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Spicy Chili-Lime Shrimp Tacos with Charred Corn Salsa

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Bright, smoky, and absolutely packed with a sweet-meets-spicy punch! For this variation, we are trading the white fish for juicy, quick-seared shrimp marinated in chili and fresh lime. Topped with a smoky charred sweet corn salsa and salty cotija cheese, these tacos bring an incredible burst of flavor and texture in under 20 minutes.

Ingredients

Scale
  • The Chili-Lime Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Zest and juice of 1 lime
  • ½ tsp salt
  • The Charred Corn Salsa
  • 1 ½ cups sweet corn kernels (fresh, canned, or thawed frozen)
  • 1 jalapeño, seeded and finely minced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt
  • The Tacos & Toppings
  • 8 small flour or corn tortillas
  • ½ cup cotija cheese, crumbled
  • ½ cup sour cream or Mexican crema (for drizzling)
  • Extra lime wedges (for serving)

Instructions

  1. Marinate the Shrimp: In a medium bowl, toss the peeled shrimp with the olive oil, chili powder, cumin, lime zest, lime juice, and salt. Set aside to marinate briefly while you prep the salsa.
  2. Char the Corn: Heat a large dry skillet over medium-high heat. Add the sweet corn kernels in a single even layer and let them cook undisturbed for 2–3 minutes until the bottoms are dark and charred. Toss and char for another 2 minutes, then remove from heat.
  3. Mix the Salsa: Transfer the hot, charred corn to a mixing bowl. Stir in the minced jalapeño, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Toss well to combine.
  4. Sear the Shrimp: Return the skillet to medium-high heat (add a tiny splash of oil if needed). Add the marinated shrimp in a single layer. Sear for 1 to 2 minutes per side until they are pink, opaque, and have a beautiful spice crust. Remove from heat immediately so they stay juicy.
  5. Warm & Assemble: Warm the tortillas in a dry skillet or microwave. Fill each warm tortilla with a generous scoop of the charred corn salsa and 3 to 4 spicy chili-lime shrimp.
  6. Top & Serve: Sprinkle heavily with crumbled cotija cheese and finish with a smooth drizzle of sour cream or Mexican crema. Serve immediately with extra lime wedges!

Find it online: https://cheerychop.com/spicy-chili-lime-shrimp-tacos/