Blackened Shrimp Tacos with Cilantro-Lime Rice

Name: Blackened Shrimp Tacos with Cilantro-Lime Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pound shrimp (large, peeled and deveined); 2 tablespoon blackening seasoning; 2 tablespoon olive oil; 16 flour tortillas (small); 1 cup quick-cooking white rice; 2 cup water; 0.5 cup fresh cilantro (chopped); 3 limes (whole, juiced and cut into wedges for serving); 1 avocado (ripe); 0.5 cup sour cream; 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cup shredded lettuce; 0.5 cup salsa

Flavorful blackened shrimp served in soft tortillas with a creamy avocado sauce and vibrant cilantro-lime rice, perfect for a quick and satisfying family dinner.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $4.10/serving

Dietary

Nut-Free
Egg-Free
High-Protein
Pescatarian
Low-Sugar

Ingredients

2 pound shrimp (large, peeled and deveined)
2 tablespoon blackening seasoning
2 tablespoon olive oil
16 flour tortillas (small)
1 cup quick-cooking white rice
2 cup water
0.5 cup fresh cilantro (chopped)
3 limes (whole, juiced and cut into wedges for serving)
1 avocado (ripe)
0.5 cup sour cream
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cup shredded lettuce
0.5 cup salsa

Instructions

Combine quick-cooking white rice and water in a microwave-safe bowl. Microwave on high for 5 minutes, then let stand for 5 minutes. Stir in 1/4 cup chopped fresh cilantro, the juice of 1 lime, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Fluff with a fork.
Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with blackening seasoning until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 2 minutes.
Add seasoned shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, until shrimp turn pink and opaque and are slightly charred. Do not overcrowd the pan; cook in batches if necessary.
While shrimp cooks, prepare the avocado cream: In a small bowl, mash the ripe avocado with a fork. Stir in sour cream, the juice of 1 lime, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Stir in remaining 1/4 cup chopped fresh cilantro.
Warm the flour tortillas according to package directions (microwave, oven, or skillet).
Serve the blackened shrimp in warmed flour tortillas, topped with shredded lettuce, a spoonful of avocado cream, and optional salsa. Serve alongside the cilantro-lime rice and extra lime wedges.

Notes

Adjust the amount of blackening seasoning to control the spice level. You can use pre-shredded lettuce or cabbage to save time. Any leftover shrimp or rice can be refrigerated for up to 3 days and makes for a delicious lunch.

Nutrition (per serving)

Calories: 525
Protein: 37.1 g
Carbohydrates: 54.3 g
Fat: 19.8 g
Fiber: 7.3 g
Sodium: 765 mg
Saturated Fat: 5.4 g
Sugar: 2.1 g
Cholesterol: 288 mg