Shrimp and Roasted Corn Tacos with Spicy Crema

Shrimp and Roasted Corn Tacos with Spicy Crema ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 1 tbsp lime juice
• 1 tbsp olive oil
• 12 small corn tortillas
• 2 cups corn (fresh or frozen)
• 0.5 medium red bell pepper
• 0.25 medium red onion
• 0.25 cup cilantro
• 1 tbsp lime juice
• 0.5 cup sour cream or Greek yogurt
• 1 tbsp adobo sauce from chipotle peppers
• 1 tsp lime juice
• to taste salt

How to make Shrimp and Roasted Corn Tacos with Spicy Crema

1. Preheat your oven to 400°F (200°C). If using frozen corn, do not thaw.
2. **For the Roasted Corn Salsa:** Spread the 2 cups of corn kernels on a baking sheet. Roast for 15-20 minutes, stirring once, until the corn is lightly charred. While the corn roasts, finely dice the 1/2 red bell pepper and 1/4 red onion. Roughly chop the 1/4 cup of fresh cilantro.
3. In a medium bowl, combine the roasted corn, diced red bell pepper, diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Season with a pinch of salt and set aside.
4. **For the Spicy Crema:** In a small bowl, whisk together the 1/2 cup of sour cream (or Greek yogurt), 1 tablespoon of adobo sauce from chipotle peppers, and 1 teaspoon of lime juice until smooth. Season with a small pinch of salt and set aside.
5. **For the Shrimp:** Pat the 1 pound of shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1 tablespoon of lime juice until evenly coated.
6. Heat a large skillet or cast iron pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink, opaque, and cooked through. Be careful not to overcook.
7. Warm the 12 corn tortillas: you can heat them individually in a dry skillet over medium heat for 20-30 seconds per side, wrap them in a damp paper towel and microwave for 30 seconds, or wrap them in foil and warm in the oven for 10 minutes.
8. To assemble the tacos, place a few cooked shrimp into each warmed tortilla. Top generously with the roasted corn salsa and a drizzle of the spicy crema.
9. Serve immediately with extra lime wedges if desired.

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