Crispy Shrimp Street Tacos with Sweet Corn Slaw & Yogurt Lime Dressing
Fresh, flavorful and better than takeout! This recipe makes 2-3 servings.
Ingredients:
For the Shrimp:
1 lb raw shrimp, peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
For the Yogurt Corn Slaw:
1 cup shredded cabbage or Dole slaw mix
1 cup sweet corn (fresh, canned, or frozen and thawed)
2 tbsp Chobani Greek yogurt
1 tbsp lime juice
1 tsp honey
¼ tsp garlic powder
Pinch of salt
To Serve:
Mission soft taco tortillas
Optional toppings: avocado, cilantro, jalapeño, chili crisp
Directions:
1) Season the shrimp: Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
2) Cook the shrimp: Sear in a hot pan for 2–3 minutes per side until golden and cooked through.
3) Make the yogurt dressing: In a bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, and salt.
4) Mix the slaw: In another bowl, combine cabbage and corn. Pour the yogurt dressing over and toss until everything is well coated.
5) Warm the tortillas: Heat them in a dry pan or microwave until soft and pliable.
6) Assemble the tacos: Add a scoop of the creamy corn slaw to each tortilla, top with crispy shrimp, and finish with your favorite toppings like avocado, chili crisp, or fresh herbs.
