Blackened Shrimp Tacos With Avocado Cream Recipes

SPICY BLACKENED SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
• Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
• Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the shrimp. Turn over and repeat with the butter and seasoning.
• Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
• When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over and cook for another minute or until the thickest end of the shrimp has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
• Remove the skillet from the heat immediately and then quickly remove the shrimp from the pan. If not, they will continue to cook and could become tough and stringy. Set aside.
• To make the salsa, add the lime juice, olive oil, salt, and pepper to a large bowl and whisk to combine.
• Shuck the corn and remove any remaining silk. Use a sharp knife and carefully slice the kernels off of the cob. Add the kernels to the bowl.
• Cut the cherry tomatoes up into quarters. If they are large, cut them into eighths. Add to the bowl.
• Peel the avocado, remove the pit and dice the avocado into small pieces. Add to the bowl and toss gently to combine.
• Wrap four flour tortillas in a damp paper towel and place it on a microwave-safe plate. Microwave for 30-45 seconds or until the tortillas are heated through.
• Place five to six shrimp in each tortilla, top with several tablespoons of salsa.
• If desired top with chopped up cilantro. Serve warm.

SHRIMP TACOS WITH AVOCADO CREAM SAUCE

Steps:

• To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
• Combine the rub ingredients in a bowl and toss with shrimp to coat.
• In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
• Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

BLACKENED SHRIMP TACOS WITH AVOCADO CREAM

Steps:

• In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
• In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss.
• Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes.
• To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
• Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
• Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
• Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
• Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
• Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.