Smoky Shrimp and Corn Tacos

Shrimp and corn are a fantastic combo, this vibrant recipe for Smoky Shrimp and Corn Tacos balances smoky, sweet, and zesty elements.

Smoky Shrimp and Corn Tacos

Servings: 4 (makes about 8 tacos)

Ingredients:

For the shrimp:

1 lb medium shrimp, peeled and deveined

1 ½ tablespoons olive oil

1 tablespoon Bear Creek Rubs All American(or any smoky BBQ spice blend)

Juice of ½ lime

For the corn:

2 ears of corn, husked (or 1 ½ cups frozen corn, thawed)

1 tablespoon butter

½ teaspoon smoked paprika

Salt and pepper to taste

For the slaw:

2 cups shredded green cabbage

½ cup shredded red cabbage (optional, for color)

¼ cup finely chopped cilantro

Juice of 1 lime

1 tablespoon olive oil

Salt to taste

To serve:

8 small corn tortillas, warmed

½ cup crumbled cotija cheese (or feta)

Lime wedges

Hot sauce (optional)

Instructions:

Prepare the corn:

Heat a grill pan or skillet over medium-high heat. Brush the corn with butter and sprinkle with smoked paprika, salt, and pepper.

Grill, turning occasionally, until the corn is nicely charred (about 8–10 minutes). Let cool slightly, then cut the kernels off the cobs.

Make the slaw:

In a medium bowl, toss the cabbage and cilantro with lime juice, olive oil, and a pinch of salt. Set aside to let the flavors meld.

Cook the shrimp:

In a bowl, toss the shrimp with olive oil, All American seasoning, and lime juice until well coated.

Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until opaque and lightly charred.

Assemble the tacos:

Layer slaw onto each tortilla, top with a few shrimp, and scatter grilled corn over the top.

Sprinkle with Feta cheese and add a squeeze of fresh lime.

Serve immediately with extra lime wedges and hot sauce on the side.

Get this and all of our Gourmet spices and gift sets at : https://www.bearcreekrubs.com/