Blackened Shrimp Tacos
Ingredients:
12 tortillas
1/2 cup fresh cilantro
2 Tbsp Paprika
2 Tsp Ground Cumin
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 Tsp Dried Thyme
2 Tsp Dry Mustard
1-1/4 Tsp Kosher Salt
1/4 Tsp 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 Tsp 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
About 2 Tbsp of Lime Juice
About 1/4 Cup of Freshly Squeezed Orange Juice
2 Tbsp Cilantro, chopped
1 Jalapeno, diced
1/2 Tsp Kosher Salt
Fresh Black Pepper, a few cracks
Preparation:
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 ingredients to a bowl, stir very well to combine, and adjust the seasonings 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.
4. Wrap the tortillas in a clean towel to keep warm and set aside.
5. Combine the ingredients for the blackening shrimp seasoning in a large zip-lock bag. Add the shrimp, seal, and shake well to coat.
6. Heat a large pan over medium-high heat and add the olive oil.
7. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear- 2 minutes per side.
8. 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!