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Blackened Shrimp Tacos w Mango Salsa Recipe

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This recipe for Blackened Shrimp Tacos w Mango Salsa is from Sunday Night Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blackened Shrimp
1 pound raw jumbo shrimp peeled and deveined, thawed
2 tbsp olive oil
2 cloves garlic minced
2 tsp paprika
½ tsp ground thyme
½ tsp oregano
½ tsp onion powder
½ tsp cumin
¼ tsp cayenne
½ tsp salt
¼ tsp ground black pepper

Tacos
8 pieces tortillas flour or corn, 8-inch
2 medium avocados in chunks
1 cup red cabbage shredded
1 medium mango in chunks
1 lime 1 tbsp juice
cilantro optional for serving
sour cream optional for serving
Directions:
Directions:
Thaw the shrimp if needed and pat dry with paper towels.

In a medium bowl, mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper.

Add the shrimp to the seasoning and toss to coat. Let sit for 5 minutes.

Meanwhile, place the avocado, mango and red cabbage in a bowl and toss with lime juice. Set aside.

Place a non-stick pan or skillet over medium-high heat. When hot, add olive oil and garlic and fry for about 30 seconds until fragrant.

Add the seasoned shrimp and sauté for about 2 minutes per side until the shrimp turn pink and start to curl. Remove from heat.

Heat the tacos in a dry skillet, if desired.

Assemble the tacos: place a few shrimp into the tortillas followed by a large spoonful of salsa. Garnish with optional cilantro and sour cream. Serve and enjoy!

Recipe Tips
You can also leave the shrimp and seasoning in the refrigerator for up to 24 hours in a bowl covered with plastic wrap.
Number Of Servings:
Number Of Servings:
4

 

 

 

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