Lionel Ritchie once famously told us "karamu, fiesta, forever," and while we only know what two of those words mean, we assume "karamu" is something stupendously awesome, off the chain good, a party that never ever ends. These tacos are full of that "karamu" quality, a fiesta in the mouth that you'll wish lasted forever. Shrimp, red bell pepper, slaw, corn… with some crispy jalapeños on top, this meal'll have you dancing on the ceiling. Whoops, wrong Lionel Ritchie song.
Peel husk off corn, rinse, and carefully remove kernels from cob.
Halve lime. Juice one half and cut other half into quarters.
Stem, seed, and slice green bell pepper into ¼" strips.
Peel and halve shallot. Slice halves into thin strips.
Pat shrimp dry, and season both sides with Cajun seasoning.
Make the Slaw
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.
Remove from burner.
Place cooked corn in a mixing bowl and combine with slaw mix, sour cream, 1 Tbsp. lime juice, and ¼ tsp. salt. Set aside.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook corn to medium heat. Add 1 tsp. olive oil and shrimp to hot pan.
Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 60-90 seconds per side.
Remove from burner. Transfer shrimp to plate.
Reserve pan, no need to wipe clean.
Cook the Pepper
Return pan used to cook shrimp to medium-high heat.
Add 1 tsp. olive oil, green bell pepper, and shallot to hot pan. Stir often until tender, 4-6 minutes.
Season with ¼ tsp. salt.
Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds. Remove from burner.
Assemble the Tacos
Stack tortillas on a microwave-safe plate, cover with a moist paper towel, and heat in microwave until warm, 30 seconds.
Alternately, wrap tortillas in foil and heat in a 375 degree oven until warm, 4-5 minutes.
Plate as pictured on front of card, filling tortillas with shrimp, slaw mix, and crispy jalapeños. (Taste jalapeños before adding them to tacos; they are spicy!) Squeeze lime wedges over tacos. Bon appétit!