Sweet Corn And Shrimp Tacos

Name: Sweet Corn And Shrimp Tacos
Total time: 30
Yield: 4
Ingredients: 1 cup corn kernel, canned or frozen; 1 jalapeño, seeded and minced; ¼ cup fresh cilantro, plus more for garnish; 1 teaspoon kosher salt; ½ teaspoon paprika; 2 limes, zested; 2 limes, juiced; 2 tablespoons mayonnaise; 2 tablespoons crema; ¼ cup cotija cheese, plus more for garnish; 1 ½ cups red cabbage, finely shredded; 2 limes, divided, juiced; 1 ½ teaspoons kosher salt, divided; 1 lb large shrimp, peeled and deveined, tails removed; 1 teaspoon freshly ground black pepper; 1 teaspoon dried mexican oregano; ½ teaspoon chili powder; ½ teaspoon ground cumin; 2 cloves garlic, minced; 2 limes, zested; 3 ½ tablespoons olive oil, divided; 8 corn tortillas, 8 in (20 cm)

Recipe by Lipton from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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1 cup corn kernel, canned or frozen
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1 jalapeño, seeded and minced
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¼ cup fresh cilantro, plus more for garnish
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1 teaspoon kosher salt
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½ teaspoon paprika
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2 limes, zested
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2 limes, juiced
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2 tablespoons mayonnaise
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2 tablespoons crema
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¼ cup cotija cheese, plus more for garnish
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1 ½ cups red cabbage, finely shredded

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2 limes, divided, juiced
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1 ½ teaspoons kosher salt, divided
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1 lb large shrimp, peeled and deveined, tails removed
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1 teaspoon freshly ground black pepper
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1 teaspoon dried mexican oregano
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½ teaspoon chili powder
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½ teaspoon ground cumin
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2 cloves garlic, minced
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2 limes, zested
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3 ½ tablespoons olive oil, divided
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8 corn tortillas, 8 in (20 cm)

Instructions

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