Shrimp Tacos with Mango-Corn Salsa

INGREDIENTS

• For the shrimp:
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili flake
• 1/4 tsp cayenne pepper
• 1 pound jumbo shrimp*, peeled and de-veined
• 1 T oil (something neutral like canola)

• For the corn and mango salsa:
• 1 ear corn, or 3/4 C corn kernels
• 1 jalapeno pepper
• 1 large mango, peeled and diced**
• 1/2 small red onion, diced fine
• 2 scallions, sliced thin
• 1/4 C chopped parsley (or cilantro)
• 1/2 tsp kosher salt
• 1 tsp honey
• 1 tsp oil
• Juice of one lime
• Zest of one lime

Corn tortillas for serving

DIRECTIONS

Combine the salt, sugar, cumin, chili powder, paprika, chili flake, and cayenne. Sprinkle this mixture evenly over the shrimp and toss to combine. Set aside while you make the salsa.

Place your shucked ear of corn directly over a medium flame on your gas burner***. Turn frequently and cook until kernels begin to char, about 2-3 minutes. You’re not looking for all over char, just good color in a few places. Remove from heat, cut kernels off of the cob, and place them in a medium bowl.

Repeat this process with the jalapeno, but make sure to evenly char it all over. Remove from heat, scrape the black char off the skin and dice fine. Leave the seeds in for a spicier salsa, remove them to tame the heat. Add the diced jalapeno to the corn along with the mango, red onion, scallions, parsley, salt, honey, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.

Char your tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.

Heat the oil in a large skillet set over medium-high to high heat, until you start to see small wisps of smoke. Add the shrimp and spread into one even layer. Let cook undisturbed for about one minute, or until they are nicely browned on one side. Flip and sear on the other side for 1-2 minutes or until the meat is just opaque all the way through. Remove from heat.

Assemble tacos with shrimp, corn and mango salsa and extra lime wedges.