Blackened Shrimp Tacos - cooking recipe

Ingredients

2 tablespoons buttermilk
2 tablespoons canola mayonnaise (such as Hellmann's)
1/2 teaspoon garlic, minced
1/2 teaspoon white vinegar
2 ounces queso fresco, crumbled (about 1/2 cup)
2 teaspoons paprika
1 1/2 teaspoons cumin, ground
3/4 teaspoon garlic powder
1/2 teaspoon oregano, dried
1/4 teaspoon salt
1/4 teaspoon thyme, dried
1/4 teaspoon ground red pepper
1 lb medium shrimp, peeled and deveined
cooking spray
8 (6 inch) corn tortillas
1/2 cup plum tomato, diced
1 ripe avocado, peeled and roughly mashed

Preparation

Combine first 5 ingredients in a small bowl; set aside.
Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.