Spicy Shrimp Tacos with Elote Slaw

🥄 Ingredients

• 2 tablespoons Mazola® Corn Oil
• 1 lime, (zested and juiced)
• 2 cloves garlic, (minced)
• 1 1/2 teaspoons chipotle chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, (plus more to taste)
• 1/8 teaspoon dried Mexican oregano,
• 1 pound shrimp, (peeled and deveined)
• 1 teaspoon Mazola® Corn Oil
• 1 (15-ounce )can yellow corn, (drained and rinsed)
• 1 cup shredded red cabbage, (packed)
• 1 large jalapeño pepper (diced)
• 1/4 cup crumbled cotija cheese
• 2 tablespoons mayonnaise
• 2 tablespoons chopped cilantro
• 1 tablespoon sour cream
• 1/2 lime, (juiced)
• 1/8 teaspoon chili powder
• kosher salt, (to taste)
• 8-10 small tortillas
• chopped cilantro
• cotija cheese

👨‍🍳 Instructions

1. 1

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

2. 2

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

3. 3

   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. Remove from heat and transfer to a medium bowl.

4. 4

   To the same bowl, add the red cabbage, jalapeno, cotija cheese, mayonnaise, cilantro, sour cream, lime juice, and chili powder. Toss together to combine, taste, and season with salt to taste. Set aside until ready to serve.

5. 5

   Heat a large nonstick skillet over medium-high heat. Add the shrimp and sauté for 4-6 minutes, flipping halfway through, until the shrimp are cooked through.

6. 6

   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.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.