Mexican Shrimp and Corn Street Tacos
Chambliss Brister altered this recipe from her favorite weeknight cookbook, “Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity” by Cassy Joy Garcia.
2 tablespoons salted butter or avocado oil
3 cups cooked shrimp
1 1/2 cups cooked corn kernels, fresh or frozen
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon coarse sea salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
12 miniature corn tortillas, or 8 regular-size corn tortillas
Kale Slaw (recipe below)
1/4 cup crumbled Cotija cheese
4 lime wedges, for serving
1. Melt butter in a large skillet over medium-high heat. Add shrimp and corn and cook for 2 minutes to warm through.
2. Add lime juice, salt, chili powder, garlic powder and paprika and toss to coat the shrimp and corn. Saute for 3 to 4 minutes, until the shrimp is slightly browned.
3. Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for about 30 seconds per side, until the tortilla is pliable and begins to brown slightly. Remove and keep warm in kitchen towel. Repeat with remaining tortillas.
4. To assemble the tacos, top the warmed tortillas with Kale Slaw and shrimp filling and garnish with Cotija cheese. Serve with lime wedges. Serves 4
Kale Slaw
1 cup sliced kale
chipotle-lime dressing
1. In a small bowl, toss kale with chipotle-lime dressing until it is fully coated.
Chipotle Dressing
1/2 cup mayonnaise
1 tablespoon water
2 teaspoons lime juice
1/8 teaspoon salt, more to taste
1/2 teaspoon chili powder
1 teaspoon smoked paprika
1/8 teaspoon chipotle powder
1. Add all the ingredients to a small bowl and whisk together until smooth. Adjust seasoning to taste. Can be stored in the fridge for up to 3 weeks. Makes 1/2 cup
