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Blackened Shrimp Tacos with Queso Fresco

Delectable Blackened Shrimp Tacos with a Spicy Queso Fresco sauce.
Course: Main
Author: Kristi


  • 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


  • 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.