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

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.
To make the Black Bean Salsa, add the ìngredìents to a bowl, stìr well to combìne, and adjust season ìf needed.
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.
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