How do I prepare Sweet Corn And Shrimp Tacos?
Here's a recipe for Sweet Corn And Shrimp Tacos:

Ingredients:

Sweet Corn Slaw

• 1 cup corn kernel, canned or frozen
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, plus more for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 2 limes, zested
• 2 limes, juiced
• 2 tablespoons mayonnaise
• 2 tablespoons crema
• 1/4 cup cotija cheese, plus more for garnish

Shrimp Tacos

• 1 1/2 cups red cabbage, finely shredded
• 2 limes, divided, juiced
• 1 1/2 teaspoons kosher salt, divided
• 1 lb large shrimp, peeled and deveined, tails removed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried mexican oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 limes, zested
• 3 1/2 tablespoons olive oil, divided
• 8 corn tortillas, 8 in (20 cm)

Instructions:

1. Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
2. Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and 1/2 teaspoon salt. Toss until well combined and set aside.
3. In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
4. Heat the remaining 11/2 tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.
5. In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
6. Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.

Enjoy your Sweet Corn And Shrimp Tacos!