Here’s the truth: the corn salsa is the REAL star of these tacos. Smoky charred kernels, fresh jalapeño heat, a little honey for sweetness, lime to wake it all up.
The spiced shrimp? Just along for the delicious ride. (A very tasty ride.)
How to Get Perfectly Charred Corn
Heat a large skillet over MEDIUM-HIGH with 3 tablespoons of olive oil until shimmering. Add corn kernels in a single layer and let them SIT for 2-3 minutes per side… that’s where those dark, smoky spots come from.
Grilling works beautifully too. Toss husked ears over medium-high heat for 15-20 minutes, turning often. Cool slightly, then slice off the kernels with a sharp knife.
How to Avoid Rubbery Shrimp
Nobody wants a rubbery shrimp situation. Here’s how to keep them TENDER and JUICY every single time.
- Pat the shrimp DRY before marinating…. moisture is the enemy of a good sear (it’s true).
- Get that skillet SCREAMING hot before the shrimp touch down. Medium-high isn’t hot enough, crank it up!
- Cook exactly 2-3 minutes per side, no more. The second they curl into a loose “C” shape, pull them off immediately. Tight “O” shape means you waited too long!??
- NEVER crowd the pan. Work in batches so each shrimp gets direct contact with the heat.
- Skip the timer, use your eyes. Pink and opaque? Done. Translucent in the center? Keep going.
More From the Kitchen
- Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
- Tacos al Pastor
- Simple Guacamole Shrimp Bites
- Cowboy Caviar Quesadillas
- Tasty Guacamole Tostadas
- Best Lemon Orzo Salad with Shrimp
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 55-65 g
- Fat: 45-55 g
- Carbohydrates: 160-180 g
Ingredients
For the shrimp:
- 24 shrimp (peeled and deveined with tails removed)
- 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for sautéing)
- 3/4 tsp chili powder
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 2 garlic cloves (freshly minced for best flavor)
- 2 tsp lime juice
For the corn salsa:
- 5 ears corn (husks removed and kernels cut off the cob)
- 3 tbsp olive oil
- 1/2 cup red onion (finely diced into 1/4-inch pieces)
- 1/2 cup cilantro
- 1 tsp lime zest
- 3 tbsp lime juice
- 1 1/4 tsp salt (I always use Morton Kosher salt)
- 2 jalapeños (seeded and finely minced)
- 1/2 cup tomatoes
- 1/2 tsp honey
For assembly:
- 8 corn tortillas (warmed on a griddle until pliable)
- 2 avocados (sliced)
- 1 cup red cabbage (thinly shredded for extra crunch)
Step 1: Char the Corn Kernels
- 3 tbsp olive oil
- 5 ears corn
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add the corn kernels and cook for 7-10 minutes, stirring occasionally, until the corn is tender and lightly charred in spots—this brings out natural sweetness and adds depth of flavor.
If using fresh corn from the cob, you can grill the ears first over medium-high heat for 15-20 minutes, turning occasionally, then cut off the kernels.
Transfer the cooked corn to a large mixing bowl.
Step 2: Toss the Salsa Ingredients
- corn kernels from Step 1
- 1/2 cup red onion
- 2 jalapeños
- 1/2 cup tomatoes
- 1/2 cup cilantro
- 1 tsp lime zest
- 3 tbsp lime juice
- 1 1/4 tsp salt
- 1/2 tsp honey
To the cooked corn from Step 1, add the finely diced red onion, seeded and minced jalapeños, diced tomatoes, chopped cilantro, lime zest, 3 tablespoons of lime juice, 1 1/4 teaspoons of salt, and honey.
Toss everything together gently and taste for seasoning, adjusting lime juice or salt as needed.
I like to let this salsa sit for a few minutes before serving so the flavors can meld together.
Set aside at room temperature.
