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

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.
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.
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.
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.
Assemble tacos on toasted tortilla shells with chopped cabbage, salsa and shrimp. Top with garlic lime sauce, cotija cheese and cilantro.