Blackened Shrimp Street Tacos Food

BLACKENED SHRIMP STREET TACOS

Steps:

• In a medium sized bowl, whisk together all marinade ingredients.
• Add thawed shrimp to a large plastic bag and pour marinade over top. Seal bag and place in the refrigerator for 20-30 minutes. While the shrimp marinates, pre-heat the grill.
• Remove shrimp from the bag and place on grill-safe skewers. Place skewers on grill and cook over medium direct heat for 3-3 ½ minutes per side. Shrimp will curl and become pink as they cook.
• Once shrimp are cooked, take skewers off the grill and remove shrimp from the skewers. Remove tails from the shrimp and assemble with your preferred taco ingredients (my suggestions are in the recipe ingredients above, but customize as you see fit). Enjoy with Corona and Modelo for a fun and festive Cinco de Mayo meal!

BLACKENED SHRIMP TACOS

Steps:

• Combine first 5 ingredients in a small bowl; set aside.
• 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.
• Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 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; divide tomato, avocado, and sauce evenly among tacos.

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.