Shrimp Tacos (3) Recipe

Marinate Shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tablespoon olive oil and 1 tablespoon fresh lime juice. Toss shrimp to coat.

Sprinkle blackening seasoning evenly over shrimp (about 2 tbs total). Toss to coat each shrimp thoroughly.

Let shrimp sit 10 minutes while you prepare other components (do not exceed 30 minutes or the salt will draw moisture).

Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add a light coating of oil or spray. Add shrimp in a single layer and cook 1.5–2 minutes per side until blackened and just opaque (internal temp ~120–125°F). Remove and keep warm.

If using fresh corn: char corn over a gas flame, grill, or hot skillet until lightly blackened (5–7 minutes), then cut kernels from cob. If using frozen, thaw and sauté in a hot skillet 3–4 minutes until slightly browned.

In a bowl combine 2 tbs mayonnaise, 2 tbs sour cream, 1 tbs lime juice, 1/2 tsp chili powder, 1/2 tsp salt and 2 tbs chopped cilantro. Add corn and toss to coat. Taste and adjust seasoning.

Place 1/2 cup thinly sliced red onion in a jar. In a small saucepan bring 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt to a simmer just until sugar dissolves. Pour hot brine over onions, press down, cool to room temperature, then refrigerate at least 15 minutes (best 30–60 minutes).

In a blender or bowl mash 1/2 cup ripe avocado with 3 tbs Greek yogurt, 1 tbs lime juice, 1/2 tsp wasabi paste and 1/4 tsp salt. Add 1 tsp water as needed to reach a smooth, drizzle-able consistency. Taste and add more wasabi if you want more heat.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side (brush lightly with 1 tsp vegetable oil first if you want crisp edges) or wrap in foil and heat in a 300°F oven 8–10 minutes.

To assemble: place 2 warmed tortillas on a plate. Spread about 1 tbs wasabi avocado crème across each tortilla. Divide street corn salad evenly among tortillas (about 2–3 tbs each). Top with 3 blackened shrimp per taco (12 shrimp total for 4 tacos; this recipe yields three assembled tacos—adjust shrimp to 4 per taco if making 3 tacos).

Add 1–2 tbs pickled red onions to each taco, sprinkle about 1–2 tbs crumbled cotija per taco, and garnish with chopped cilantro and a squeeze of lime wedge.

Serve immediately while shrimp and tortillas are warm. Offer extra lime wedges and remaining wasabi crème on the side.