Blackened Shrimp Tacos with Mango Salsa

• total time: 50 minutes

Ingredients

1/3 cup finely chopped red onion

1/2 teaspoon grated lime zest plus 2 tablespoons fresh lime juice, divided

4 small ripe mangoes, peeled and finely chopped (about 3 1/2 cups)

1 jalapeño, stemmed, seeded, and finely chopped (about 2 tablespoons)

1/3 cup finely chopped fresh cilantro, plus more for garnish

2 teaspoons chile-lime seasoning (such as Tajín), plus more to taste

1 1/4 pounds large (26- to 30-count) peeled and deveined raw shrimp

2 tablespoons store-bought or homemade blackening seasoning

2 tablespoons canola oil, divided

2 cups finely shredded red cabbage

12 (4 1/2-inch) street taco–style flour tortillas, warmed

Mexican crema, for drizzling

Lime wedges, for serving

Directions

Make the chile-lime mango salsa: Stir together onion and lime juice in a large bowl; let stand for 10 minutes. Stir in mangoes, jalapeño, cilantro, chile-lime seasoning, and lime zest until combined. Stir in additional chile-lime seasoning to taste; set aside until ready to serve.

Make the tacos: Pat shrimp dry using paper towels. Toss with blackening seasoning until evenly coated. Heat a large cast-iron skillet over high until starting to smoke, 3 to 5 minutes. Add 1 tablespoon oil, swirling to coat bottom of skillet. Add half of the shrimp; cook, undisturbed, until shrimp develop a dark brown crust on bottom side, about 1 minute and 30 seconds. Flip shrimp; cook until opaque, about 1 minute. Transfer to a plate. Repeat process with remaining 1 tablespoon oil and remaining shrimp.

To assemble tacos, divide cabbage and shrimp evenly among tortillas; top each with about 3 tablespoons reserved salsa. Drizzle with crema, and garnish with cilantro. Serve with lime wedges and remaining salsa.

Nutrition

• Calories: 1086 kcal
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 149 mg
• Sodium: 4155 mg
• Total Carbohydrate: 170 g
• Dietary Fiber: 14 g
• Total Sugars: 24 g
• Protein: 40 g