Perfect grilling weather this coming weekend! Sunny, clear & warm! Grill some blackened shrimp tacos for a new grill staple – I grill the tortillas to get the lightly toasted/charred flavor. The creamy sauce and chunky avocado adds great flavor and freshness to this dish!
2 Tbsp buttermilk
2 Tbsp canola mayonnaise
1/2 tsp minced garlic
1/2 tsp white vinegar
2 oz queso fresco, crumbled
2 tsp paprika
1 1/2 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp ground red pepper
1 lb medium shrimp, peeled & deveined
8 (6-inch) corn tortillas
1/2 cup diced plum tomato
1 ripe avocado, peeled & roughly mashed
1. Combine buttermilk, mayo, garlic, vinegar and queso fresco in a small bowl. Set aside.
2. Combine paprika, cumin, garlic powder, oregano, salt, thyme, and red pepper in a large zip-top bag. Add shrimp to bag, seal and shake well to coat. Remove shrimp.
3. Heat an indoor grill pan over high heat or heat outdoor grill. Coat grill with cooking spray. Add shrimp and grill 2 minutes per side or until done.
4. 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 buttermilk/mayo sauce evenly among tacos.
Yield: 4 servings (287 calories, 13.5 g total fat, 2.1 g saturated fat, 17.9 g protein, 26.7 g carbohydrate, 6.4 g fiber, 120 mg cholesterol)
Cooking Light, May 2013