Achiote Shrimp Tacos & Elote

Achiote shrimp tacos, corn tortillas, red cabbage slaw, cilantro & lime dressing, corn on the cob with elote

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545 cal

20 min

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Recipe Ingredients

  • (a) corn on the cob
  • (b) red cabbage, carrot, red onion
  • (c) cilantro lime dressing
  • (d) black bean crema
  • (e) elote sauce
  • (f) marinated sweet potato, poblano peppers, spanish yellow onion, marinated shrimp
  • (g) corn tortilla

Equipment Needed

  • baking tray with foil
  • mixing bowls
  • skillet or saute pan
  • tongs
  • scissors
  • small saucepot
  • wooden spoon
  • seasoning plate

Recipe Directions

  1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Place the ears of corn (a) on a baking tray lined with foil. Drizzle 1 tsp of oil over the corn and toss to coat. Season with a pinch of salt and pepper and place the baking tray into your 425 degree oven for 12 minutes.
  3. After the corn has been in the oven for 7 minutes, add the red cabbage, carrot and red onion (b) to a mixing bowl. Add the cilantro lime dressing (c) and use tongs to toss. Place into a serving bowl and set aside. Rinse out the mixing bowl.
  4. Pour the black bean crema (d) into a small saucepot and place over low heat, stirring occasionally while you finish the other taco components. You may need to add a little water to the crema so it does not get too thick.
  5. When the corn has baked for 12 minutes, use tongs to rotate it 180 degrees. Turn the oven to ‘broil’ setting and broil for 1 minute, then turn the corn 180 degrees again and broil for another minute. (Because every broiler is different, we recommend continuing to frequently check and rotate the corn until it is golden brown).
  6. When the corn is golden brown, remove it from the oven and place the whole cob into a mixing bowl. Pour the elote sauce (e) over the corn and use tongs to coat the corn evenly with the sauce.
  7. Heat a skillet or saute pan over medium-high heat for 2 minutes. Place the shrimp, peppers and onion (f) on a seasoning plate. Season both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the shrimp to the pan and cook for 90 seconds, then flip the shrimp over and cook the other side for 60 seconds (or until the shrimp is opaque). Remove the shrimp, peppers and onion from the pan and add to a serving bowl.
  8. Wrap the tortillas (g) in a dish towel or paper towel and heat in your microwave for 30-60 seconds. Pour the black bean crema into a serving bowl.
  9. We recommend building a taco by spreading the black bean crema on a tortilla, adding the slaw and then the shrimp. Serve the elote on the side.
Madison & Rayne Did You Know?

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