Step 3: Marinate the Shrimp
- 24 shrimp
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 2 garlic cloves
- 2 tsp lime juice
In a small bowl, whisk together the chili powder, cumin, smoked paprika, 1/4 teaspoon of salt, freshly minced garlic, and 2 teaspoons of lime juice to create a spice marinade.
Add the peeled and deveined shrimp to the marinade and toss until evenly coated.
Let the shrimp marinate for 10 minutes at room temperature—this allows the seasonings to penetrate the shrimp while keeping them tender.
Step 4: Sear the Shrimp Quickly
- 1 1/2 tbsp olive oil
- marinated shrimp from Step 3
Heat 1 1/2 tablespoons of olive oil in a large skillet or on a grill over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, add the marinated shrimp from Step 3 in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
I always cook shrimp quickly over high heat to keep them tender and juicy—overcooking makes them rubbery.
Transfer cooked shrimp to a plate and keep warm.
Step 5: Heat Tortillas and Prep Toppings
- 8 corn tortillas
- 2 avocados
- 1 cup red cabbage
While the shrimp finishes cooking, warm the corn tortillas on a dry griddle or cast iron skillet over medium heat for about 30 seconds per side until they’re pliable and warm.
This prevents them from cracking when filled.
Arrange the sliced avocados and shredded red cabbage on a serving platter for easy assembly.
Step 6: Assemble and Serve
- warmed tortillas from Step 5
- shredded red cabbage from Step 5
- cooked shrimp from Step 4
- corn salsa from Step 2
- sliced avocados from Step 5
Place a warm tortilla on a plate and layer with a small handful of shredded red cabbage as the base.
Top with 3 cooked shrimp from Step 4, then add a generous spoonful of corn salsa from Step 2, and finish with a few slices of fresh avocado.
Serve immediately with lime wedges on the side for extra brightness.
The combination of tender shrimp, sweet charred corn, and creamy avocado creates a perfectly balanced taco.
Gluten-Free Corn Salsa Shrimp Tacos
Ingredients
Method
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 7-10 minutes, stirring occasionally, until the corn is tender and lightly charred in spots—this brings out natural sweetness and adds depth of flavor. If using fresh corn from the cob, you can grill the ears first over medium-high heat for 15-20 minutes, turning occasionally, then cut off the kernels. Transfer the cooked corn to a large mixing bowl.
- To the cooked corn from Step 1, add the finely diced red onion, seeded and minced jalapeños, diced tomatoes, chopped cilantro, lime zest, 3 tablespoons of lime juice, 1 1/4 teaspoons of salt, and honey. Toss everything together gently and taste for seasoning, adjusting lime juice or salt as needed. I like to let this salsa sit for a few minutes before serving so the flavors can meld together. Set aside at room temperature.
- In a small bowl, whisk together the chili powder, cumin, smoked paprika, 1/4 teaspoon of salt, freshly minced garlic, and 2 teaspoons of lime juice to create a spice marinade. Add the peeled and deveined shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for 10 minutes at room temperature—this allows the seasonings to penetrate the shrimp while keeping them tender.
- Heat 1 1/2 tablespoons of olive oil in a large skillet or on a grill over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the marinated shrimp from Step 3 in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. I always cook shrimp quickly over high heat to keep them tender and juicy—overcooking makes them rubbery. Transfer cooked shrimp to a plate and keep warm.
- While the shrimp finishes cooking, warm the corn tortillas on a dry griddle or cast iron skillet over medium heat for about 30 seconds per side until they're pliable and warm. This prevents them from cracking when filled. Arrange the sliced avocados and shredded red cabbage on a serving platter for easy assembly.
- Place a warm tortilla on a plate and layer with a small handful of shredded red cabbage as the base. Top with 3 cooked shrimp from Step 4, then add a generous spoonful of corn salsa from Step 2, and finish with a few slices of fresh avocado. Serve immediately with lime wedges on the side for extra brightness. The combination of tender shrimp, sweet charred corn, and creamy avocado creates a perfectly balanced taco.