Prep: 30 minutes
Marinate: 30 minutes
Bake: 10 monites
Oven: 350 degrees
1 lb. fresh or frozen medium shrimp
2 tbspn. canola oil or vegetable oil
2 tbspn. tamarind concentrate
6 cloves garlic, minced
1 tbspn. packed brown sugar
1 to 2 tbspn. adobo sauce from canned chipotle chile peppers in adobo sauce
2 tbspn. hot water
12 6 in. corn tortillas
Nonstick cooking spray
1 C frozen whole kernel corn
2 tbspn. mayonnaise or salad dressing
1 tbspn. lime juice
1/4 tspn. salt
2 C finely shredded cabbage
1/2 C finely chopped redonion (1 medium)
1/2 C snipped fresh parsley
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
In a bowl combine oil, tamarind concentrate, garlic, brown sugar, adobo sauce and a dash of salt.
Add the hot water, whisking until smooth. Chop the shrimp; add to tamarind mixture, tossing the coat. Cover and marinate in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees. Stack tortillas and wrap tightly in foil. Bake about 10 minutes until heated through.
For roasted corn slaw, coat a large skillet with cooking spray; heat over medium-high heat. Add frozen corn all at once to hot skillet and spread in a single layer. Cook, without stirring, for 3 minutes.; stir.
Continue to cook, without stirring, for 3 more minutes or until corn is light golden brown. Transfer to a medium bowl; cool completely. Set skillet aside.
When corn is cool, stir in mayonnaise, lime juice and the 1/4 tspn salt. Add the cabbage, onion and parsley; stir to coat. Set the corn slaw aside.
Return skillet to medium-high heat. Add shrimp to mixture; cook and stir for 3 to 4 minutes or until shrimp are opaque.
To assemble tacos, use slotted spoon to spoon cooked shrimp mixture onto warm tortillas, reserving cooking cooking juices in skillet.
Top tacos with roasted corn slaw.Drizzle with reserved cooking juices. Fold tortillas over filling. Makes 6 (2-taco) servings.
