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Dinner
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Corn and Shrimp Tacos

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30min

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4 servings

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Indulge in the perfect summer taco with this delightful combination of sweet corn and succulent shrimp. These tacos feature plump, seasoned shrimp and lightly charred sweet corn, complemented by a zesty lime crema and fresh cilantro. Wrapped in warm tortillas, they offer a delicious balance of flavors and textures. These tacos are ideal for a quick weeknight dinner, casual entertaining, or a festive taco night, bringing a taste of coastal cuisine to your table.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare shrimp

In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, garlic powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2
Prepare corn

If using canned corn, drain it. If using frozen, thaw it.

3
Cook corn

In a skillet over medium-high heat, add 1 tablespoon olive oil and corn kernels. Cook for 5-7 minutes until slightly charred, stirring occasionally.

4
Season corn

Once corn is cooked, season with salt and pepper to taste.

5
Cook shrimp

In the same skillet, cook seasoned shrimp for 2-3 minutes per side until pink and cooked through.

6
Make lime crema

In a small bowl, mix sour cream with juice of 1 lime and 1/4 teaspoon salt.

7
Prepare toppings

Chop cilantro, dice red onion, and slice avocado.

8
Warm tortillas

Warm corn tortillas in a dry skillet or on the grill for about 30 seconds per side.

9
Assemble tacos

Layer shrimp and corn on tortillas. Top with avocado slices and diced red onion.

10
Add crema and garnish

Drizzle with lime crema and sprinkle with chopped cilantro.

11
Finish

Serve with lime wedges on the side.

12
Serve

Enjoy your Sweet Corn and Shrimp Tacos immediately while warm.

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