Cajun Blackened Shrimp Tacos with Avocado Crema

Ingredients

• 1 ½ lb large shrimp(paid link)
• 2 tbsp olive oil(paid link)
• 1 tbsp paprika(paid link)
• 1 tsp cayenne pepper(paid link)
• 1 tsp dried oregano(paid link)
• 1 tsp dried thyme(paid link)
• 1 tsp garlic powder(paid link)
• 1 tsp onion powder(paid link)
• ½ tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 1 large avocado(paid link)
• 1 lime(paid link)
• ¼ cup cilantro(paid link)
• ½ cup sour cream(paid link)
• 8 corn tortillas(paid link)
• 1 cup cherry tomatoes(paid link)
• ¼ cup red onion(paid link)
• 1 small jalapeno(paid link)

Instructions

1. 1

   Peel and devein the shrimp. In a medium bowl, combine paprika, cayenne pepper, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Add the shrimp and toss to coat evenly with the spice mixture. Let sit for 5-10 minutes.

2. 2

   While the shrimp marinates, prepare the avocado crema. In a blender or food processor, combine the avocado, juice of half the lime, cilantro, and sour cream. Blend until smooth and creamy. Season with a pinch of salt if desired.

3. 3

   Prepare the salsa. Halve the cherry tomatoes, finely dice the red onion and jalapeno. In a small bowl, combine the tomatoes, red onion, jalapeno, juice of the remaining half lime, and a pinch of salt. Stir to combine.

4. 4

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid crowding). Cook for 2-3 minutes per side, until opaque and nicely blackened. Do not overcook.

   2 min

5. 5

   Warm the corn tortillas according to package directions. Fill each tortilla with the blackened shrimp, drizzle with avocado crema, and top with the fresh salsa.

Perfect With