Description

A lightning-fast, 15-minute weeknight dinner featuring juicy grilled shrimp, smoky charred corn salsa, and fresh toppings on warm corn tortillas. Perfect for busy families and easy cleanup.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
2 tablespoons avocado oil or olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
2 cloves garlic, minced
2 limes (1 for marinade, 1 for salsa and serving)
Salt and black pepper to taste
2 cups corn (fresh off the cob or frozen)
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 small jalapeño, seeded and minced
8–10 small corn tortillas
1 cup shredded cabbage or lettuce
1/2 cup feta or cotija cheese, crumbled
1/4 cup sour cream or Greek yogurt

Instructions

In a small bowl, combine corn, diced red onion, minced jalapeño, and chopped cilantro. Add lime juice and salt, stir, and set aside to let flavors meld.
Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with avocado oil, smoked paprika, chili powder, minced garlic, juice of one lime, salt, and pepper. Let sit for 5 minutes.
Heat a large skillet or grill pan over medium-high heat until hot.
Add shrimp to the pan in a single layer (cook in batches if necessary). Cook for 1-2 minutes per side until pink, opaque, and slightly charred. Remove immediately.
Wipe out skillet or use a clean one. Heat on medium and warm tortillas for 30 seconds on each side. Keep wrapped in a clean kitchen towel.
To assemble, place shredded cabbage on tortillas, top with shrimp, charred corn salsa, crumbled cheese, and a drizzle of lime-infused yogurt. Squeeze fresh lime over the top and serve immediately.

Notes

Do not overcook shrimp; they should curl into a ‘C’ shape. If using frozen corn, toss it in the hot pan undisturbed for 2 minutes to get a char. Keep tortillas warm in a towel. Salsa can be made ahead and stored in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 4 tacos per serving
Calories: 320
Sugar: 6
Sodium: 450
Fat: 14
Saturated Fat: 4
Carbohydrates: 28
Fiber: 4
Protein: 22

Keywords: shrimp tacos, quick dinner, weeknight meals, grilled shrimp, corn salsa, easy recipes, seafood tacos, healthy dinner