To char corn effectively, use a very hot dry pan and shake occasionally for even browning. Warm tortillas in foil to keep them soft while assembling. Shrimp is cooked when internal temp reaches 145°F.
Ingredients
1 whole Lime
0.25 oz Cilantro
1 whole Shallot
0.25 oz Garlic
2.5 oz Corn
3.5 oz Cabbage
10 oz Shrimp
1 tbsp Fajita Spice Blend
6 whole Flour Tortillas
1.75 oz Vegan Chipotle-Lime Aioli
0.75 oz Cotija Cheese
0 Olive Oil
0 Cooking Oil
0 Salt
0 Pepper
Tools
large nonstick pan with lid
mixing bowls
microplane
thermometer
oven mitt
foil
box grater
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Green Chef
Southwest Shrimp Tacos with Corn Slaw
cofija, cilantro, chipotle-lime aïoli
⏱️ 25 min🍽️ 2 servings
Cooking Tips
To char corn effectively, use a very hot dry pan and shake occasionally for even browning. Warm tortillas in foil to keep them soft while assembling. Shrimp is cooked when internal temp reaches 145°F.
Ingredients
1 whole Lime
0.25 oz Cilantro
1 whole Shallot
0.25 oz Garlic
2.5 oz Corn
3.5 oz Cabbage
10 oz Shrimp
1 tbsp Fajita Spice Blend
6 whole Flour Tortillas
1.75 oz Vegan Chipotle-Lime Aioli
0.75 oz Cotija Cheese
0 Olive Oil
0 Cooking Oil
0 Salt
0 Pepper
Tools
large nonstick pan with lid mixing bowls microplane thermometer oven mitt foil box grater
Mise en Place
1
Prep Citrus and Fresh Herbs
Zest 1 whole lime with a microplane (or small holes of a box grater) over a small bowl. Quarter the lime. De-stem 1/4 oz cilantro and roughly chop the leaves.
2
Prep Aromatics
Cut ends off 1 whole shallot and discard peel. Slice widthwise into 1/4 inch thick rounds, then separate the slices. Mince 1 whole garlic clove.
3
Prep Produce
Wash and dry all fresh produce, including corn (prepare 2 1/2 oz corn as directed) and 3 1/2 oz cabbage (shred or separate as needed).
4
Measure Ingredients and Ready Cookware
Have the following measured and ready: 10 oz shrimp (rinse and pat dry with paper towels), 1 tbsp fajita spice blend, 6 whole flour tortillas, 1 3/4 oz vegan chipotle-lime aioli, and 3/4 oz cotija cheese. Gather large nonstick pan with lid, mixing bowls, microplane or grater, and aluminum foil.
Cooking Steps
1
Preheat oven and prep ingredients
Preheat oven to 425 degrees. Zest 1 whole lime with a microplane (or on small holes of a box grater) over a small bowl. Quarter 1 whole lime. De-stem ¼ oz cilantro; roughly chop leaves. Cut ends off 1 whole shallot and discard peel. Cut widthwise into slices, about ¼ inch thick. Separate slices. Mince 1 whole garlic.
2
Char corn
Heat a large dry nonstick pan over high heat. Add 2½ oz corn and cover with lid; cook, 1-2 minutes, or until golden brown and lightly charred in spots, shaking pan occasionally. Remove from heat. Season with salt and pepper to taste. Transfer to a medium bowl (large bowl for 4 servings). Reserve pan.
3
Make slaw
Add 3½ oz cabbage, lime zest, about half the cilantro, juice of two lime wedges (four wedges for 4 servings), and a drizzle of olive oil to bowl with corn. Stir to combine. Season with salt and pepper to taste.
4
Season & cook shrimp
Rinse 10 oz shrimp*. Pat dry with paper towels. Place in a second medium bowl. Season with 1 tbsp fajita spice blend, salt, and pepper. Drizzle lightly with cooking oil. Stir to coat. Heat a drizzle of cooking oil in pan used for corn over medium-high heat. Add shrimp, shallot, and garlic to hot pan. Lightly season with salt and pepper. Cook 5-6 minutes, or until shrimp are fully cooked, stirring occasionally.
5
Warm tortillas
Stack 6 whole flour tortillas on foil; wrap with foil. Place directly on oven rack. Warm 4-6 minutes, or until warmed through.
6
Plate your dish
Divide tortillas between plates. Fill with shrimp and slaw. Drizzle with 1¾ oz vegan chipotle-lime aioli. Garnish with ¾ oz cotija cheese and remaining cilantro. Serve with remaining lime wedges. Enjoy!