Directions: |
Directions: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! |