These grilled shrimp tacos are seasoned with lime juice, garlic, cumin and a hint of tequila and served in warm corn tortillas with a creamy cabbage slaw, grilled corn and salty cotija cheese.
Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels.