Shrimp Corn Crisp Tacos

Crisp tortillas filled with smoky shrimp, charred corn and lime. Dry shrimp before seasoning so they sear instead of steaming.

Why you’ll love this recipe

• Crisp tortillas filled with smoky shrimp, charred corn and lime.
• Dry shrimp before seasoning so they sear instead of steaming.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz shrimp, peeled
• 4 flour tortillas, small
• 1 cup corn
• 1 lime, juiced
• 1/2 tsp chili powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Toast tortillas in a dry skillet 30 seconds per side and wrap in a clean towel.

2. 02

   Heat half the oil in the skillet and brown corn 4–5 minutes

   Heat half the oil in the skillet and brown corn 4–5 minutes. Transfer to a bowl.

3. 03

   Toss shrimp with chili powder

   Toss shrimp with chili powder. Add remaining oil and cook shrimp 2–3 minutes per side to 145°F.

4. 04

   Bring it together

   Fill tortillas with corn and shrimp, then squeeze over lime juice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry shrimp before seasoning so they sear instead of steaming.

Make it your own

Use diced cod instead of shrimp and cook to 145°F.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.