Grilled Chili Lime Shrimp Tacos with Mexican Corn Slaw! An easy, healthy twist on shrimp tacos everyone will love!
Happy Monday friends! I’m posting today so you can make them for taco Tuesday mañana! They’re so good you can skip going out for your fav shrimp tacos and make ’em at home!
The Mexican Corn Slaw is everything! Use it on your tacos or make a salad with it.
The twins are 10 weeks old and I’m finally getting in the groove of cooking again! I mean, kinda. I keep things really simple and Brett helps a lot too. But it feels good to get in the kitchen again! I don’t think I even thought about making a meal the whole first month and a half after they were born. We had meals delivered non-stop, groceries constantly being dropped by, we had soooo much food! It was incredible. We’re so lucky for our village that has taken care of us.
These tacos were the first blog-worthy dinner I’ve made. My sister in law was here a few weeks ago and helped make them. Somehow this simple recipe still took what felt like three hours from start to dinner-on-our-plates because we were dealing with babies in between everything (and maybe I was mostly winging it)! But I promise, they won’t take you long to make. They really are so dang easy. And good!
The shrimp is marinated in a little olive oil, salt, pepper, garlic and Trader Joe’s Chili Lime seasoning. And by marinated- I only mean for 10-15 minutes 🙂 Longer if you have time and want to. And the slaw is just shredded green and purple cabbage, grilled corn, cilantro, lime juice, greek yogurt and a few seasonings.
Isn’t it pretty too?
So what’s it gonna be?
Maybe one taco, one little salad!!
Hope you guys have a great week
Grilled Chili Lime Shrimp Tacos with Mexican Corn Slaw
Ingredients
For the Shrimp
1 lb shrimp, raw + thawed
3 tbs olive oil
2 tbs Trader Joe's chili lime seasoning (or sub 1 tbs chili powder, 1 juice fresh lime, 1 tsp garlic)
Dash of salt and pepper
For the Slaw:
2 ears corn
1 1/2 cups finely shredded green cabbage
1/2 cup shredded red cabbage
juice from 2 limes
1/2 cup chopped cilantro
1/2 cup crumbled cotija cheese
1/4 cup non fat plain Greek yogurt (or more if desired- how creamy/saucy do you want it?)
1/2 tsp cumin
salt + pepper (to taste)
Other:
extra lime wedges
12 corn tortillas
Instructions
Place the shrimp in a large ziplock bag. Add olive oil, chili lime seasoning and salt and pepper. Let sit for 10-15 minutes (longer if you want but really doesn't need to be more than 20 minutes). Skewer shrimp (4-5 on each skewer).
Prepare the slaw by mixing everything together in a large bowl, except for the corn. Place in the fridge. Shuck and clean the corn to prepare for grill.
Heat the grill to high heat. Place corn on the hot grill (naked) and cook for about 10 minutes until it's charred and cooked through, turning every few minutes. Remove from heat and let cool for a few minutes.
While corn is cooling, oil the grill and add the shrimp skewers to the grill. Cook for about 2 minutes on each side until shrimp is opaque pink color. Remove from grill.
Cut the corn kernels off of the grilled corn and into the bowl of slaw. Mix well.
Assemble tacos. Fill a corn tortilla with the slaw, add 3-4 pieces of shrimp, a sprinkle of cotija cheese and a squeeze of fresh lime juice! Or add the shrimp to the slaw and make a big shrimp salad with it!!
This slaw was amazing! So happy to find a slaw without mayo. We will be making this again and again!
I’m so glad you liked it!!