Shrimp Cabbage Tacos with Corn Salsa

• shrimppeeled and deveined13 oz
• whole-wheat tortilla8
• green cabbagethinly sliced8 oz
• frozen cornthawed6 oz
• bell pepperfinely diced3/4
• red onionfinely diced1/8
• fresh cilantrochopped1/4
• lemon juice4 tbsp
• canola oil2 tsp
• paprika1/2 tsp
• red pepper flakes1/4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage and finely dice the bell pepper and red onion. Chop the cilantro. Thaw the corn and drain any excess liquid.
2. 2Pat the shrimp dry, season it with paprika, red pepper flakes, some of the kosher salt, and black pepper. Do not rinse the shrimp. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Stir the cabbage, corn, bell pepper, red onion, cilantro, and lemon juice together in a bowl. Taste and adjust the salt, then set the salsa aside.
4. 4Warm the canola oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pearly and opaque and curled into a C. Remove the skillet from the heat.
5. 5Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side, until flexible and lightly toasted. Fill each tortilla with cabbage salsa and shrimp, then serve immediately.