Blackened Shrimp Tacos with Queso Fresco
Delectable Blackened Shrimp Tacos with a Spicy Queso Fresco sauce.
Ingredients
- 2 tablespoons buttermilk
- 2 tablespoons fat-free mayonnaise
- 1/2 teaspoon minced garlic
- 1/2 teaspoon white vinegar
- 1/2 cup crumbled queso fresco
- 2 teaspoons paprika
- 1 and 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, deveined and tails off
- Cooking spray
- 8 6-inch corn tortillas
- 1/2 cup diced plum tomato
- 1 ripe avocado peeled and roughly mashed
Instructions
- Combine buttermilk, mayonnaise, minced garlic, vinegar and queso fresco in a small bowl and set aside.
- Combine paprika, cumin, garlic powder, oregano, salt, thyme and ground red pepper in a large zip-top plastic bag. Shake well to mix, then add the shrimp to bag. Seal well and shake again to coat. Remove shrimp.
- Heat a grill pan over high heat. Coat pan with cooking spray. Add the shrimp and cook 2-5 minutes per side or until done.
- 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; add tomato, avocado, and sauce evenly among tacos.