A flavorful, low-cal option for when you need that taco fix, these Blackened Shrimp Tacos
are perfect for cutting your cravings and cutting the guilt!
are perfect for cutting your cravings and cutting the guilt!
You guys ever have one of those days? You know, where it just feels like everything that can go wrong does and you're just, well... blahhhh.
That was yesterday for me.
I was feeling super down. It was a rainy, windy, cold day. Work was driving me up the wall. Having to take my dog to the vet for his annual appointment made me feel even worse (he DESPISES the vet) and on top of all that I've just been feeling crappy - headaches, nausea and general lack of motivation.
Yup, the standard recipe for disaster. Which means I'm either A) eating Thin Mints for dinner, or B) Bailing on dinner at home altogether, going out and ending up spending $60 when there's a full fridge at home.
But this time I refused to give in ... or give up? Whatever.
Sometimes I get this napoleon complex where I'm all like, "Why would I pay for something when I can just make it on my own?". Then immediately crack up because, for real, who do I think I am? Professional chefs get freaking paid to do this for a living. I just pretend I know what I'm doing and try to make it look half decent for a staged photo on my kitchen floor while trying to keep the dog from licking it (but for real, you should see what he does when I make steak).
But still, instead of giving in and going out, I went straight Food Network Chopped Mode, pretended my entire kitchen was the mystery basket, and I had to create something the judges wouldn't throw up. And by judges I clearly mean my fiance.
Not only did my judge NOT throw up his dinner... but he ate 3 tacos, asked for a 4th and 20 minutes after dinner asked if we could do it all over again.
SUCCESS.
My fiance loved these tacos so much and I know you will too!
The creamy avocado cream perfectly balances the spicy blackened seasoning. The sweetness from the mango plus the cool crunch of the cucumber together in the salsa are a match made in heaven. Add in the charred flavor from the white corn tortillas & you'll feel like you should be sitting on a tropical beach with a margarita in hand, crushing these in the afternoon sun.
Mmm... margaritas. I know what I'm treating myself with tonight :)
Blackened Shrimp Tacos with Mango Salsa
A light, fresh and flavorful take on the traditional taco!
Ingredients
- 6 taco-sized white corn tortillas
- 1 medium sized mango
- 1/2 large cucumber
- 1/4c red onion (diced)
- 1/2c cilantro
- 1 large lime (cut into wedges)
- 1lb medium de-veined & peeled raw shrimp
- 4tbsp olive oil
- 2tbsp paprika
- 1/2 tsp cumin
- 1tsp dried oregano
- 1tsp dried thyme
- 1/2tsp ground cayenne pepper
- 1tbsp onion powder
- 2tsp garlic powder
- 1/4c plain greek yogurt
- 1/2 large avocado
- salt & pepper to taste
Instructions
FOR THE MANGO SALSA;
1) Dice up the mango, cucumber, red onion, 1/4 cup of cilantro and put into a bowl.
2) Sprinkle with salt and squeeze the juice from a wedge of lime over your bowl. Toss to coat & set aside.
FOR THE BLACKENED SHRIMP;
1) Toss together paprika, cumin, oregano, thyme, cayenne, onion powder, garlic powder, a little bit of salt and pepper and set aside.
2) Coat shrimp in blackened seasoning mixture and olive oil and cook on medium heat for 3-5 minutes per side, or until no longer translucent.
FOR THE AVOCADO CREAM;
1) In a small blender (Magic Bullet or something similar works) blend avocado, plain greek yogurt, the remaining 1/4 cup of the cilantro, salt, pepper, juice from 1/2 lime and about 2 tbsp water until it reaches a smooth consistency.
TO ASSEMBLE;
1) Char the corn tortillas over an open flame gas grill until you see a few blacks spots. If you don't have a gas grill, simply place the tortilla into a skillet and cook for about 2 minutes per side on medium-high heat.
2) Fill taco shell with ~4 medium shrimp, or desired amount.
3) Top with Mango Salsa mix.
4) Drizzle Avocado Cream over all tacos and serve with a lime wedge.
1) Dice up the mango, cucumber, red onion, 1/4 cup of cilantro and put into a bowl.
2) Sprinkle with salt and squeeze the juice from a wedge of lime over your bowl. Toss to coat & set aside.
FOR THE BLACKENED SHRIMP;
1) Toss together paprika, cumin, oregano, thyme, cayenne, onion powder, garlic powder, a little bit of salt and pepper and set aside.
2) Coat shrimp in blackened seasoning mixture and olive oil and cook on medium heat for 3-5 minutes per side, or until no longer translucent.
FOR THE AVOCADO CREAM;
1) In a small blender (Magic Bullet or something similar works) blend avocado, plain greek yogurt, the remaining 1/4 cup of the cilantro, salt, pepper, juice from 1/2 lime and about 2 tbsp water until it reaches a smooth consistency.
TO ASSEMBLE;
1) Char the corn tortillas over an open flame gas grill until you see a few blacks spots. If you don't have a gas grill, simply place the tortilla into a skillet and cook for about 2 minutes per side on medium-high heat.
2) Fill taco shell with ~4 medium shrimp, or desired amount.
3) Top with Mango Salsa mix.
4) Drizzle Avocado Cream over all tacos and serve with a lime wedge.
Details
Prep time: Cook time: Total time: Yield: Roughly 8 tacos
No comments:
Post a Comment