Mexican Street Corn Shrimp Taco Bar

Ingredients

• 1.5 lbs Large shrimp, peeled & deveined, about 24 shrimp
• 2 cups Corn kernels (fresh or frozen)
• 0.75 cup Cotija cheese, crumbled, or feta if unavailable
• 0.5 cup Sour cream
• 2 tbsp Fresh lime juice
• 3 cloves Garlic, minced
• 1 tsp Smoked paprika
• 1 tsp Cumin
• 0.25 cup Cilantro, fresh, chopped, divided
• 3 tbsp Olive oil
• to taste Sea salt & black pepper
• 12 count Corn tortillas, warm before serving
• 2 count Avocado, sliced, optional topping
• 2 cups Shredded cabbage, optional topping
• 0.5 cup Jalapeños, sliced, optional, for spice lovers

Instructions

1. 1

   Pat shrimp dry with paper towels. In a small bowl, combine paprika, cumin, salt, and pepper.

2. 2

   Season shrimp evenly with spice mixture. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.