Go Back
+ servings
Print Recipe
4.47 from 13 votes

Seafood Tacos with Lime-Green Chile Sauce + Grilled Corn Slaw.

They are so good they should just be eaten, enjoyed and THEN talked about. Yup, these are those tacos. The tacos that leave you saying YUM, which in my opinion all tacos should do.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 352kcal



  • 1 cup mixed red and green cabbage shredded
  • 2 ears grilled corn kernels removed
  • 1 ripe peach nectarine or apple, sliced into think strips
  • 1 jalapeno seeded + chopped
  • 2 tablespoons white balsamic vinegar
  • juice of 1 lime
  • ¼ cup fresh basil chopped
  • ¼ cup fresh cilantro chopped
  • salt and pepper to taste


  • 1 pound fresh seafood (I used a mix of lobster tails scallops and shrimp), shells removed and meat diced
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt + pepper
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 ounce can Old El Paso Diced Green Chilies 4
  • ½ cup Old El Paso Green Enchilada Sauce
  • ½ cup heavy cream or whole milk
  • 1/4 teaspoon cayenne pepper
  • juice + zest of 1 lime
  • 1 ounce box Old El Paso Crunchy Taco Shells warmed, 6.89


  • To make the slaw, combine the cabbage, corn, peach, jalapeno, white balsamic vinegar, lime juice, basil and cilantro in a large bowl. Toss well to combine. Taste and season with salt and pepper. Cover and let sit in the fridge for at least 15 minutes or up to overnight.
  • To make the tacos, heat a large skillet over medium heat. Once hot, add the seafood, olive oil, smoked paprika, salt and pepper. Toss well to coat. Cook until the seafood turns white/pink and is cooked through, about 5-8 minutes. Once the seafood is cooked. Remove it from the skillet and place on a plate.
  • To the skillet, add the butter and allow to melt. Wisk the flour into the butter until a smooth paste forms and then cook 30 seconds. Add the diced green chilies and cook another 30 seconds. Slowly whisk in the green enchilada sauce and cream until combined. Season with cayenne, salt and pepper. Bring the sauce to a boil, once boiling, reduce the heat and simmer until the sauce has thickened and is creamy, about 5 minutes.
  • Slide the cooked seafood and lime juice + zest into the cream sauce and warm throughout.
  • To serve, divide the seafood among warmed taco shells. Drizzle with a little of the cream sauce left in the pan and then top with slaw. Eat immediately.


* If your family does not like seafood, ground chicken or beef will work in place of the seafood. * For an even spicier taco, try adding 1-2 teaspoons of Old El Paso Spicy Taco Seasoning to the cream sauce.


Calories: 352kcal | Carbohydrates: 13g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 483mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 15.8mg | Calcium: 47mg | Iron: 0.7mg