Beat the Weather With Spicy Tacos

Brighten up the dark, cold weeks of January with these vibrant shrimp tacos

These Baja-inspired tacos piled with blackened shrimp are vibrant and wholesome, not bogged down by any heavy sauces, cheeses, or meat. Lynda Balslev for Tastefood

The bleaker the weather, the brighter the food, I say. It’s the new year, and January can be a cold, wet, and dark second act following the holiday festivities. A perfect antidote is to create light and vibrant food to ward off the seasonal blues and balance out any celebratory excesses.

These Baja-inspired tacos piled with blackened shrimp channel the South, the border, and beyond. They’re vibrant and wholesome, not bogged down by any heavy sauces, cheeses, or meat. A citrusy salsa and fresh avocado are light and healthy accompaniments, refreshing in their simplicity. The tacos are easy to prepare, requiring just a fair amount of chopping, which is a simple activity that distracts from any inclement weather outside. And, perhaps best of all, they’re fun to eat, inviting interaction and hands-on noshing.

The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.

Blackened Shrimp Tacos

Active Time: 25 minutes Total Time: 25 minutes

Serves 4

To Make the Crema

• 2/3 cup whole-milk Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon Sriracha, or to taste
• Pinch of kosher salt

To Make the Salsa

• 1 cup grape tomatoes, chopped
• 1 cup defrosted frozen yellow corn
• 1 small poblano pepper, seeded, finely diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• 1 small garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

To Make the Spices

• 2 teaspoons smoked paprika
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

To Make the Tacos

• 24 large (18/20) shrimp, peeled and deveined, tails intact optional
• 2 tablespoons extra-virgin olive oil, divided
• 1 large ripe but firm avocado, halved, sliced crosswise
• Flour or corn tortillas, warmed
• Cilantro leaves for garnish
• Lime wedges

Whisk the crema ingredients in a bowl. Refrigerate until use.

In a separate bowl, combine the salsa ingredients. Taste for seasoning.

Combine the spices in a small bowl. Toss the shrimp with 1 tablespoon oil in a large bowl. Add the spices and stir to thoroughly coat the shrimp.

Heat 1 tablespoon oil in a cast-iron pan over medium heat. Carefully arrange the shrimp in one layer in the pan without overcrowding (in batches if necessary). Cook until charred and cooked through the center, about 4 minutes, turning once.

To serve, arrange a few slices of avocado on a warmed tortilla. Spoon some of the salsa over, then top with shrimp. Drizzle with some of the crema. Garnish with cilantro and serve with the lime wedges for squeezing.