How to Make Spicy Shrimp Tacos with Creamy Corn Salad

Prepare the Shrimp

• Thaw the shrimp in the refrigerator overnight. Peel and devein them. Remove the tails and pat dry with a paper towel. Add the shrimp to a mixing bowl and toss them with the blackening spice. (dried oregano, garlic powder, onion powder, paprika, cayenne, kosher salt and cracked black pepper)

  Heat avocado oil in a nonstick skillet over medium high heat. Add the seasoned shrimp and cook for 1-2 minutes per side. Remove the shrimp from the heat once cooked through.

Make the Salad

• Grill the corn on the cob and carefully remove the kernels. Option to use canned corn instead but be sure to drain it well and pat it dry.

  In a mixing bowl, combine the charred corn kernels, finely diced jalapeno, mayonnaise, light sour cream, lime juice and kosher salt. Mix until well combined.

  Carefully heat the tortillas over the stovetop and assemble the tacos. Add the crispy shrimp, followed by creamy corn salad, fresh cilantro and some fresh squeezed lime juice.