Mild Achiote Shrimp Tacos with Corn Cream and Cucumber Lime Slaw

Name: Mild Achiote Shrimp Tacos with Corn Cream and Cucumber Lime Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb medium shrimp, peeled and deveined; 3 tbsp achiote paste; 1/4 cup orange juice; 3 tbsp lime juice; 4 cloves minced garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 2 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups cucumber; 1/2 cup red onion; 1/2 cup fresh cilantro; 1 2/3 cups corn kernels; 1/2 cup sour cream; 2 tbsp mayonnaise; 1 tbsp jalapeño pepper; 12 tortillas corn tortillas; 1/3 cup crumbled cotija cheese; 1 tbsp butter

Original Mexican-style tacos featuring shrimp marinated in mild achiote, quickly seared and served on corn tortillas with silky corn cream, fresh cucumber lime slaw, and a touch of cilantro. They balance smoky, sweet, and citrusy notes in a vibrant homemade dish.

25 minPrep

20 minCook

45 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g medium shrimp, peeled and deveined (without cola, descongelado si es congelado)
45 g achiote paste (for the marinada)
60 ml orange juice (fresh)
45 ml lime juice (divided entre marinada and ensalada)
12 g minced garlic (divided)
2 g ground cumin (for the marinada)
1 g dried oregano (for the marinada)
30 ml olive oil (divided)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground, divided)
200 g cucumber (in strips finas or medias lunas delgadas)
80 g red onion (en slices finas)
20 g fresh cilantro (chopped, divided)
250 g corn kernels (fresh or descongelados)
120 g sour cream (for the cream of elote)
30 g mayonnaise (for the cream of elote)
15 g jalapeño pepper (without semillas and chopped finely)
12 pieces corn tortillas (of tamaño taco)
40 g crumbled cotija cheese (for terminar)
14 g butter (for dorar the elote)

Nutrition facts

per serving

455 kcal

Calories

27 g

Protein

30 g

Carbs

24 g

Fat

4 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsShellfish

Instructions

1
1. In a medium bowl, mix the achiote paste, orange juice, 1 tablespoon of the lime juice, half of the minced garlic, ground cumin, dried oregano, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
2
2. Add the cleaned shrimp to the marinade and toss well to coat completely. Refrigerate for 15 minutes so the shrimp can absorb the flavors while you prepare the other components.
3
3. For the slaw, combine the cucumber, red onion, half of the chopped cilantro, the remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and a pinch of black pepper in another bowl. Toss and let it rest for 10 minutes.
4
4. Heat a skillet over medium-high heat. Add the butter and, once melted, add the corn kernels and the remaining minced garlic. Cook for 4 to 5 minutes, stirring, until the corn looks glossy and has some golden spots.
5
5. Reserve 3 tablespoons of the browned corn for garnish. Place the remaining corn in a blender or food processor with the sour cream, mayonnaise, jalapeño, 2 tablespoons water, 1/4 teaspoon salt, and a pinch of black pepper. Blend until thick and smooth.
6
6. Wipe out the skillet or use another large skillet and heat it over medium-high heat. Add the remaining 1 tablespoon olive oil and cook the marinated shrimp for 2 to 3 minutes per side, until cooked through, firm, and lightly caramelized. If you prefer to bake them, place them on a tray and bake at 425°F/220°C for 6 to 8 minutes.
7
7. Warm the corn tortillas on a comal or hot skillet for 20 to 30 seconds per side until flexible and lightly toasted. Keep them wrapped in a clean towel to stay warm.
8
8. To assemble, spread about 1 tablespoon of corn cream on each tortilla. Top with shrimp, some cucumber slaw, a few kernels of the reserved corn, the remaining cilantro, and crumbled cotija cheese.
9
9. Serve the tacos immediately while the shrimp are still hot and the slaw remains fresh and crisp.

Chef tips

If you want a lighter texture for the corn cream, add 1 or 2 extra tablespoons of water while blending. Do not marinate the shrimp for much longer than 20 minutes because the citrus can affect its texture.

Substitutions

You can substitute the cotija with crumbled queso fresco. Sour cream can be replaced with thick plain yogurt, although the flavor will be slightly different. For less heat, omit the jalapeño. The shrimp can be replaced with strips of firm fish fillet, adjusting the cooking time.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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