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)
extra lime wedges
12 corn tortillas
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!!
Recipe by Kristy Denney at https://boysahoy.com/grilled-shrimp-tacos-with-mexican-corn-slaw/