Blackened Shrimp Tacos With Avocado Cream - cooking recipe

Ingredients

1/2 cup white vinegar
1/2 cup sugar
1 red onion, julienned
2 Hass avocadoes, halved, pitted and peeled
1/4 cup sour cream
1 lime, divided
1/2 cup julienned jicama
1/2 cup shredded cabbage
2 tablespoons canola oil, divided
1 lb medium shrimp, peeled and deveined
1 tablespoon blackening seasoning
salt
10 tortillas
10 sprigs cilantro

Preparation

In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss.
Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes.
To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.