
Blackened Shrimp Tacos

INGREDIENTS
2 Tbsp paprika
2 tsp ground cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp dried thyme
2 tsp dry mustard
1 ¼ tsp salt
Black pepper, to taste
1 lb. shrimp, peeled and deveined
1 Tbsp olive oil
1 Tbsp butter
OTHER
2 roma tomatoes, diced
1 ¼ c. roasted corn, cut off the cob
1 – 15oz. can black beans, drained and rinsed
½ red onion, diced
¼ c. cilantro, chopped
Juice of one lime
Salt and pepper to taste
1/3 c. mayonnaise
¼ tsp garlic powder
¼ tsp smoked paprika
1/8 tsp salt
1 Tbsp lime juice
12 tortillas
2 cups chopped cabbage or greens
½ c. cilantro
1 c. Cotija cheese
SALSA
GARLIC LIME SAUCE
DIRECTIONS
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For garlic lime sauce, mix together mayonnaise, garlic powder, smoked paprika and lime juice in a bowl. Chill in the fridge until ready to serve.
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For the salsa, combine tomatoes, corn, black beans, red onion and cilantro in a medium bowl. Add the juice of one lime and season with salt and pepper to taste. Mix well and set in fridge until ready to assemble.
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Mix together all spices for blackening seasoning. Coat the shrimp in 1 Tbsp of olive oil and then pour seasoning over shrimp until evenly coated.
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Heat 1 Tbsp butter in a large skillet. When butter is melted and bubbling, add shrimp and sauté just until shrimp is firm (3-5 minutes). Remove from skillet and set aside for assembly.
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Assemble tacos on toasted tortilla shells with chopped cabbage, salsa and shrimp. Top with garlic lime sauce, cotija cheese and cilantro.
