Spicy Blackened Shrimp Tacos With Avocado Salsa Food

SPICY BLACKENED SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
• Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
• Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the shrimp. Turn over and repeat with the butter and seasoning.
• Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
• When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over and cook for another minute or until the thickest end of the shrimp has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
• Remove the skillet from the heat immediately and then quickly remove the shrimp from the pan. If not, they will continue to cook and could become tough and stringy. Set aside.
• To make the salsa, add the lime juice, olive oil, salt, and pepper to a large bowl and whisk to combine.
• Shuck the corn and remove any remaining silk. Use a sharp knife and carefully slice the kernels off of the cob. Add the kernels to the bowl.
• Cut the cherry tomatoes up into quarters. If they are large, cut them into eighths. Add to the bowl.
• Peel the avocado, remove the pit and dice the avocado into small pieces. Add to the bowl and toss gently to combine.
• Wrap four flour tortillas in a damp paper towel and place it on a microwave-safe plate. Microwave for 30-45 seconds or until the tortillas are heated through.
• Place five to six shrimp in each tortilla, top with several tablespoons of salsa.
• If desired top with chopped up cilantro. Serve warm.

SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
• To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.).
• To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
• To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.

BLACKENED SALMON TACOS WITH AVOCADO CORN SALSA

Steps:

• For the Salmon: Heat the oil in a skillet (cast iron is good) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Coat the flesh of the salmon liberally with the blackening spice.
• Place salmon in hot skillet. Cook 3-4 minutes per side or until coating is blackened and forms a nice crust and salmon is cooked through (medium-well, just slightly pink in the center). Allow salmon to rest for 5 minutes, then flake with a fork.
• For the Salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve. Note: Can be made up to an hour in advance.
• For the Dressing: Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve. Note: Can be made up to several hours in advance.
• To Assemble Tacos: On a warmed corn tortilla place flaked salmon followed by Avocado Corn Salsa and some shredded cabbage. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.