Step 1

Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.

Step 2

Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.

Step 3

In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.

Step 4

Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.

Step 5

In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.

Step 6

Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.

Step 7

Enjoy!