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1. Toss the green cabbage, radishes, white onion, cilantro, the juice of 1 lime, 0.5 teaspoon of the salt and the Mexican crema in a bowl. Set aside to soften slightly while you cook.
2 cups Green cabbage, finely shredded,
3 pieces Radishes, thinly sliced,
1 pieces Limes,
0.2 cup Fresh cilantro, chopped,
0.2 pieces White onion, finely diced,
2 tbsp Mexican crema,
0.5 tsp Salt
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2. Pat the shrimp dry and toss with the ground cumin, smoked paprika, Mexican oregano, minced garlic and the remaining salt. Cut the second lime into wedges for serving.
340 g Large shrimp, peeled and deveined,
1 pieces Limes,
2 clove Garlic,
0.5 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Mexican oregano, dried,
0.5 tsp Salt
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3. Heat a large skillet over high heat until very hot. Add half the olive oil and the sweet corn kernels. Cook without stirring for 2 minutes, then stir and cook 2 more minutes until charred in spots. Stir in the jalapeño for the last 30 seconds, then transfer to a bowl.
1 cup Sweet corn kernels (fresh or frozen, thawed),
1 pieces Jalapeño, seeded and minced,
1 tbsp Olive oil
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4. Return the skillet to high heat and add the remaining olive oil. Sear the shrimp in a single layer for 1.5 to 2 minutes per side until pink, curled and lightly browned. Return the corn to the pan, toss for 15 seconds, and remove from the heat.
340 g Large shrimp, peeled and deveined,
1 tbsp Olive oil
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5. Warm the corn tortillas in a dry pan or directly over a gas flame for 20 to 30 seconds per side until pliable and lightly charred. Stack them two per taco if desired.
8 pieces Small corn tortillas
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6. Fill each tortilla with the shrimp and corn mixture, top with a generous pile of lime slaw and avocado slices, and serve right away with lime wedges for squeezing.
1 pieces Avocado, sliced
By abbydreed13
