Spicy Shrimp Tacos with Elote Slaw
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quickly marinated shrimp with chili and oregano, served in tortillas over a creamy elote-style corn and cabbage slaw with cotija and jalapeño. Fresh and spicy with Mexican street-food flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons Mazola® Corn Oil
- 1 lime, (zested and juiced)
- 2 cloves garlic, (minced)
- 1 1/2 teaspoons chipotle chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, (plus more to taste)
- 1/8 teaspoon dried Mexican oregano,
- 1 pound shrimp, (peeled and deveined)
- 1 teaspoon Mazola® Corn Oil
- 1 (15-ounce )can yellow corn, (drained and rinsed)
- 1 cup shredded red cabbage, (packed)
- 1 large jalapeño pepper (diced)
- 1/4 cup crumbled cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons chopped cilantro
- 1 tablespoon sour cream
- 1/2 lime, (juiced)
- 1/8 teaspoon chili powder
- kosher salt, (to taste)
- 8-10 small tortillas
- chopped cilantro
- cotija cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1924mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 239mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.