Blackened Shrimp Tacos with Lime Crema

Name: Blackened Shrimp Tacos with Lime Crema
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (large, peeled, deveined); 2 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 4 tablespoon olive oil (extra virgin); 8 flour tortillas (small); 0.5 cup sour cream; 0.25 cup mayonnaise; 2 tablespoon lime juice; 2 tablespoon fresh cilantro (chopped); 1 can black beans (rinsed, drained); 1 cup frozen corn (thawed); 0.25 cup red onion (chopped)

Flavorful blackened shrimp served in soft tortillas with a bright lime crema and a fresh black bean corn salad.

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $4.94/serving

Dietary

Nut-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

1 pound shrimp (large, peeled, deveined)
2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
4 tablespoon olive oil (extra virgin)
8 flour tortillas (small)
0.5 cup sour cream
0.25 cup mayonnaise
2 tablespoon lime juice
2 tablespoon fresh cilantro (chopped)
1 can black beans (rinsed, drained)
1 cup frozen corn (thawed)
0.25 cup red onion (chopped)

Instructions

In a medium bowl, combine 2 tablespoons of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the shrimp and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
While shrimp cooks, prepare the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, 1 tablespoon of lime juice, and 1 tablespoon of chopped fresh cilantro. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Prepare the black bean corn salad: In a separate medium bowl, combine the rinsed black beans, thawed frozen corn, and chopped red onion. Add 1 tablespoon of lime juice, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of chopped fresh cilantro. Toss to combine.
Warm the flour tortillas according to package directions. To assemble the tacos, fill each tortilla with blackened shrimp, a spoonful of the black bean corn salad, and a drizzle of lime crema. Serve immediately.

Notes

Adjust the cayenne pepper for more or less heat. You can also add some diced avocado to the black bean corn salad for extra creaminess.

Nutrition (per serving)

Calories: 420
Protein: 28.5 g
Carbohydrates: 45.1 g
Fat: 19.3 g
Fiber: 7.8 g
Sodium: 750 mg
Saturated Fat: 6.2 g
Sugar: 4.1 g
Cholesterol: 175 mg