1. Prepare the Ingredients
-Peel husk off corn, rinse and carefully remove kernels from cob.
-Halve lime. Juice one half and cut other half into quarters.
-Stem, seed, remove ribs, and slice green bell pepper into 1/4" strips.
-Peel and halve shallot. Slice halves into thin strips.
-Pat shrimp dry, and season both sides with a pinch of salt and Cajun seasoning.
2. Make the Slaw
-Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.
-Remove from burner.
-Combine cooked corn, slaw mix, sour cream, 1 Tbsp. lime juice, and 1/4 tsp. salt in a mixing bowl. Set aside.
-Wipe pan clean and reserve
3. Cook the Shrimp
-Return pan used to cook corn to medium heat. Add 2 tsp. olive oil and shrimp to hot pan.
-Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 60-90 seconds per side.
-Remove from burner. Transfer shrimp to plate.
-Reserve pan, no need to wipe clean.
4. Cook the pepper
-Return pan used to cook shrimp to medium-high heat.
-Add 2 tsp. olive oil, green bell pepper, shallot, and 1/4 tsp. salt to hot pan. Stir often until tender, 4-6 minutes.
-Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds.
-Remove from burner
5. Assemble the tacos
-Stack tortillas on a microwave safe plate and cover with a moist paper towel. Microwave until warm, 30 seconds.
-Alternately, wrap tortillas in foil and heat in a 375 degree oven until warm, 4-5 minutes.
-Plate as pictured on front of card, filling tortillas with shrimp, slaw, and crispy jalapeños. (Taste jalopeños before adding; they are spicy!) Squeeze lime wedges over tacos to taste. Bon appétit!