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Shrimp Elote Tacos

Shrimp elote tacos with charred shrimp and a creamy cotija elote sauce, topped with lightly blackened corn and fresh cilantro. The quick skillet cooking keeps the shrimp juicy while the corn adds street-food char and texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
Elote (corn) filling & sauce
  • 2 cup corn kernels
  • 0.5 cup mayonnaise
  • 0.25 cup cotija cheese crumbled
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp lime juice
Tacos
  • 8 corn tortillas
  • 0.25 fresh cilantro for serving
  • 0.5 lime for serving

Equipment

  • 1 large skillet
  • 1 separate skillet
  • 1 griddle

Method
 

Make the elote sauce
  1. Combine mayonnaise, cotija cheese, Parmesan cheese, and lime juice in a small bowl until smooth and creamy.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat, then add minced garlic and cook for about 30 seconds until fragrant.
  2. Season shrimp with cumin, salt, and pepper, then add to the skillet and cook for 2-3 minutes per side until pink and cooked through.
Char the corn
  1. Charr corn kernels in a separate skillet over high heat until lightly blackened, about 3-4 minutes.
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle until pliable, about 20-30 seconds per side.
  2. Spread a spoonful of elote sauce on each tortilla, then top with cooked shrimp and charred corn.
  3. Drizzle with additional sauce and garnish with fresh cilantro and a lime wedge before serving.

Notes

Pro tip: pat shrimp dry before seasoning so they sear instead of steaming. Refrigerate leftovers in a covered container up to 2 days; rewarm tortillas on a griddle and warm shrimp gently (don’t boil). Freezing isn’t recommended because the creamy sauce and corn char change texture. For a dairy-reduced swap, use a dairy-free cotija-style crumble or extra Parmesan plus a spoon of olive oil to mimic the tangy topping.