Garlicky Paprika Shrimp and Avocado Salsa Tacos – La Tourangelle

Ingredients

• 12 medium wild shrimp, rinsed, peeled, deveined, and patted dry
• 2 cloves garlic, finely grated on a microplane
• 2 Tbsp Avocado Oil, plus more for sauteing
• 1/4 tsp sweet paprika
• 1/4 tsp smoked paprika
• Pinch kosher salt
• 2 avocados, cut into small dice
• 1/3 cup fresh cilantro, chopped
• Juice from 2 limes, plus 1 lime cut into wedges for garnish
• 1 Tbsp La Tourangelle Avocado Oil
• 1/8 tsp ancho chili or chipotle powder
• 1/8 tsp cumin, toasted and ground in a mortar and pestle
• Flake salt to taste
• 2 jalapeños, thinly sliced on a mandoline
• White vinegar to submerge, about 3 Tbsp
• 1 ear fresh sweet corn, kernels cut from cob
• 3 radishes, sliced thinly on a mandoline
• 4 flour or corn tortillas