Blackened Shrimp Tacos with Mango-Avocado Salsa

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 1.25 lb, peeled and deveined large shrimp
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 1 large, diced ripe mango
• 1 large, diced avocado
• 1/4 cup, finely diced red onion
• 1 small, seeded and minced jalapeño
• 1/3 cup, chopped fresh cilantro
• 3 Tbsp lime juice
• 8 small corn tortillas
• 1/3 cup optional sour cream or crema

Instructions

1. 1Pat shrimp completely dry with paper towels so the spice rub adheres and they sear instead of steam. In a medium bowl combine chili powder, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
2. 2Toss shrimp with olive oil, then sprinkle the spice mixture over them and toss until every shrimp is evenly coated. Set aside while you make the salsa.
3. 3In a separate bowl gently combine diced mango, diced avocado, red onion, minced jalapeño, most of the cilantro, lime juice, and remaining salt. Taste and add more lime if needed; refrigerate until serving.
4. 4Heat a large cast-iron or nonstick skillet over medium-high heat until very hot, about 2 minutes. Add remaining olive oil and swirl to coat.
5. 5Add shrimp in a single layer (cook in two batches if crowded). Sear undisturbed 2 minutes until the undersides are deeply blackened and fragrant. Flip and cook 1–2 minutes more until shrimp are opaque and curl into C shapes. Remove from heat immediately.
6. 6Warm the corn tortillas: wrap the stack in a damp paper towel and microwave 30–40 seconds, or char each tortilla 15–20 seconds per side directly over a gas flame or in a dry skillet until pliable with light brown spots.
7. 7Build tacos by placing 3–4 blackened shrimp in each warm tortilla. Spoon a generous amount of mango-avocado salsa over the shrimp.
8. 8Drizzle with a little sour cream or crema if using, sprinkle remaining cilantro, and finish with an extra squeeze of lime. Serve right away while the shrimp are hot and the salsa is cool and bright.