Blackened Shrimp Tacos with Grilled Corn Cherry Salsa
With a simple salsa full of juicy cherries, grilled corn and spicy jalapeños, these blackened shrimp tacos are a great summer meal.
Servings: 2 servings
Ingredients
For the shrimp
- 1/2 pound large shrimp deveined, tails removed
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- corn tortillas for serving
For the salsa
- 1 ear of corn husk removed
- 1 cup pitted cherries chopped
- 1/2 avocado chopped
- 1/4 small red onion thinly sliced
- 1/2 jalapeño thinly sliced
- 2 tablespoons chopped cilantro
- juice of 1/2 a lime
- salt and pepper to taste
Instructions
For the shrimp
- Combine the seasoning in a small bowl.
- Pat the shrimp dry and toss in the seasoning mixture until well coated.
- Place the olive oil in a skillet over medium heat. Once hot, add shrimp and cook for 2-3 minutes on each side until opaque and starting to curl up. Flip, cook another 1-2 minutes on the other side until blackened. Transfer to a plate and set aside.
For the salsa
- Preheat a grill over medium. Place corn directly on the grill and cook, turning every few minutes until charred. Let corn cool to touch then use a sharp knife and cut kernels off the cob and place in a large bowl.
- Add the remaining ingredients to the bowl and toss to combine.
To assemble
- Heat the corn tortillas either on a grill or in a skillet over medium heat for a couple of minutes so that they become slightly toasted but still pliable.
- Fill tortillas with shrimp and salsa mixture and serve immediately.
Nutrition
Serving: 1SERVING | Calories: 488kcal | Carbohydrates: 55g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 239mg | Sodium: 2495mg | Fiber: 9g | Sugar: 28g