These Chili Lime Shrimp Tacos are served with a creamy Mexican Street Corn Salsa. The combination of flavours are absolutely delicious and a favourite in our home!
It’s Cinco de Mayo and what better way to celebrate than with tacos?! Also, how amazing is it that Cinco de Mayo falls on a Tuesday this year? As it is Taco Tuesday, these tacos were definetely making an appearance!
We love these tacos for a number of reasons. The most is important is they’re amazingly delicious! So good! They’re fresh tasting and bright. The lime and chili flavour goes so well together. Add to that a creamy Mexican street corn salsa and you have an explosion of flavours and textures that is just so darn irresistible!
I also love this recipe because it is easy to make and uses ingredients that I often have on hand. In the midst of a pandemic, grocery shopping has become a less frequent occurrence. Frozen foods have come to save us more than once and they starred in this dish today. Frozen corn, jalapeno (although you can use jarred too) and frozen shrimp are the stars of this dish and were all pulled out of my freezer earlier!
Substitutions for Chili Lime Shrimp Tacos and Mexican Street Corn Salsa
If you do not have all of the ingredients listed in the recipe, don’t worry. There are a number of substitutions you can make for this dish and still end up with a delicious result!
- No shrimp? Sub in fish instead! Season your fish with chili powder, lime juice and some salt and pan fry it until cooked.
- No cotija cheese? No problem! In the midst of a pandemic, searching for cotija cheese is not a top priority. My go-to substitute is feta cheese. You can also use grated Parmesan or Romano cheese.
- No cilantro? Or not a fan? Sub parsley instead.
- No jalapeno? Add a pinch of cayenne pepper for some spice or leave it out altogether.
- Substitute Greek Yogurt for some or all of the mayonnaise to lighten up the dish.
You may also like:
Chili Lime Shrimp Tacos with Mexican Street Corn Salsa
For the Mexican Street Corn Salsa
- 1 teaspoon olive oil
- 3 cups corn kernels fresh or frozen
- 1 tablespoon jalapeno diced
- 3 tablespoons mayonnaise
- 1/3 cup cotija cheese (sub feta or grated Parmesan or Romano cheese)
- juice of half of lime
- 1/4 teaspoon chili powder
- salt and pepper to taste
For the Shrimp
- 1 lb shrimp large size, peeled and de-veined
- 2 tablespoons olive oil divided
- juice of 1 lime
- 2 teaspoons chili powder
- pinch of salt
- 8 small tortillas
- 1 cup lettuce chopped
- 1 small avocado sliced
- 1 tablespoon cilantro chopped
- 1/4 red onion diced
- 1 tablespoon cotija cheese
- Place shrimp in a bowl. Add 1 tablespoon olive oil, lime juice, chili powder and salt and toss to evenly coat. Cover with plastic wrap and set in the fridge to marinate for 10-15 minutes while you make the corn salsa.
- Make the corn salsa. Heat oil in a skillet and add the corn and jalapeno. Cook, stirring for about 3-4 minutes. Transfer to a bowl and add the remaining ingredients. Toss everything together. Taste and adjust seasoning. Set aside.
- Heat a tablespoon of oil in a skillet and add the shrimp. Cook for a few minutes until shrimp are cooked through, flipping to ensure even cooking.
- To assemble the tacos, lay out your tortillas. Add some chopped lettuce and then top with a generous scoop of corn salsa. Add the shrimp and a slice of avocado. Sprinkle each taco with red onion, cilantro, an avocado slice and a sprinkle of cotija cheese. Serve.