Blackened Shrimp Tacos With Avocado Cream Recipes

Steps:

• In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
• In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss.
• Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes.
• To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.

Steps:

• Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
• Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
• Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
• Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
• Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
• Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.