Blackened Shrimp & Corn Tacos
Zesty spices, fresh shrimp, and fluffy tortillas...what more could your taste buds ask for?
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
½ stick butter, melted
1 lb shrimp, peeled and deveined
6 to 8 small corn tortillas
1 small can corn, drained
2 cups shredded green lettuce
3 radishes, sliced thin
1 bunch scallions, sliced
Salsa and sour cream, for serving
1. In a small bowl, combine paprika, garlic powder, salt, black pepper, oregano, and cayenne pepper. Dip each shrimp in melted butter and set on a platter. Sprinkle the seasoning evenly over one side, then flip and season the other side.
2. Place a large frying pan over medium heat. Cook each shrimp 1 to 2 minutes per side, or until seasoning blackens and shrimp is fully cooked.
3. To char the tortillas, place each one over a gas burner on low heat for 1 minute per side. Set tortillas on a plate under a clean kitchen towel to cool after charring.
4. Assemble the tacos: place a scoop of lettuce, followed by blackened shrimp, a scoop of corn, a few radish slices, and a sprinkle of scallions. Add salsa and sour cream if desired. Enjoy!
Recipes By: Alexander Roberts
Food Stylist: Jacqueline Tris
Food Stylist's Assistant: Hip Torres