Elote-Spiced Shrimp Tacos with Heirloom Tomato Crema

Elote, Mexico’s iconic street corn, lends its smoky chili-lime spirit to these weeknight tacos. Charred sweet kernels and spiced shrimp meet a bright heirloom tomato crema for a fresh, grill-kissed finish.

Serves 4 · 18 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 34g carbs
• 20g fat

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Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 2 limes lime zest and juice
• 2 tbsp olive oil
• 3 ears fresh sweet corn, husked
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 large heirloom tomato, seeded and finely diced
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 8 corn tortillas
• 1 avocado, sliced
• to serve hot sauce

Instructions

1. 1In a medium bowl, toss the shrimp with chili powder, smoked paprika, cumin, garlic powder, half the salt, lime zest, juice of one lime, and the olive oil. Let marinate 10 minutes at room temperature.
2. 2Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the corn ears and char on all sides, turning every 90 seconds, for about 8 minutes total until kernels are blistered and sweet.
3. 3Transfer corn to a board. When cool enough to handle, cut the kernels off the cobs into a bowl.
4. 4In a small bowl, whisk together the mayonnaise, sour cream, diced heirloom tomato, half the cotija, half the cilantro, remaining salt, and juice of the second lime to make a loose tomato crema.
5. 5Return the skillet to medium-high heat. Add the marinated shrimp in a single layer. Cook 2 minutes per side until pink, curled, and lightly charred at the edges. Do not overcrowd; work in batches if needed.
6. 6Warm the corn tortillas directly over a gas flame or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel.
7. 7Build each taco: smear a spoonful of heirloom tomato crema on a tortilla, add several shrimp, a heap of charred corn kernels, avocado slices, remaining cotija, and cilantro.
8. 8Finish with an extra squeeze of lime and a few dashes of hot sauce if desired. Serve immediately while the shrimp are hot and the tortillas are soft.