado-yogurt sauce, radishes, and fresh lime.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 2 tacos each
Course: dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Smoky Lime Shrimp
  • 680 g 1½ lbs raw large shrimp, peeled and deveined, patted dry
  • 2 tablespoons neutral high-heat oil divided
  • 2 teaspoons fresh lime zest
  • 2 garlic cloves finely grated
  • 1½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • ¾ teaspoon fine salt
  • ¼ teaspoon ground black pepper
Charred Corn Slaw
  • 220 g 1½ cups corn kernels, thawed and dried
  • 210 g 3 packed cups green cabbage, finely shredded
  • 40 g ¼ cup red onion, finely sliced
  • ½ cup fresh cilantro roughly chopped
  • 1 small jalapeño finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon neutral oil
  • ¼ teaspoon fine salt
Avocado-Yogurt Sauce
  • 1 medium ripe avocado
  • ½ cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro
  • 2 to 4 tablespoons cold water
  • ¼ teaspoon fine salt
For Assembly
  • 12 small corn tortillas 6-inch
  • 4 radishes thinly sliced
  • 1 lime cut into wedges

Equipment

  • 12-inch heavy skillet
  • Blender or food processor
  • Instant-read thermometer

Method
 

  1. Heat a medium skillet over medium-high for 2 minutes. Add the dry corn in one layer and cook for 5 to 7 minutes, stirring twice, until spotted brown. Transfer to a plate to cool completely.
  2. Blend the avocado, yogurt, lime juice, cilantro, salt, and 2 tablespoons cold water until smooth. Add more water 1 tablespoon at a time until pourable. Cover and refrigerate.
  3. Combine the cooled corn, cabbage, onion, cilantro, and jalapeño in a bowl. Set aside the lime juice, oil, and salt — do not dress the slaw yet.
  4. Toss the patted-dry shrimp with 1 tablespoon oil, lime zest, garlic, paprika, cumin, ancho, salt, and pepper until evenly coated. Cook immediately.
  5. Heat the large skillet over medium-high for 2 minutes and add ½ tablespoon oil. Cook half the shrimp in a single layer for 2 minutes, turn, and cook 1 to 2 minutes more until the thickest part reaches 145°F and looks pearly and opaque. Transfer to a clean plate. Add the remaining ½ tablespoon oil and repeat with the second batch.
  6. Toss the slaw with lime juice, oil, and salt and rest for 5 to 10 minutes. Wipe the medium skillet and warm tortillas 20 to 30 seconds per side, keeping them stacked in a towel. Spread about 1 tablespoon sauce on each tortilla, then top with slaw (drained of liquid), shrimp, radish, and a squeeze of lime.

Notes

  • Store shrimp, slaw, sauce, and tortillas separately in the refrigerator. Use shrimp within 3 days. Reheat shrimp covered with 1 teaspoon water in a skillet over low heat for 1 to 2 minutes.
  • Make ahead: Shred cabbage and slice onion up to 1 day ahead. Blend avocado sauce up to 8 hours ahead and press wrap onto its surface. Char corn several hours ahead. Cook shrimp close to serving.
  • Do not marinate shrimp in lime juice — acid toughens the proteins before cooking. Use zest for the raw shrimp and save fresh lime juice for the slaw, sauce, and table.