SPICY SHRIMP TACOS WITH ELOTE SLAW

These Spicy Shrimp Tacos are an easy and flavorful weeknight meal made from quick-marinated shrimp served on top of a Mexican elote-inspired slaw.

Artichoke
Radish
Persimmon
Carrot

They’re super simple to make, packed with tons of bold flavors, and ready in only 30 minutes from start to finish!

Tomatoes
Chili
Onion
Veggies

Ingredients

For the shrimp –  Corn Oil –  lime, zested and juiced –  garlic, minced –  chipotle chili powder – crushed red pepper flakes – black pepper – kosher salt – Mexican oregano – shrimp, peeled and deveined

For the slaw – Corn Oil – yellow corn, drained and rinsed – shredded red cabbage, packed – jalapeno, diced – crumbled cotija cheese – mayonnaise – chopped cilantro – sour cream – lime, juiced – chili powder – kosher salt For the tacos – small tortillas (corn or flour) – chopped cilantro – otija cheese

In a medium bowl, add oil, lime zest, lime juice, garlic, chipotle chili powder, red pepper flakes, black pepper, salt, and Mexican oregano

Add shrimp and toss together to coat. Set aside to marinate while you make the slaw.

INSTRUCTIONS

Heat oil in a medium nonstick skillet over medium-high heat. Add corn and cook for 8 minutes, stirring occasionally, until corn begins to brown.

Artichoke
Radish
Persimmon
Carrot

To the same bowl, add the red cabbage, jalapeno, cotija cheese, mayonnaise, cilantro, sour cream, lime juice, and chili powder.

Heat a large nonstick skillet over medium-high heat. Add the shrimp and sauté for 4-6 minutes,

Assemble the tacos by placing a bit of the slaw in warm tortillas, top with a few shrimp, and garnish with a bit of chopped cilantro and cotija cheese.

Artichoke