Blackened Shrimp Tacos with Black Bean Mango Salsa and Jalapeño Aioli

• Seafood

  • 1 Blackened shrimp
  • 1 lb Shrimp, medium

• Produce

  • 1 can Black beans
  • 2 tbsp Cilantro
  • 1/2 cup Cilantro, fresh
  • 2 cloves Garlic
  • 2 tsp Garlic powder
  • 2 Jalapeno
  • 1 Lime juiced, about 2 tbs
  • 1 Mango, ripe
  • 2 tsp Onion powder
  • 5 Plum tomatoes
  • 1/2 Red onion, small
  • 2 cups Romaine lettuce
  • 2 tsp Thyme, dried

• Condiments

  • 1 Black bean mango salsa
  • 1 Jalapeno aioli
  • 1/2 cup Mayo
  • 2 tsp Mustard, dry

• Baking & Spices

  • 2 Black pepper, fresh
  • 1/4 tsp Cayenne pepper
  • 2 tsp Kosher salt
  • 2 tbsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 12 Tortillas

• Other

  • 1 Orange juiced, about ¼ cup
  • 1 Lime zested and juiced

Found on hapanom.com

Description

Ingredients

• Jalapeno Aioli
• ½ cup mayo
• 1 jalapeno, seeds and membrane removed
• 2 cloves garlic
• 1 lime zested and juiced
• ¼ teaspoon kosher salt
• fresh black pepper, a few cracks
• 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 tbs
• 1 orange juiced, about ¼ cup
• 2 tablespoons cilantro, chopped
• 1 jalapeno, diced
• ½ teaspoon Kosher salt
• fresh black pepper, a few cracks
• Blackened Shrimp
• 2 tablespoon paprika
• 2 teaspoon ground cumin
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 2 teaspoon dried thyme
• 2 teaspoon dry mustard
• 1¼ teaspoon Kosher salt
• ¼ teaspoon cayenne pepper
• 2 tablespoon extra virgin olive oil
• 1 pound medium shrimp, cleaned, tails removed
• Other Ingredients
• 12 tortillas
• 5 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 Jalapeno Aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.
• To make the Black Bean Salsa, add the ingredients to a bowl, stir well to combine, and adjust season if needed.
• 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, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
• Combine the ingredients for the blackening seasoning in a large zip-top bag. Add the shrimp, seal, and shake well to coat. Heat a large heavy-bottomed pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear – about 2 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!