Shrimp and Corn Street Tacos




Shrimp and Corn Street Tacos
Ingredients
Shrimp and Corn Mixture
- 2 Ears of Corn
- 1 lb Large Shrimp
- 1/4 cup Corona Extra (or other light beer)
- 1 tbsp Olive Oil
- 2 tbsp mayonnaise
- 1/2 tsp Garlic Salt
- 1 tsp Onion Powder
- 2 Limes Squeeze half a lime, wedge the rest
Serving Ingredients
- Chili Powder
- Fresh Cilantro leaves chopped
- Street Sized Corn or flour tortillas
- Monterey Jack Cheese
Instructions
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Thaw shrimp in a saltwater bath for 5 minutes. Remove tails after thawing and before cooking. Cut corn kernels off of the ears.
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Heat a cast iron skillet over High heat. Add olive oil and corn. While watching out for popping kernels, cook corn untilled charred, or about 5 minutes.
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Push the corn to the side of the skillet and the shrimp in to cook. Sear the shrimp for 3 minutes, flip and sear the other side for 2 minutes.
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Pour in the light beer and give the mixture a good stir. Transfer mix to a large bowl. Combine the rest of the ingredients and mix well. Set aside the remaining lime wedged for serving.
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Build your tacos adding the shrimp and corn mixture first. Add a layer of cheese, cilantro, and sprinkle on the chili powder. Lastly, give each taco a fresh squeeze of lime juice just before enjoying them.

