Popcorn Shrimp Tacos (2) Recipe
charred corn pico, cotija cheese, avocado crema
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Ingredients
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Shrimp
Charred Corn Pico
Avocado Crema
Tacos
Method
Prepare the Shrimp
- 1
Marinate the Shrimp
In a bowl, combine the buttermilk, egg, paprika, garlic powder, onion powder, salt, and pepper. Add the shrimp and let marinate for at least 30 minutes.
- 2
Prepare the Breading
In a separate bowl, mix the all-purpose flour and cornstarch. Set aside.
Fry the Shrimp
- 3
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
- 4
Coat and Fry
Remove the shrimp from the marinade, letting excess drip off. Dredge in the flour mixture, then fry in batches for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Make Charred Corn Pico
- 5
Char the Corn
In a skillet over medium-high heat, add the corn kernels. Cook until they are charred, about 5-7 minutes, stirring occasionally.
- 6
Make Avocado Crema
- 7
Blend the Ingredients
In a blender, combine the avocado, sour cream, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
Assemble the Tacos
- 8
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 9
Fill the Tacos
To each tortilla, add a generous amount of fried shrimp, a spoonful of charred corn pico, a drizzle of avocado crema, and a sprinkle of cotija cheese.
- 10
Serve
Serve the tacos immediately, garnished with extra cilantro if desired.
