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Mexican Street Corn Shrimp Tacos

Mexican Street Corn Shrimp Tacos

Recipe by Jason Black - 2021 Great Griddle Off Finalist


  • 1 Cup of Mexican Crema
  • 1/4 Duke's Mayonnaise
  • 3  Limes
  • 1/2 Tbsp garlic powder
  • 2  Lbs of shrimp
  • 1 Can of chipotle peppers in adobo sauce
  • Bag of tricolor slaw mix
  • 2  Packs of frozen corn
  • 2  Limes
  • 2  Avocados Corn tortillas
  • Olive oil Cotija cheese
  • Blackstone Taco and Fajita Seasoning
  • Blackstone Tequila Lime Seasoning


  1. Preheat the  Blackstone Griddle  to medium-high on all zones.
  2. Combine the Mexican crema, mayo, juice of one lime, garlic powder, and Blackstone Tequila Lime Seasoning  to  taste.
  3. In a bowl, add the shrimp with olive oil, the adobo sauce from the chipotle peppers, Blackstone Taco and Fajita Seasoning, and  Blackstone Tequila Lime Seasoning until all the shrimp are well coated.
  4. Apply some olive oil to all zones of the griddle and place the shrimp and frozen corn down.
  5. Season the frozen corn with  Blackstone Tequila Lime Seasoning, and once it has finished cooking add the juice of 1/2 a lime.
  6. After the shrimp has thoroughly cooked, place corn tortillas on the griddle and cook until warm on each side.
  7. To assemble, place a corn tortilla down, add tricolor slaw mix, roasted corn, shrimp, then sprinkle with cotija cheese and the tequila lime crema.
  8. Once all tacos have been assembled and plated, post dust with  Blackstone Tequila Lime Seasoning  and enjoy

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