Crispy Shrimp Tacos with Chipotle's Corn Salsa + Avocado Crema

The sis and I made this for dinner last week and it was AMAZING. It was really easy and quick to make and SO delicious!! We made the Chipotle corn salsa, and the avocado crema separately, and decided to mix them into one delicious creamy salsa to top the shrimp. 
Taste: The salsa tasted exactly like Chipotle, and the avacado crema added a nice creaminess. 
Texture: The shrimp was crispy and perfect against the crunchiness of the corn and onions in the salsa.
Would I make this again?: Yes! YUM. 

Crispy Shrimp Tacos
Found: My BFF Madeleine at What a Big To Do (adapted from How Sweet It Is)

1/2 pound raw, deveined shrimp (tails removed)
1 tbsp olive oil
2 tbsp flour
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
4 corn or flour tortillas

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.

Chipotle Corn Salsa / Avocado Crema

Adapted From: Food Network Magazine Almost-Famous Chipotle Corn Salsa

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1 avocado, pitted
1-2 Tbs plain yogurt
1 Tbs sour cream
juice of 1/2 lime
hot sauce to taste
salt and pepper to taste

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Use a fork to mash the avocado in a medium bowl. Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce. Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.