Blackened Shrimp Tacos With Avocado Cream

Winning Recipe of the Aguacate Lindo y Querido Recipe Contest, 2012.

• Ready In: 33 mins
• Yields: 10 tacos

Ingredients

• 1⁄2 cup white vinegar
• 1⁄2 cup sugar
• 1  red onion, julienned
• 2  Hass avocadoes, halved, pitted and peeled
• 1⁄4 cup sour cream
• 1  lime, divided
• 1⁄2 cup  julienned jicama
• 1⁄2 cup  shredded cabbage
• 2  tablespoons canola oil, divided
• 1  lb medium shrimp, peeled and deveined
• 1  tablespoon  blackening seasoning
•  salt
• 10  tortillas
• 10  sprigs cilantro

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.