Blackened Shrimp Tacos

By Shelly17

Ingredients

• 2 tablespoons buttermilk
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon white vinegar
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 pound medium shrimp, peeled and deveined
• Cooking spray
• 8 (6-inch) corn tortillas
• 1/2 cup diced plum tomato
• 1 ripe avocado, peeled and roughly mashed

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl; set aside.

2. Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.

3. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.

4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.