Name: Seared Shrimp & Summer Corn Tacos with Chipotle Mayo and Crunchy Cabbage Slaw
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 3.3 lbs large raw shrimp, peeled and deveined (about 60-70 shrimp, tail-off); 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 6 cups fresh corn kernels (from about 6-8 ears of corn); 30 small corn tortillas (about 4-5 inch diameter), warmed; 2 cups thinly sliced radishes; 5 cups finely shredded green cabbage; 1/2 cup thinly sliced green onions (green tops only); 1/3 cup chopped fresh parsley; 1/2 cup mayonnaise; 2 tbsp adobo sauce from chipotle peppers (use the sauce only, no peppers); 2 tsp lime zest; 6 limes (4 for juicing, 2 cut into wedges for serving); 1 tbsp honey; 1/4 cup apple cider vinegar; 1/4 cup plain Greek yogurt (dairy, cow's milk); 1/2 tsp sugar; Freshly ground black pepper, to taste

Seared Shrimp & Summer Corn Tacos with Chipotle Mayo and Crunchy Cabbage Slaw

miradu

These Seared Shrimp & Summer Corn Tacos are the ultimate poolside feast—juicy, smoky shrimp and sweet, charred corn are quickly cooked on a Blackstone griddle for unbeatable flavor, then piled high on warm corn tortillas with crunchy cabbage slaw and a drizzle of smoky chipotle mayo. Radishes add a peppery snap, while fresh lime brightens every bite. With no cilantro or avocado, this recipe lets the best of California summer shine through, making it perfect for easy entertaining or a hearty, high-protein family dinner. It’s a vibrant, textural taco experience you’ll crave all season.

Ingredients

Instructions

Preheat your Blackstone griddle to medium-high heat.
In a large bowl, toss shrimp with 2 tbsp olive oil, smoked paprika, ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
Spread the shrimp in a single layer on the hot griddle. Sear for 1.5–2 minutes per side, until just cooked through and lightly charred. Transfer to a clean bowl and cover to keep warm.
Add fresh corn kernels to the griddle. Cook, stirring occasionally, for 4–6 minutes until corn is bright, slightly charred, and popping in spots. Season lightly with salt. Add corn to the shrimp and toss to combine with the juice of 2 limes.
For the chipotle mayo: In a mixing bowl, whisk together mayonnaise, adobo sauce, 1 tsp lime zest, the juice of 1 lime, and a pinch of salt until smooth. Set aside.
For the cabbage slaw: In a large bowl, combine shredded cabbage, green onions, parsley, 1/4 cup Greek yogurt, 1/4 cup apple cider vinegar, 1 tbsp honey, 1/2 tsp sugar, remaining 1 tsp lime zest, juice of 1 lime, and a generous pinch of salt and pepper. Toss until well-mixed and crisp. Chill until ready to serve.
Warm the corn tortillas on the griddle for 30 seconds per side, stacking and wrapping in a towel to keep soft.
To assemble: Spread a small spoonful of chipotle mayo on each tortilla. Top with a generous scoop of shrimp and charred corn mixture, then some cabbage slaw, and finish with sliced radishes.
Serve immediately with extra lime wedges for squeezing.