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Closeup of a Chili Lime Shrimp Taco served with corn salsa, avocado, and cilantro.

Chili Lime Shrimp Tacos with Mexican Street Corn Salsa

Catherine
Chili Lime Shrimp Tacos are easy to make, flavorful, and served with a creamy Mexican Street Corn Salsa that is sure to please your taste buds. The combination of flavors are absolutely delicious and a perfect meal for taco night, Cinco de Mayo, or a quick weeknight meal the whole family will love.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 8 tacos
Calories 317 kcal

Ingredients
  

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

Additional Ingredients

  • 8 small tortillas
  • 1 cup lettuce chopped
  • 1 small avocado sliced
  • 1 tablespoon cilantro chopped
  • 1/4 red onion diced
  • 1 tablespoon cotija cheese

Instructions
 

  • 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.
  • Carefully toast the tortillas on a grill, or in a hot skillet until you see golden-brown spots forming. This typically takes about 25 seconds on each side and can be used for both flour and corn tortillas. [Alternatively, you can toast corn tortillas over an open gas stove top over medium low heat. To do this, use tongs to lay the tortilla over the flame for 15 seconds or slightly more, then flip to the other side. The tortilla will be ready when it starts to bubble a bit or char a bit on the edges.] To keep the tortillas warm, place them on a plate covered with a clean kitchen towel until you are ready to assemble.
  • 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.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 317kcalCarbohydrates: 30gProtein: 14gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 780mgPotassium: 357mgFiber: 4gSugar: 4gVitamin A: 441IUVitamin C: 6mgCalcium: 114mgIron: 2mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword chili, chili lime, cinco de mayo, fresh corn, frozen corn, lime, shrimp, street corn, taco tuesday, tacos
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