If not already done, peel and devein 12 medium shrimp leaving tails off. Pat dry with paper towels. Toss shrimp with 1 tablespoon lime juice (optional) and let sit 5 minutes.

In a shallow bowl combine 1 tablespoon flour, 1 tablespoon cornstarch, 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix to a uniform dry rub.

Toss the shrimp in the dry rub until evenly coated. Shake off any excess. Choose cooking method: crispy (pan-fried) or sautéed (lighter).

Crispy (pan‑fry)

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side until golden and cooked through (internal temp ~120–130°F/49–54°C). Remove to a paper-towel-lined plate.

Sautéed (lighter)

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add shrimp and cook 1–1.5 minutes per side until pink and opaque. Remove from pan. If desired, squeeze a little lime over shrimp.

Chili-Lime Aioli

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 1 teaspoon chili sauce (or Sriracha), 1/2 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon honey, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk until smooth and taste; adjust heat or sweetness as desired. Chill in fridge while finishing tacos or keep at room temperature if serving immediately.

Taco Assembly

Warm 3 tortillas: heat them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 5–7 minutes.

Divide shredded lettuce evenly among the 3 warmed tortillas (about 1/3 cup each).

Top each with equal portions of corn (about 2 tablespoons per taco) and black beans (about 1 tablespoon per taco).

Place 4 cooked shrimp on each tortilla.

Drizzle about 1 tablespoon of the chili-lime aioli over the shrimp on each taco.

Sprinkle crumbled feta (about 2/3 tablespoon per taco) and crushed red tortilla chips (about 2 tablespoons per taco) evenly across the tacos.

Garnish with fresh cilantro leaves if using and serve with lime wedges to squeeze over tacos.

Serve immediately so chips remain crunchy.