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Blackened Shrimp Tacos With Avocado Cream

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“Winning Recipe of the Aguacate Lindo y Querido Recipe Contest, 2012.”
READY IN:
33mins
YIELD:
10 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.

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