Prepare grill: Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling. While grill is heating up, make the slaw.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)

Make the slaw: Add all slaw ingredients to a medium bowl and toss to combine. Taste and season with more salt if desired. If you prefer your slaw a little more dressed, add in more mayo and/or sour cream. Refrigerate until ready to use.

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. Transfer to a large plate or baking sheet and set aside to cool for 5 minutes.

Slice corn: When cool enough to handle, slice corn kernels off the cob and into a bowl. Set aside.

Season shrimp: In a medium bowl, combine all the ingredients for the shrimp. Toss together until evenly coated.

Skewer: Thread the shrimp onto 4-6 metal skewers. (If using wooden skewers, be sure to soak them in water for 15 minutes before threading shrimp to help prevent the skewers from burning on the grill.)

Grill: Grill the shrimp for 4-5 minutes, turning halfway through cooking, or until the shrimp are firm to the touch and opaque at the center.

Assemble tacos: Remove the shrimp from the skewers and serve in warm corn tortillas with slaw, grilled corn, cotija cheese and a spritz of fresh lime.