Blackened Shrimp Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
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.

Yield:

Serves 4 (serving size: 2 tacos)

Recipe from

Recipe Time

Hands-on: 32 Minutes
Total: 32 Minutes

Nutritional Information

Calories 287
Fat 13.5 g
Satfat 2.1 g
Monofat 6.6 g
Polyfat 2.4 g
Protein 17.9 g
Carbohydrate 26.7 g
Fiber 6.4 g
Cholesterol 120 mg
Iron 1.2 mg
Sodium 372 mg
Calcium 130 mg

Ingredients

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
Cooking spray
8 (6-inch) corn tortillas
1/2 cup diced plum tomato
1 ripe avocado, peeled and roughly mashed

Preparation

1. Combine first 5 ingredients in a small bowl; set aside.

2. 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.

3. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

May 2013