• 2 tblsp buttermilk
  • 2 tblsp 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 and deveined
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/2 cup diced plum tomato
  • 1 ripe avocado, peeled and roughly mashed

I know what you’re thinking…tacos again? Yep. With Cinco de Mayo coming up I figured I’d double up on the tacos this week. Think of it as your Taco Thursday celebration.  The spices used on the shrimp bring a robust flavor to these tacos and the avocado turns down the heat just enough to enjoy them. If you haven’t tried shrimp tacos before these really will be a great introduction to your taste buds. The best part is that they are lighter and offer only 287 calories in a serving which is pretty incredible for all of this flavor.

Combine the mayonnaise, buttermilk, garlic, vinegar and queso in a small bowl and set aside.

Combine the paprika, cumin, garlic powder, oregano, salt, thyme and red pepper in a large sealable bag. Add the shrimp to the bag, seal and shake well to coat and then remove the shrimp.

Heat a large grill pan (or your grill) to high heat. Coat the pan with cooking spray and then add in the shrimp.  Cook the shrimp 2 minutes per side until they are pink and cook through.

Like the tacos from earlier this week you will use the open flame on your stove or grill to heat the tortillas. Flip the tortillas for about 15 seconds on each side until they are just slightly charred.  Place 2 tortillas on each of 4 plates and divide the shrimp evenly amongst these tortillas.  Divide the tomato, avocado and sauce evenly on top of the shrimp. I found that these were best served with a side of tortilla chips and fresh roasted salsa.

Blackened Shrimp Tacos via @foodnfocus