Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 corn tortillas
- 1 cup corn (fresh or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup cotija cheese, crumbled
- Chopped cilantro for garnish
Instructions
- In a large bowl, mix the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure all the shrimp are well coated with the spices.
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through. Remove from heat and set aside.
- In another bowl, combine the corn, mayonnaise, sour cream, lime juice, and crumbled cotija cheese. Stir until well mixed, creating a creamy elote mixture.
- Warm the corn tortillas in a skillet or microwave until they are pliable. Assemble the tacos by adding a generous amount of shrimp followed by the elote mixture on each tortilla.
- Top each taco with chopped cilantro for a fresh finish. Serve immediately and enjoy!
Notes
Serve with lime wedges and pair with a refreshing drink like margaritas or agua fresca.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Seafood
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg