Blackened Shrimp Tacos with Avocado Crema

Name: Blackened Shrimp Tacos with Avocado Crema
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 ounce shrimp (large, peeled, deveined); 1 tablespoon olive oil; 1 teaspoon blackening seasoning; 6 corn tortillas (small); 1 avocado (halved, pitted); 2 tablespoon sour cream; 1 tablespoon lime juice (freshly squeezed); 0.25 cup black beans (rinsed, drained); 0.25 cup corn kernels; 2 tablespoon fresh cilantro (chopped)

Spicy blackened shrimp nestled in warm tortillas, topped with a creamy avocado crema and a crisp black bean corn salad for a refreshing and quick weeknight dinner.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $4.23/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar

Ingredients

8 ounce shrimp (large, peeled, deveined)
1 tablespoon olive oil
1 teaspoon blackening seasoning
6 corn tortillas (small)
1 avocado (halved, pitted)
2 tablespoon sour cream
1 tablespoon lime juice (freshly squeezed)
0.25 cup black beans (rinsed, drained)
0.25 cup corn kernels
2 tablespoon fresh cilantro (chopped)

Instructions

Pat shrimp dry with paper towels. In a medium bowl, toss the 8 ounces shrimp with 1 tablespoon olive oil and 1 teaspoon blackening seasoning until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque and lightly charred.
While shrimp cooks, prepare the avocado crema. In a small bowl, mash the flesh of 1 avocado until mostly smooth. Stir in 2 tablespoons sour cream and 1 tablespoon lime juice until well combined.
In another small bowl, combine 1/4 cup rinsed black beans, 1/4 cup corn kernels, and 1 tablespoon chopped fresh cilantro to make a quick black bean corn salad.
Warm the 6 small corn tortillas according to package directions (microwave or dry skillet).
Assemble tacos by dividing the blackened shrimp among the warmed tortillas. Top with avocado crema and black bean corn salad, and garnish with remaining 1 tablespoon fresh cilantro. Serve immediately.

Notes

For extra spice, add a pinch of cayenne pepper to the shrimp seasoning. You can also serve with a side of your favorite hot sauce.

Nutrition (per serving)

Calories: 542
Protein: 29 g
Carbohydrates: 53.9 g
Fat: 24.4 g
Fiber: 7.1 g
Sodium: 489 mg
Saturated Fat: 5 g
Sugar: 2 g
Cholesterol: 170 mg