Creamy Elote Shrimp Taco

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a saucepot. Add 1/2 cup of water (for each serving you are making). Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. Heat another saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom. Add the vegetables (b) to the pot. Season with a pinch of salt and pepper. Saute for 3-4 minutes, stirring occasionally. Then turn the heat down to low and add the cheese (c) to the vegetables to make the elote sauce. Stir to mix the cheese with the vegetables. Keep the heat on very low and stir occasionally, making sure the cheese is slowly melting but not burning.
4. While the elote sauce is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the shrimp (d) to the pan and cook for 90 seconds, then flip the shrimp over and cook the other side for 60 seconds (or until the shrimp is opaque). When the shrimp is cooked to your liking, spoon into a serving bowl.
5. Carefully wipe out the pan you were using for the shrimp. Put back over medium heat. Place the flour tortillas (e) on a plate. Brush each tortilla on both sides with oil and warm in the pan for 20 seconds on each side.
6. At this point, your rice should be ready. Place the cilantro (f) on a cutting board and finely chop. Add the cilantro to the rice and gently stir to mix it in.
7. We recommend building a taco by placing a few shrimp on a tortilla, adding a scoop of rice, and spooning elote sauce on top. Garnish with pickled jalapeno (g).