Recipe: Blackened Shrimp Tacos

AFS Education

Chapati is usually enjoyed in an Indian style dish, made mostly of flour, but here is a new and inventive way to use them as taco shells! Instead of a white flour tortilla, these chapatis were whole wheat. The chapati is lower in calories and provides more protein and fiber, both of which keep you feeling full for longer, similar to whole grain rice. These fresh shrimp tacos with a mango salsa are perfect for a colorful, flavorful, and light-looking meal that will actually fill you up quickly!

Blackened Shrimp Tacos

INGREDIENTS

Jalapeno Aioli

·       ½ cup Greek yogurt

·       1 jalapeno, seeds and membrane removed

·       2 cloves garlic

·       1 lime zested and juiced

·       salt and pepper to taste

Black Bean Mango Salsa

·       1 can black beans, drained and rinsed well

·       1 ripe mango, peeled and diced

·       ½ small red onion, diced

·       2 Tbsp lime juice

·       1 orange juiced, about ¼ cup

·       2 tablespoons fresh cilantro, chopped

·       1 jalapeno, diced

·       salt and pepper to taste

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

·       Chapati

DIRECTIONS

1.    In the bowl of a food processor, add the ingredients for the Jalapeno Aioli and puree. Put in fridge until ready to use.

2.    To make the Black Bean Salsa, add the ingredients to a bowl, stir well to combine, and adjust seasoning if needed.

3.    Warm the chapati in a heavy-bottomed skillet or on the grill. Heat the pan/grill to medium-high heat and warm each one 1 to 2 minutes per side – you want to heat them just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks.

4.    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 a splash of olive oil. Cook shrimp on stovetop or on the grill until blackened. 1-2 minutes per side MAX.

5.    To assemble: Place a heaping spoonful of the black bean mango salsa on chapati. Top with shrimp, drizzle with jalapeño aioli, and top with some cilantro.