Mexican Street Corn Shrimp Taco Bar

Ingredients

• 1 1/2 lbs large shrimp, peeled & deveined, about 24 shrimp
• 2 cups corn kernels (fresh or frozen)
• 3/4 cup cotija cheese, crumbled, or feta if unavailable
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 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
• 1/2 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.