Servings: 4 Yield: 8 tacos Active Time 30 mins Total Time 45 mins
1. In a small bowl whisk together 1/4 cup each sour cream and mayonnaise with 1 Tbs. lime juice, 1/2 tsp. ground cumin, and 1/2 tsp. hot sauce (or to taste). Refrigerate until serving.
2. In a very large skillet heat 1 Tbs. olive oil over medium-high heat. Add the weekend-prepped corn and cook until just tender and brown, about 4 minutes. Add 1-1/2 lb. peeled and deveined large shrimp and 1 sliced garlic clove. Cook until shrimp are opaque, about 4 minutes. Divide the shrimp mixture between eight 6-inch warmed corn tortillas. Top with Chili Lime Sauce and garnish with fresh cilantro sprigs, if desired.
Make Ahead Tip
- Cut the kernels off 2 medium ears fresh sweet corn (1 cup). Refrigerate.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 428, Fat, total (g): 19, chol. (mg): 287, sat. fat (g): 4, carb. (g): 29, Monounsaturated fat (g): 6, Polyunsaturated fat (g): 8, Trans fatty acid (g): , fiber (g): 4, sugar (g): 5, pro. (g): 38, vit. A (IU): 174, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 18, Cobalamin (Vit. B12) (µg): , sodium (mg): 321, Potassium (mg): 586, calcium (mg): 148, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.