Mexican Street Corn Shrimp Tacos with Chipotle Crema

By Sprig Originals ✓ · cooked up in Sprig

Fast chile-lime shrimp piled onto tortillas that get a crispy toasted-cheese lining, then loaded with charred street corn, crunchy cabbage slaw, cotija and smoky chipotle crema. The shrimp cook in three minutes flat, so everything else gets made first — warm tortillas waiting, shrimp hitting the pan last.

Ingredients

• 1/2 cup sour cream
• 3 tbsp mayonnaise
• 1 1/2 tbsp minced chipotle peppers in adobo, plus 1 tsp of the sauce
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt

• 3 cups thinly shredded green cabbage
• 1 cup shredded red cabbage
• 2 tbsp fresh lime juice
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 cup chopped cilantro

• 1 tbsp unsalted butter
• 3 cups corn kernels (from 3 ears, or frozen and thawed)
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• 1 tbsp fresh lime juice

• 1 1/4 lb large shrimp (26–30 count), peeled and deveined
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1 tbsp neutral oil
• 1 tbsp fresh lime juice

• 8 corn tortillas (6-inch)
• 1 cup shredded Monterey Jack or low-moisture mozzarella
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges
• hot sauce, for serving (optional)

Instructions

1. Make the crema first: whisk the sour cream, mayonnaise, minced chipotle, adobo sauce, lime juice and 1/4 tsp salt in a small bowl until smooth. Thin with 1 tsp water at a time if you want it drizzleable. Refrigerate until serving.
2. Toss the green and red cabbage with the lime juice, oil and 1/2 tsp salt in a medium bowl. Massage with your hands for 15 seconds to soften, then fold in the cilantro and set aside; it will keep getting better as it sits.
3. Pat the shrimp very dry with paper towels, then toss in a bowl with the chili powder, cumin, smoked paprika, garlic powder and 3/4 tsp salt until evenly coated. Leave at room temperature while you cook the corn.
4. Char the corn: heat a 12-inch skillet (cast iron is ideal) over high for 2 minutes. Add the butter, then the corn in a single layer. Cook undisturbed 3 minutes until you see dark blistered spots, stir, and cook 2 minutes more. Off heat, stir in the chili powder, 1/4 tsp salt and 1 tbsp lime juice. Scrape into a bowl and wipe the skillet clean.
5. Toast the tortillas with cheese: set a dry nonstick or cast-iron skillet over medium heat. Lay a tortilla in the pan, scatter 2 tbsp shredded Jack over it, and cook 1 1/2 to 2 minutes until the cheese melts and turns golden and lacy against the pan. Fold the tortilla in half or leave flat, transfer to a plate, and cover with foil or a clean towel to keep warm. Repeat with all 8 tortillas — do this before the shrimp so they are ready and waiting.
6. Cook the shrimp: return the 12-inch skillet to high heat with 1 tbsp oil until it just shimmers. Add the shrimp in a single layer, without crowding (work in two batches if needed), and cook undisturbed 90 seconds until the edges are pink and the underside is lightly browned. Flip and cook 60 to 90 seconds more, until just opaque through the thickest part. Total time in the pan should be about 3 minutes — pull them the moment they curl into a loose C.
7. Off the heat, squeeze 1 tbsp lime juice over the shrimp and toss once in the pan.
8. Build immediately: cheesy tortilla, a small handful of slaw, 3 to 4 shrimp, a spoonful of charred corn, a generous drizzle of chipotle crema, and a shower of cotija. Serve with lime wedges and hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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