Crispy Shrimp Tacos with Charred Elote Slaw
These Crispy Shrimp Tacos with Charred Elote Slaw are a fresh and flavorful meal made with crispy seasoned shrimp, creamy charred corn slaw, avocado, lime crema, Cotija cheese, and fresh cilantro. Served on lightly crisped corn tortillas, these tacos are packed with bold flavor and satisfying textures, making them perfect for an easy weeknight dinner or taco night.
Ingredients
Crispy Shrimp
- 1 lb large shrimp peeled and deveined
- ½ cup unbleached all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cumin
- 1 tsp sea salt
- ½ tsp black pepper
- 1 pasture-raised egg
- 2 tbsp water
- ghee for cooking
Charred Elote Slaw
- 2 cups finely shredded green & purple cabbage with carrots
- 1 cup organic corn kernels fresh or frozen and thawed
- ¼ cup finely diced red onion
- ¼ cup organic fresh cilantro chopped
- ¼ cup Avocado-oil mayonnaise
- ¼ cup sour cream
- 1 organic garlic clove finely grated
- Juice of 1 lime
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp sea salt
- ⅓ cup crumbled Cotija cheese
Lime Crema
- ½ cup sour cream
- Juice of ½ lime
- 1 tbsp organic fresh cilantro chopped
- ¼ tsp garlic powder
- Pinch of salt
For Serving
- 8 corn tortillas
- 1 sliced avocado Optional
- Extra Cotija cheese
- organic Fresh cilantro
- Fresh lime wedges
Instructions
Make the Charred Elote Slaw
- Heat a dry skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until browned and lightly charred. Remove from the heat and let cool slightly.
- Add the shredded cabbage, charred corn, red onion, and cilantro to a large bowl.
- In a separate bowl, whisk together the mayonnaise, Mexican crema, garlic, lime juice, chili powder, smoked paprika, and sea salt.
- Pour the dressing over the cabbage mixture and toss until evenly coated. Fold in the Cotija cheese. Taste and adjust the lime or salt if needed. Set aside.
Make the Lime Crema
- In a small bowl, whisk together the sour cream, lime juice, cilantro, garlic powder, and salt. Set aside until ready to assemble the tacos.
Prepare the Shrimp
- Pat the shrimp completely dry with paper towels. This is important because excess moisture can prevent the coating from becoming crispy.
- In a shallow bowl, combine the flour, cornstarch, garlic powder, smoked paprika, chili powder, cumin, sea salt, and black pepper.
- In another bowl, whisk together the egg and 2 tablespoons of water.
- Dip each shrimp into the egg mixture, allowing the excess to drip off, then coat thoroughly in the seasoned flour mixture. Shake off any excess coating.
Cook the Shrimp
- Add about ¼ inch of ghee to a large skillet and heat over medium-high heat.
- Working in batches if needed, arrange the shrimp in a single layer. Cook for about 2–3 minutes per side, until golden brown, crispy, and cooked through.
- Transfer the cooked shrimp to a wire rack or paper towel-lined plate. Lightly season with additional salt while they’re still hot if desired.
- Don’t discard the flavorful ghee left in the skillet. You’ll use it to lightly crisp the tortillas.
Crisp the Tortillas
- Leave the remaining ghee in the skillet and reduce the heat to medium. Place the corn tortillas in the skillet and cook for about 30–60 seconds per side, until warmed through with lightly crisped edges. Add a little more ghee if needed.
- Prefer softer tortillas? Warm them in a dry skillet for about 20–30 seconds per side instead.
Assemble the Tacos
- For each taco, layer:
- crispy shrimp
- Sliced avocado (optional)
- Charred elote slaw
- Lime crema
- Crumbled Cotija
- Fresh lime juice
- Fresh cilantro
- Serve immediately while the shrimp and tortillas are warm and crisp.
Notes
Because the exact amount of cooking oil/ghee and the specific brands of mayonnaise, crema, cheese, tortillas, and other ingredients can vary, nutrition will depend on the ingredients used. For the most accurate nutrition information, calculate it using the specific products and quantities you use.
Ingredient Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.