Something that makes my day. Rob takes a bite of something I’ve cooked and utters the words “this is one of the best things you’ve ever made.” Especially when it’s something I was a little weary about how it would turn out. Don’t be like me, don’t be weary of this recipe. These tacos are just so crazy full of flavor and wonderfully satisfying. The salad part of these tacos was inspired by the Mexican Street Corn Salad recipe from Love & Lemons. There is no shortage of inspiration there. I love visiting that site. I also love tacos with seafood in them. As evidenced here and here.
Mexican Street Corn Shrimp Tacos (makes 3 tacos each for 4 hungry people)2 lbs precooked shrimp, defrosted if necessary and tails removed 6 ears corn, shucked and de-kernaled 2.5 tablespoons olive oil 2 garlic cloves, peeled 1 jalapeno, roasted and chopped 1 cup chopped scallions 4 tablespoons mayonnaise (Kewpie is pretty good) juice from 4-5 limes, plus extra for serving 2/3 cup crumbled cotija (or feta) cheese big handful of cilantro smoked paprika for sprinkling salt sriracha, for serving
In a large saucepan, heat 1.5 tablespoons of the olive oil over medium-high heat. When the pan is very hot, add the corn, the garlic cloves and a bit of salt. Don’t mix for about 30 seconds, or until the kernels begin to brown on one side. Stir and let continue to cook for another minute or two. Turn off the heat and stir in the jalapeno, scallions, mayonnaise, lime juice and a bit more salt. Pour the corn mix into a serving bowl and top with cojita, a sprinkle of smoked paprika and cilantrio.
Return the pan to the stove and heat on medium. Add the last 1/2 tablespoon olive oil to the pan and allow to heat up. Once hot, add the shrimp and toss until heated through. Then take the pan off the heat. Serve the salad and shrimp with tortillas of your choice and additional cheese, paprika, cilantro and Sriracha for topping the tacos.
P.S. If carbs arn’t your jam, you could totally serve this filling out of some lettuce cups.