Blackened Shrimp Tacos


Blackened Shrimp:

2 tablespoons paprika

2 teaspoons ground cumin

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons dried thyme

2 teaspoons dry mustard

1-1/4 teaspoon Kosher salt

1/4 teaspoon olive oil

1 lb (Bowers All Natural Homegrown Shrimp 21/25)

Jalapeno Aioli:

1/2 cup mayo

1 jalapeno, seeded and membrane removed

2 cloves garlic

1 lime, zested and juiced

1/4 teaspoon kosher salt

fresh black pepper, a few cracks

 Black Bean Mango Salsa:

1 can black beans, drained and rinsed

1 ripe mango, peeled and diced

1/2 small red onion, diced

1 lime juiced, about 2 tablespoons

1 orange juiced, about 1/4 cup

2 tablespoons cilantro, chopped

1 jalapeno, diced

1/2 teaspoon kosher salt

fresh black pepper, a few cracks

Other Ingredients:

12 tortillas

1/2 cup fresh cilantro


1. In the bowl of a food processor, add the ingredients for the Jalapeno Aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.

2. To make the Black Bean Salsa, add the ingredient to a bowl, stir very well to combine, and adjust season if needed.

3. Warm the tortillas in a heavy- bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1-2 minutes per side (you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortilla in a clean towel to keep warm and set aside)

4. Combine the ingredients for the blackening shrimp seasoning in a large zip-top bag. Add the shrimp, seal and shake well to coat. Heat a large pan over medium-high heat and add the olive oil. Once the oil is hot , add the shrimp (shaking off any excess rub) and sear- 2 minutes per side.

5. To assemble- in the center of the tortilla, place a few heaps of the black bean mango salsa, top with shrimp, drizzle with jalapeno aioli. Top with cilantro. Serve!


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900