BLACKENED SHRIMP TACOS WITH AVOCADO CREMA & MANGO SALSA

Blackened Shrimp Tacos with Mango Salsa | Club Narwhal
You guys. These tacos. Oh. Em. GEE. Perfectly blackened shrimp layered with sweet mango salsa and zesty avocado crema, these babies are, like, my everything.

Blackened Shrimp Tacos with Mango Salsa | Club Narwhal
You already know that I have a major thing for tacos (I’m still drooling over the Slow Cooker Beef tacos) but you might not know about my shrimp addiction. Because it is a real thing. However, I hardly ever make shrimp since Warren is seafood averse, which is just plain criminal.
Blackened Shrimp Tacos with Mango Salsa | Club Narwhal
Blackened Shrimp Tacos with Mango Salsa | Club Narwhal
And yes, Warren did legit refuse to eat these, but I didn’t mind one bit since that
left all the more for me. Leftovers made a mean salad and I can bet
they would go really well with nachos. Or Totchos. Whatever floats your
boat!
Mango Salsa | Club Narwhal
And this mango salsa is pretty much everything I love about summer–fresh, sweet, with the perfect amount of zest. It’s pretty fab all by itself, or heaped on a pile of tortilla chips, and of course, these lovely shrimp tacos.
Blackened Shrimp Tacos with Mango Salsa | Club Narwhal
Blackened Shrimp Tacos with Mango Salsa | Club Narwhal

BLACKENED SHRIMP TACOS WITH AVOCADO CREMA & MANGO SALSA

For the blackened shrimp
Adapted from The Wicked Noodle

  • 1 lb. large frozen peeled shrimp
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • corn tortillas

Defrost shrimp in a bowl of cold water. Meanwhile, mix the spices. Pat shrimp dry and sprinkle with 1/4 cup of the seasoning (save the rest of the seasoning for another meal). In a heavy skillet, heat olive oil over medium heat. When pan is hot enough that water drops sizzle when they hit, add the shrimp in an even layer. Cook for 1-2 minutes on each side, until shrimp is pink and slightly browned. Take off the heat and transfer to another bowl so you don’t overcook the shrimp.

To assemble the tacos, warm up corn tortillas and top with blackened shrimp, mango salsa and avocado crema (recipes below).

For the Mango Salsa

  • 1 large, ripe mango, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 garlic cloves, finely minced
  • zest and juice of 1/2 a lime
  • 2 tablespoons chopped cilantro
  • salt and pepper

Mix all ingredients in a medium bowl. Set aside.

For the Avocado Crema

  •  1 ripe avcoado
  • 1/2 cup plain Greek yogurt
  • zest and juice of 1/2 a lime
  • 1 garlic clove
  • 1 teaspoon kosher salt

Put all ingredients in a food processor or blender (or you can just mash everything together if you have a really ripe avocado) and blend until smooth. Set aside.

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