Smoky grilled shrimp, charred corn, and crisp lime-dressed cabbage come together in warm corn tortillas with a cool garlic-lime crema.
A generous spoonful of our Jalapeño Peach Salsa finishes each taco with ripe peach sweetness, crisp jalapeño and green pepper, and a bright hint of lemon.
Makes 8 tacos (serves 4) · Prep: 20 minutes · Cook: 15 minutes · Total: 35 minutes
Ingredients
For the Shrimp
- 1 lb large shrimp
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Garlic-Lime Crema
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 lime
- 1 small garlic clove
- Pinch of salt
For the Cabbage Slaw
- 1 cup green cabbage
- ½ cup red cabbage
- ¼ cup fresh cilantro
- 1 tbsp lime juice
- Pinch of salt
For Assembling the Tacos
- 8 small corn tortillas
- 1 ear fresh corn
- 1 cup Brownwood Farms Jalapeño Peach Salsa
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Season the shrimp. In a bowl, toss the shrimp with the olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Make the garlic-lime crema. In a small bowl, combine the sour cream, mayonnaise, juice from half the lime, finely grated garlic, and a pinch of salt. Stir until smooth.
- Prepare the cabbage slaw. Using a mandoline or knife, thinly slice the green and red cabbage. Toss with the cilantro, lime juice, and a pinch of salt. Set aside.
- Grill the corn. Preheat a grill or grill pan to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until lightly charred on all sides. Remove the kernels from the cob.
- Grill the shrimp. Cook the shrimp for 2–3 minutes per side, until lightly charred and just cooked through.
- Warm the tortillas. Place the tortillas directly on the grill for about 30 seconds per side.
- Assemble the tacos. Spread a spoonful of garlic-lime crema onto each tortilla. Top with the cabbage slaw, charred corn, and grilled shrimp. Finish with a generous spoonful of Brownwood Farms Jalapeño Peach Salsa, fresh cilantro, and a squeeze of lime.
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