Blackened Shrimp Tacos

The second delicious Mexican recipe we made this week from the May 2013 Cooking Light was Blackened Shrimp Tacos. They were amazing!! We didn't have canola mayo or buttermilk, but substituted with whole milk and regular, light mayo. We also used white corn tortillas. Sawyer and Dave used some leftover tortillas to make a quesadilla for Dude. :)

Ingredients                               

2 tablespoons canola mayonnaise (such as Hellmann's)    

2  tablespoons buttermilk                           

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1/2 teaspoon minced garlic

1/2 teaspoon white vinegar

2 ounces queso fresco, crumbled (about 1/2 cup)

2 teaspoons paprika

1 1/2 teaspoons ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

1 pound 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

Preparation

1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
3. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 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 sauce evenly among tacos.

Nutritional Information:  4 Servings, 2 tacos each

Amount per serving

• Calories: 287
• Fat: 13.5g
• Saturated fat: 2.1g
• Monounsaturated fat: 6.6g
• Polyunsaturated fat: 2.4g
• Protein: 17.9g
• Carbohydrate: 26.7g
• Fiber: 6.4g
• Cholesterol: 120mg
• Iron: 1.2mg
• Sodium: 372mg
• Calcium: 130mg