Since we’re celebrating Labor Day and I get to stay home all day, I wanted to make something yummy and fresh for lunch. I happened to pick up queso fresco at the grocery store to see what we could do with it and earlier this week Tanner’s mom sent us corn tortillas from New Mexico. Delicious.
So I decided to make “Blackened Shrimp Tacos” which really is black because of charring the corn tortillas a little. I tried to find some inspiration online and found this recipe from Inspiration Kitchen that looked amazing. Based on what we had I changed the recipe a little. I asked Tanner to model 🙂
BLACKENED SHRIMP TACOS WITH GARLIC QUESO FRESCO
with avocado slices and a lime wedge, serves 2 (two tacos each)
1 tablespoon Miracle Whip
1 clove minced garlic
1/4 teaspoon white vinegar
1/3 cup crumbled queso fresco
1 teaspoon garlic salt
2 cloves minced garlic
1/4 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
20 shrimp, peeled, deveined and tails off
4 (6-inch) corn tortillas
1 ripe avocado, sliced
1 lime, cut into 4 wedges
fun string to tie the tacos, cut into 12 inch strings
Combine the milk, Miracle Whip, 1 clove of garlic, vinegar, and queso fresco into a crema. Put in fridge to cool.
In a bowl, season the shrimp with paprika, garlic salt, minced garlic, Italian seasoning, and red pepper flakes. Mix and coat the shrimp well.
Heat up a pan with olive oil and sauté the shrimp until cooked tender. About 2 minutes on each side. Turn off the heat.
On another burner, turn on and place tortillas on the burner. Lightly char the corn tortillas and remove from heat.
Then place down a string and lay the tortilla on top. Take the crema out of the fridge and place a tablespoon onto the tortilla. Place the shrimp on top and add the sliced avocado on top. Grab the strings on both sides and tie into a bow.
Repeat for all the tortillas and serve with a lime wedge. Before eating squeeze the lime juice on top of the taco. So delicious!