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These Blackened Shrimp Tacos with Mango Salsa Are Drool-Worthy

Food Steez knows the way to our heart is fresh black bean and mango salsa dolloped on top of blackened shrimp seasoned with cayenne, garlic, and a whole bunch of other spices, all on a warm tortilla. If that wasn't enough, maybe the homemade jalapeño aioli will make you think twice about not going crazy on taco Tuesday.

Blackened Shrimp Tacos with Mango Salsa

INGREDIENTS:
  • Jalapeño Aioli:
  • ½ cup mayonnaise
  • 1 jalapeño, seeds and membrane removed
  • 2 cloves garlic
  • 1 lime zested and juiced
  • ½ tsp. kosher salt
  • ½ tsp. fresh black pepper
  • Black Bean Mango Salsa:
  • 1 can black beans, drained and rinsed
  • 1 ripe mango, peeled and diced
  • ½ small red onion, diced
  • 1 lime juiced, about 2 tbsp.
  • 2 tbsp. cilantro, chopped
  • 1 jalapeno, diced
  • ½ tsp. kosher salt
  • ½ tsp. fresh black pepper
  • Blackened Shrimp
  • 1 lb. medium shrimp, cleaned, tails removed
  • 2 tbsp. paprika
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp.dried thyme
  • 2 tsp. dry mustard
  • ½ tsp. Kosher salt
  • ½ tsp. cayenne pepper
  • 3-4 tbsp. extra virgin olive oil
  • Other Ingredients:
  • 3+ corn tortillas
  • 2 plum tomatoes, diced
  • 2 cups chopped romaine lettuce
  • ½ cup fresh cilantro
DIRECTIONS:
  • In the bowl of a food processor, add the ingredients for the jalapeño aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.
  • To make the mango black bean salsa, add the ingredients to a bowl, stir well to combine, and add salt and pepper to taste.
  • Warm the tortillas in a heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness.
  • Combine the ingredients for the blackening seasoning in a small bowl. Add the shrimp in a separate larger bowl. Pour 3-4 tbsp. of olive oil over the shrimp then add blackening seasoning. Toss and combine thoroughly. Heat a large heavy-bottomed pan over medium-high heat and add 1-2 tbsp. olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear – about 2-3 minutes per side.
  • To assemble: place some of the chopped romaine lettuce in the center of the tortilla. Place a few heaping spoonfuls of the black bean mango salsa on top, add some diced tomatoes, top with shrimp, drizzle with jalapeño aioli, and top with some cilantro. Serve and enjoy!
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