Shrimp Tacos: For a quick and easy semihomemade weeknight dinner make tacos using already breaded frozen shrimp. You still get the great flavor of a shrimp taco without spending a lot of time in the kitchen. Taco Tuesday just got a whole lot tastier!

Roasted Corn Slaw

Roasted corn, lime juice, cilantro, and coleslaw come together to make the perfect taco topping.

•ROASTED CORN: You don’t need a grill to roast corn. A skillet will do for this easy roasted corn recipe.

○Spray a skillet with non stick cooking spray, add frozen corn in a single layer.

○Cook without stirring 3 minutes, stir and continue cooking an additional 3 minutes without stirring.

○Transfer to a bowl to cool.

•Stir together the mayonnaise, lime juice, salt, cilantro, cabbage, and cooled corn. Store in refrigerator until ready to use.

Chili Lime Taco Sauce

The tang from the lime juice really compliments the shrimp.

•Whisk together the sour cream, lime zest, lime juice, milk, cilantro, chili sauce (I used sriracha), salt, and pepper. Store in refrigerator until ready to use.

Shrimp

•Frozen Breaded Shrimp: Cook until golden brown or sauté fresh shrimp from scratch.

Assemble Semi Homemade Shrimp Tacos

•Lightly fry corn tortillas

•Add a small portion (about ¼ cup per tortilla) of the roasted corn slaw to the bottom of the tortilla.

•Place shrimp on top (three is usually a good amount).

•Drizzle the chili lime taco sauce on top. ENJOY!

HOW TO MAKE THIS SHRIMP TACO RECIPE AHEAD OF TIME

Make the roasted corn slaw and chili lime taco sauce ahead of time and store in the refrigerator until ready to make your tacos.

STORAGE: Store any remaining chili lime taco sauce in an airtight container in the refrigerator for up to a week.

MORE TACO RECIPES YOU MIGHT LIKE

BEER BATTER FISH TACOS 2. AL PASTOR PORK TACOS 3. TEX-MEX SLOPPY JOE TACOS

HOW TO MAKE YOUR OWN CRISPY SHRIMP

Start with raw frozen shrimp, peeled, de-veined and tail off. Dip in corn starch and then make a batter by mixing together all purpose flour, cornstarch, baking powder, salt, and pepper. Add cold club soda to the mixture. Mix enough to combine. Coat the shrimp in the batter and then fry in canola oil at about 350° for 2 minutes. Cook in batches.

•Dip raw frozen shrimp in corn starch, set aside.

•BATTER: All purpose flour, cornstarch, baking powder, salt, and pepper.

•DIP: Dip coated shrimp in batter.

•FRY: Heat oil to about 350°, fry shrimp for 2 minutes.

TIPS FOR MAKING THIS RECIPE

•TOPPINGS: Fresh chopped cilantro, sliced avocado, diced red onion, and a squeeze of lime would all be delicious.

•DIFFERENT PROTEIN: Fish can be used in these tacos, tilapia or cod would be great.

•ALTERNATE COOKIEN METHOD: Air fry the shrimp in an air fryer! This is a great way of saving some calories.

• DIFFERENT TACO SHELL: Feel free to use a different taco shell such as a hard taco, egg wrap ,or cheese wrap.

•CHEESE: Top with your favorite Mexican blend or Queso Cotija.

Shrimp Tacos

Yield: Serves 8

Make the slaw and taco sauce the day before or early the same day. All that's left to do is cook the shrimp!

Ingredients

For the Shrimp Tacos:

frozen breaded shrimp (three per taco)
8 corn tortillas

For the Roasted Corn Slaw:

1 cup frozen whole kernel corn
2 tablespoons mayonnaise
1 tablespoon lime juice
¼ teaspoon salt
2 tablespoons fresh cilantro, chopped
2 cups store bought coleslaw mix

For the Chili lime Taco Sauce:

1 (8 ounce) container sour cream
zest from 1 lime
1 tablespoon fresh lime juice
1 tablespoon milk
1 tablespoon fresh cilantro, chopped
2 teaspoons Sriracha hot chili sauce
1/8 teaspoon salt
1/8 teaspoon black pepper

Instructions

For the Roasted Corn Slaw:

Coat a large skillet with cooking spray; heat over medium high heat.
Add frozen corn, spread to a single layer.
Cook, without stirring for 3 minutes; stir.
Continue to cook, without stirring an additional 3 minutes or until golden brown.
Transfer to a bowl; cool completely.
When the corn is cool, add to the corn, mayonnaise, lime juice, salt, cilantro and cabbage; stir to combine.

For the Chili Lime Taco Sauce:

In a medium bowl combine the sour cream, lime zest, lime juice, milk, cilantro, chili sauce, salt and pepper.
Stir until well combined.
Store in the refrigerator until ready to serve.

Putting It All Together:

Heat a small amount of oil in a skillet, heat tortillas on both sides. Add oil as needed.
Spoon slaw into the bottom of cooked tortilla.
Add shrimp (three fits perfectly).
Spoon taco sauce over shrimp. ENJOY!

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Shrimp Tacos