I love shrimp tacos! These Triple corn spicy shrimp tacos are no exception! They are popping with warm corn flavors and of course the magic slightly sweet and spicy shrimp! They are super yummy!
I have a few different shrimp taco recipes on here because it always sounds like a good idea to me! Check out my semi-homemade coconut shrimp tacos here. Shrimp is also so easy to make and takes minutes to get a great meal on the table! Perfect for a busy taco Tuesday or party weekend meal!
These triple corn spicy shrimp tacos are not uncomfortably spicy, if you want that then add some spicy hot sauce to amp up the heat! I like a little heat but still want to be able to taste all the flavors going on. These are a comfortable heat that brings all the flavors to life!
What you need
Serves 6 people
12 corn tortillas – warmed
1 pound large shrimp (peeled and divined, ~ 33 shrimp in a pound – giving each person ~5.5 shrimp each)
2 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cabbage
1 cup peach and mango salsa or any sweet salsa
guacamole
sour cream
1 cup yellow corn
blue corn chips – crushed. Any variety of corn chip works too.
Instructions
- Warm tortillas up so they are soft.
- Remove tails from shrimp.
- Add shrimp to a bowl and add olive oil, sprinkle with chili powder, cayenne pepper, garlic powder and salt.
- Saute Shrimp on medium high heat until they turn pink, don’t over cook them, they will continue cooking once removed from heat!
- Combine guacamole with sour cream to make a cream sauce.
- Add shrimp, shredded cabbage, mango salsa, avocado cream sauce, corn and crushed corn chips to tacos and enjoy!
Triple Corn Spicy Shrimp Tacos
Ingredients
- 12 corn tortillas - warmed
- 1 pound large shrimp (peeled and divined ~ 33 shrimp in a- giving each person ~5.5 shrimp each)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 2 cups shredded cabbage
- 1 cup peach and mango salsa or any sweet salsa
- guacamole
- Sour cream
- 1 cup yellow corn
- blue corn chips - crushed. Any variety of corn chip works too.
Instructions
- Warm tortillas up so they are soft.
- Remove tails from shrimp.
- Add shrimp to a bowl and add olive oil, sprinkle with chili powder, cayenne pepper, garlic powder and salt.
- Saute Shrimp on medium high heat until they turn pink, don't over cook them, they will continue cooking once removed from heat!
- Combine guacamole with sour cream to make a cream sauce.
- Add shrimp, shredded cabbage, mango salsa, avocado cream sauce, corn and crushed corn chips to tacos and enjoy!