Blackened Shrimp Tacos take a Cajun spin in preparation and flavor. These tacos are so easy to put together and make a nice addition to your dinner rotation.
2 tablespoons buttermilk
2 tablespoons canola mayonnaise (such as Hellmann's)
1/2 teaspoon minced garlic
1/2 teaspoon white vinegar
2 ounces queso fresco, crumbled (about 1/2 cup)
2 teaspoons paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
8 (6-inch) corn tortillas
1/2 cup diced plum tomato
1 ripe avocado, peeled and roughly mashed
How to Make It
Combine first 5 ingredients in a small bowl; set aside.
Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.
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