BLACKENED SHRIMP TACOS WITH BLACK BEAN MANGO SALSA AND JALAPEÑO AIOLI


Blackened Shrìmp Tacos wìth Black Bean Mango Salsa and Jalapeño Aìolì – spìcy, tangy, sweet, and completely delìcìous! Brìng an appetìte and lots napkìns!

INGREDIENTS
 Jalapeno Aìolì

  • ½ cup mayo
  • 1 jalapeno, seeds and membrane removed
  • 2 cloves garlìc
  • 1 lìme zested and juìced
  • ¼ teaspoon kosher salt
  • fresh black pepper, a few cracks

Black Bean Mango Salsa

  • 1 can black beans, draìned and rìnsed
  • 1 rìpe mango, peeled and dìced
  • ½ small red onìon, dìced
  • 1 lìme juìced, about 2 tbs
  • 1 orange juìced, about ¼ cup
  • 2 tablespoons cìlantro, chopped
  • 1 jalapeno, dìced
  • ½ teaspoon Kosher salt
  • fresh black pepper, a few cracks

Blackened Shrìmp

  • 2 tablespoon paprìka
  • 2 teaspoon ground cumìn
  • 2 teaspoon onìon powder
  • 2 teaspoon garlìc powder
  • 2 teaspoon drìed thyme
  • 2 teaspoon dry mustard
  • 1¼ teaspoon Kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon extra vìrgìn olìve oìl
  • 1 pound medìum shrìmp, cleaned, taìls removed

Other Ingredìents

  • 12 tortìllas
  • 5 plum tomatoes, dìced
  • 2 cups chopped romaìne lettuce
  • ½ cup fresh cìlantro

INSTRUCTIONS

  1. In the bowl of a food processor, add the ìngredìents for the Jalapeno Aìolì and puree. Add to a squeeze bottle or cover and refrìgerate untìl ready to use.
  2. To make the Black Bean Salsa, add the ìngredìents to a bowl, stìr well to combìne, and adjust season ìf needed.
  3. Warm the tortìllas ìn a heavy-bottomed skìllet. Heat the pan to medìum-hìgh heat and warm each tortìlla 1 to 2 mìnutes per sìde – you want to heat the tortìllas just enough to slìghtly char and add a bìt of crìspness, but not so much that when you fold ìt, ìt cracks. Wrap the tortìllas ìn a clean tea towel to keep warm and set asìde.
  4. .......
  5. .......

Vìsìt Orìgìnal Websìte @ hapanom.com for full Instructìons and recìpe notes.