Grilled Shrimp Tacos with Cilantro Lime Crema

Prep Time

10 minutes

Cook Time

15 minutes


4 servings


Roasted Corn Slaw
  • 1 tsp. oil
  • 1 cup corn
  • 2 cups cabbage, shredded
  • 2 green onions, sliced

  • 1 lb. shrimp
  • Juice of one lime
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground paprika
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 12 small corn tortillas
  • 1 large avocado, diced
  • Cilantro to taste
  • Cacique® Cilantro Lime Flavored Sour Cream
  • Salt and freshly ground black pepper


  1. Mix the garlic, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
  2. Add shrimp and toss until evenly coated. Marinate for 30 minutes in the refrigerator.
  3. In a non-stick skillet heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 minutes.
  4. For the roasted corn slaw: Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside. Mix everything.
  5. Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and drizzle with Cacique® Cilantro Lime Flavored Sour Cream. Garnish with fresh cilantro.