These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!
These tacos are light and fresh with an added sweet crunch from the corn and a hint of spice in the cream brings all of the flavors together. I used my skillet lime shrimp recipe to make these tacos. The lime shrimp is delicious and I use it in so many of my shrimp dishes. It only requires a few ingredients and takes minutes to make.
Start by flavoring shrimp:
In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes.
Make the Cilantro Lime Cream Sauce for the slaw:
For the cilantro lime cream sauce simply dice a green onion and 1/2 jalapeño pepper (seeds removed), add to food processor with 1/4 cup olive oil, juice of 1 lime, bunch of cilantro, 1/4 tsp salt, dash of pepper and blend. Then add 1/2 cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos. *TIP* For a spicier sauce, include seeds of jalapeño pepper.
This creamy sauce is so refreshing and easy to make and you can use it in so many recipes or even as a salad dressing.
Next make the Easy Pico de Gallo:
For the Pico de Gallo combine 1 diced green onion, 1/2 jalapeño pepper (seeds removed), and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator and that’s it!
Grill corn:
Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.
The last step is cooking the shrimp:
Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.
To assemble Tacos:
Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!
Do you think these Shrimp Tacos scream summer? If they don’t then I don’t know what does!
- 40 jumbo or medium sized shrimp, peeled and deveined
- 8 corn tortilla shells
- ½ head cabbage, sliced
- 2 ears of corn, grilled and kernels removed from cob
- ¼ cup olive oil + 2 tablespoons
- 4 limes, juice of
- 1 clove garlic, minced
- 1 tbsp. ground cumin
- ½ cup light sour cream
- 2 green onions, diced
- 1 jalapeño pepper, seeded and diced
- 1 large tomato, diced
- Salt and Pepper
- Cilantro
- For the Shrimp: In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes. Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.
- For the cilantro lime cream sauce: Simply dice 1 green onion and ½ jalapeño pepper, add to food processor with ¼ cup olive oil, juice of 1 lime, bunch of cilantro, ¼ tsp salt, dash of pepper and blend. Then add ½ cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos.
- For the Pico de Gallo: Combine 1 diced green onion, ½ jalapeño pepper, and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator.
- Grill Corn: Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.
- Assemble Tacos: Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!
Did you make this recipe?
Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗
