Blackened Shrimp Tacos

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  • 2 Tbsp. buttermilk

  • 2 Tbsp. mayonnaise

  • 1/2 medium onion, diced

  • 1 clove garlic, minced

  • ½ tsp. white vinegar

  • 2 oz. queso fresco crumbled (about ½ C.)

  • 2 tsp. paprika

  • 1 ½ tsp. cumin

  • ¾ tsp. garlic powder

  • ½ tsp. oregano

  • ¼ tsp. salt

  • ¼ tsp. thyme

  • ¼ tsp. cayenne pepper

  • 1 lb. medium shrimp, peeled & deveined

  • Cooking spray

  • 8 (6”) corn tortillas

  • ½ C. diced plum tomatoes

  • 1 ripe avocado, peeled and roughly mashed

  • 2 tablespoons chopped fresh cilantro leaves

Combine the first 5 ingredients (buttermilk through queso). Set aside.

Combine the paprika and the next 6 ingredients (through cayenne) in a large ziplock bag. Add shrimp and coat well. 

Heat sauté pan over high heat. Saute shrimp about 2 minutes per side or until done. Remove from pan. Heat each tortilla in the pan until pliable. Distribute shrimp evenly over the tortillas. Top with fresh tomatoes, avocado, sauce and cilantro.

Serves 4

Seasonal Recipesnothyme