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Shrimp Elote Tacos

Shrimp elote tacos with charred, smoky shrimp and a creamy cotija-lime sauce. Corn kernels get lightly blackened for street-food flavor before piling into warm tortillas.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and seasoning
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 3 clove garlic minced
  • 1 tsp cumin
  • 0.5 salt to taste
  • 0.5 pepper to taste
Elote corn
  • 2 cup corn kernels
Cotija-lime sauce
  • 0.5 cup mayonnaise
  • 0.25 cup cotija cheese crumbled
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp lime juice
Tacos
  • 8 count corn tortillas
  • 1 Fresh cilantro and lime for serving cilantro and lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the elote sauce
  1. Combine mayonnaise, cotija cheese, Parmesan cheese, and lime juice in a small bowl until smooth and creamy.
  2. Set the sauce aside so the flavors meld while you cook the shrimp and corn.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then add minced garlic and cook for 15-30 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, with browned edges.
Char the corn
  1. Heat a separate skillet over medium-high heat, then char corn kernels for 3-4 minutes until lightly blackened and fragrant, stirring occasionally.
Assemble the tacos
  1. Warm corn tortillas on a griddle until pliable and lightly toasted, about 15-30 seconds per side, with flexible edges.
  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

For extra char, cook the shrimp in a single layer and avoid overcrowding the skillet. Store assembled tacos in the fridge up to 1 day, but keep sauce, shrimp, and tortillas separate for best texture. Freezing is not recommended for the sauce, but you can freeze cooked shrimp up to 2 months and reheat gently. For a lighter option, swap mayonnaise for Greek yogurt to thin the sauce while keeping the tangy cotija flavor.