Ingredients
Shrimp and Seasoning
- 1 lb. peeled and deveined medium to large raw shrimp, tails removed (~21-30 per pound)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning (mild or spicy, such as Siete brand)
Sauce
- 1/3 cup sour cream or plain full-fat Greek yogurt
- 1/2 cup jarred salsa verde (or tomatillo salsa)
Toppings and Garnishes
- 2 ears sweet corn, grilled or seared (or 1 cup frozen and thawed fire-roasted corn)
- 2 1/2 cups shredded or thinly sliced cabbage (or pre-shredded coleslaw mix)
- 1/2 cup coarsely chopped fresh cilantro
- 1/3 cup crumbled queso fresco (or cotija cheese)
- Kosher salt to taste
- 2 limes
- Optional for garnish: hot sauce, pickled red onion, jalapeño (fresh or pickled), avocado
Base
- 8 tortillas, warmed
Instructions
- Prepare the shrimp: Pat the peeled and deveined shrimp dry with paper towels. Toss them in a bowl with olive oil and taco seasoning until evenly coated.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
- Make the creamy sauce: In a small bowl, mix together sour cream (or Greek yogurt) and salsa verde until well combined. Adjust seasoning with a pinch of kosher salt if needed.
- Prepare corn and cabbage: Grill or sear the ears of sweet corn until slightly charred; let cool then cut kernels off the cob. Alternatively, use thawed fire-roasted corn. Place corn in a bowl. Thinly slice or shred cabbage if not pre-shredded.
- Warm tortillas: Heat tortillas on a dry skillet or directly over a low flame until warm and pliable. Keep wrapped in a clean towel to stay warm.
- Assemble tacos: Spread a spoonful of the creamy salsa verde sauce on each tortilla. Add a layer of shredded cabbage, a generous spoonful of grilled corn, and several shrimp on top.
- Add toppings and garnish: Sprinkle chopped cilantro and crumbled queso fresco over the tacos. Squeeze fresh lime juice on top and add any optional garnishes like hot sauce, pickled red onion, jalapeño, or avocado slices.
- Serve immediately: Serve the shrimp tacos warm for the best flavor and texture experience.
Notes
- You can adjust the spice level of the taco seasoning to suit your taste.
- If you don’t have fresh corn, frozen fire-roasted corn is a convenient and tasty alternative.
- Greek yogurt works well as a healthier substitute for sour cream.
- Warm tortillas properly to prevent cracking or tearing when folding tacos.
- For added freshness, pickled red onions or sliced jalapeños provide acidity and heat as optional toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
