When I have friends over I love putting together a taco bar.  These Shrimp Tacos with Roasted Corn Slaw fit in perfectly.

Shrimp Tacos with Roasted Corn Slaw - Lady Behind The CurtainThe shrimp is marinated in a mixture of vinegar, brown sugar, and chipotle for a spicy sweet and sour flavor.  On top is a tangy coleslaw with smokey corn.

I also love my Beer Batter Fish Tacos and what Mexican inspired meal would be complete without a great salsa recipe like my The Best and Easiest Salsa.

Shrimp Tacos with Roasted Corn Slaw - Lady Behind The Curtain

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Shrimp Tacos with Roasted Corn Slaw

Preparation 35 minutes 2017-10-16T00:35:00+00:00 Cook Time 10 minutes 2017-10-16T00:10:00+00:00 Serves Serves 6     adjust servings

For something different add this shrimp to a taco bar!

Ingredients

For the Shrimp and Sauce

  • 1 pound fresh or frozen medium shrimp, thawed and cleaned
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 6 cloves garlic, minced
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon chipotle chile pepper with sauce, seeded and chopped
  • 1/2 teaspoon salt
  • 2 tablespoons hot water
  • 12 (6-inch) corn tortillas

For the Roasted Corn Slaw

  • 1 cup frozen whole kernel corn
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups finely shredded cabbage

Instructions

    For the Shrimp and Sauce:

    1. In a bowl combine oil, vinegar, garlic, brown sugar, chipolte pepper with sauce, salt and water.
    2. Whisk until smooth.
    3. Add shrimp, toss to coat, cover and refrigerate for 30 minutes.
    4. In a medium skillet set on medium high heat add shrimp and sauce; cook and stir 3 to 4 minutes or until shrimp is pink.

    For the Roasted Corn Slaw:

    1. Coat a large skillet with cooking spray; heat over medium high heat.
    2. Add frozen corn, spread to a single layer.
    3. Cook, without stirring for 3 minutes; stir.
    4. Continue to cook, without stirring for 2 to 3 minutes or until golden brown.
    5. Transfer to a bowl; cool completely.
    6. When the corn is cool, stir together the mayonnaise, lime juice, salt, cilantro and cabbage.

    To Assemble:

    1. Add cooked shrimp with a slotted spoon to warm tortillas, top tacos with roasted corn slaw.
    2. Drizzle with reserved cooking juices.

    Recipe Notes

    This recipe is from Lady Behind The Curtain

    Fiesta-Thanks-for-Visiting


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