A quick, easy and delicious seafood dish, this recipe for Avocado Salsa with Blackened Shrimp Tacos checks all of the boxes. It's simple to make, flavor-packed with just a hint of spice, and full of fresh vegetables and succulent shrimp.
1Haas avocadopeeled, seed removed and cut into small pieces
1jalapenoseeds removed and minced
2tablespoonsfresh lime juice
1/2teaspoonground black pepper
4flour tortillas6 to 8 inches
Optional garnishchopped cilantro
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.
Here is a link for the blackened shrimp recipe on my blog. You can make the salsa and shrimp ahead, but don't add the avocado to the salsa until right before you serve it.If it's summer and I'm using fresh corn, I don't bother cooking it. If your corn isn't fresh, you might want to pop it in the microwave for three minutes or place it in boiling water for about three minutes and then cut the kernels off the cob.You can substitute purchased blackening seasoning instead of making your own.I prefer flour tortillas, but if you are a fan of corn tortillas, by all means, use them.Feel free to substitute your favorite salsa and taco toppings for the avocado salsa.