In honor of Taco Tuesday, it is only right to prepare a dish worthy of the Mexican tradition! 🌮✨
These tacos incorporate both the flavors of the Spanish country while paying homage to one of my favorite fruits that is largely grown throughout the islands of the Bahamas. Though beef tacos are the norm, they can become a bit boring –– so let's change it up while spicing it up with sauteed blackened shrimp.
Keeping with the New Orleans flavors and spices, this fusion dish unites both culture and tradition
It's Taco Tuesday! 🌮
Grab an Apron & Let’s Get Started!
Blackened Shrimp Tacos 101
Shrimp: In most recipes you'll find that the tails of shrimp are usually left on. However, because we are making tacos which are meant to be "easy to eat", we're gonna take them off. Once your shrimp has been properly thawed, carefully remove the tails and discard. I would suggest purchasing peeled & deveined shrimp as it will save you of time during preparation — though they might be a dollar or two more.
Fix-Ins: The attraction behind tacos, are the copious amounts of toppings & fix-ins that add to the overall flavor and texture of the dish. Apart from the mango salsa, we will also prepare an avocado crema, which will act as our cooling element against the spice of the shrimp. In addition, thinly sliced red cabbage will be our base — providing crunch and color.
Mango Salsa: Ripened mangoes, red onions, red bell peppers, cilantro & lime juice are combined together to create a sweet and vibrant finish to our already flavorful dish.
Blackening Seasoning: The term "blackened" or "blackening", simply cooking technique that begins with a mixture of spices including paprika, onion powder, garlic powder, salt, black pepper, thyme, dried oregano and cayenne pepper. I also wanted to add ground allspice and ground cumin, both spices provide warmth and depth to the overall spice blend.
How to Make:
Blackened Shrimp Tacos with Mango Salsa
Yield: 6-8 tacos
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
For Blackened Shrimp:
1 lb peeled & deveined shrimp *tails removed
2 tbsp olive oil
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground allspice
1/2 tsp black pepper
1/4 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp cumin
For Mango Salsa:
1 ripened mango *small diced
1/2 red bell pepper *small diced
1/2 red onion *small diced
1 tbsp chopped cilantro
juice of 1 lime
1/2 habanero pepper *minced (add less or more, according to preference)
juice of 1/2 an orange
pinch of salt *to taste
For Avocado Crema:
1/4 cup avocado
1/2 cup sour cream
1 clove garlic
juice of 1/2 a lime
pinch of salt *to taste
Other Ingredients:
1/2 small red cabbage *thinly sliced
6-8 soft corn or flour tortillas
1/4 cup crumbled feta cheese
INSTRUCTIONS:
For blackening seasoning, mix together, salt, paprika, garlic powder, onion powder, ground allspice, black pepper, oregano, cumin and cayenne pepper — into a small bowl and set aside.
Sprinkle blackened seasoning over shrimp and toss to combine, place into the fridge for about 20-30 minutes to marinate. In the meantime, prepare and prep other elements.
In a small bowl, combine all ingredients for mango salsa and place into the fridge until ready to use.
Into a blender, combine all ingredients for "avocado crema" and blend until smooth. Pour into a squeeze bottle.
Into a pan heated to medium-high heat, add olive oil and then seasoned shrimp. Arrange shrimp into one even layer, this allows it to cook evenly. Cook for about 6 minutes. *toss occasionally
At the 6 minute mark, turn off heat and cover. This allows the shrimp to continue cooking without overcooking.
On a flat pan, grill or in the oven, begin warming tortillas until they are pliable.
Time to Build Tacos:
Onto warmed tortillas, add a layer of thinly sliced red cabbage.
Next, add a serving of blackened shrimp, about 6-7 pieces.
Spoon mango salsa on top, creating the third layer
Finally, finish with a drizzle of avocado crema and a sprinkle of feta cheese.
Garnish with sprigs of fresh cilantro.
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