Zest and halve lime. Cut one half into wedges and juice the other half.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

In a mixing bowl, combine sour cream, 1 tsp. lime zest, 1 Tbsp. lime juice, and a pinch of pepper. Set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add poblanos (use less if spice-averse) to hot pan and stir occasionally, 3 minutes.

Add corn and a pinch of salt and stir occasionally until poblanos are tender, 5-6 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Line a plate with a paper towel.

Pat shrimp dry. In another mixing bowl, combine shrimp and cornmeal and toss until coated.

Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add shrimp to hot pan and cook until crispy and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate and season with taco seasoning and a pinch of salt.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Plate dish as pictured on front of card, filling tortillas with vegetables, crema, crispy jalapeños (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!