Blackened Shrimp Tacos M Recipe

Prepare the quick pickle: place thinly sliced red onion in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar and salt in a small saucepan and bring to a low simmer, stirring until sugar and salt dissolve (about 1–2 minutes).

Pour hot brine over onions, press to submerge, let cool to room temperature (about 15 minutes), then cover and refrigerate for at least 20 minutes before serving. Can be made several hours ahead.

If using fresh corn, char kernels in a dry skillet over medium-high heat 3–4 minutes until lightly browned; if using frozen, thaw and pat dry.

Combine corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, olive oil, salt and pepper in a bowl. Toss to combine and taste; adjust seasoning. Refrigerate until assembly.

In a small bowl, whisk together mayonnaise, sriracha, minced chipotle, lime juice, minced garlic and salt until smooth. Adjust heat by adding more sriracha if desired. Refrigerate until use.

Halve and pit avocados; scoop flesh into a bowl. Mash to desired texture with a fork (smooth or chunky).

Stir in lime juice, chopped cilantro, finely diced red onion, optional jalapeño, salt and pepper. Taste and adjust seasoning; cover with plastic wrap touching the surface to prevent browning until ready to serve.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil.

In a small bowl, combine cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper and salt. Sprinkle spice mix over shrimp and toss to coat evenly.

Heat a large skillet over medium-high heat until very hot. Add butter and allow to melt and foam.

Add shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side until blackened at the edges and just cooked through (internal temperature about 120–130°F / 49–54°C). Remove from pan to stop cooking and keep warm.

If using store-bought chips, sprinkle tajin over chips and toss lightly to coat. For warmed/crisped chips: preheat oven to 350°F (175°C), spread chips on a baking sheet, sprinkle tajin, and bake 3–5 minutes until warm and slightly crisp.

Alternatively, heat 2 tsp vegetable oil in a skillet over medium-high heat and briefly fry a few tortilla chips at a time until crisp; immediately toss with tajin and drain on paper towels.

Arrange butter lettuce leaves as cups on a serving platter.

Place 3–4 blackened shrimp into each lettuce cup (depending on size).

Top shrimp with a spoonful of corn salsa, a drizzle of spicy aioli (about 1 tsp per taco), and a few pickled onion slices.

Add a small dollop (about 1 tbsp) of guacamole to each cup or serve guacamole on the side for topping.

Serve with tajin-seasoned chips on the side, lime wedges for squeezing and extra spicy aioli if desired.