Street Corn-Style Fried Shrimp Tacos

Directions Print

1. Heat up the boil-in-a-bag street corn mixture in a large pot with water. In a separate pan, sauté the roasted corn and once everything is hot, mix together and reserve hot.
2. Slice the radish very thin and pick cilantro leaves. Set aside for plating. Grate the cotija cheese very fine and set aside.
3. Fry shrimp for 3-5 minutes at 350°F. Once done, reserve hot.
4. While shrimp is frying, heat up the tortillas on flat top or griddle.
5. To plate, add about 2 ounces of the street corn mixture on the bottom of the tortilla, top with 3 fried shrimp and garnish with Mexican crèma, radish, cilantro, and the cotija cheese. Squeeze fresh lime juice on top and enjoy.