Blackened Shrimp Tacos with Black Bean Mango Salsa and Jalapeño Aioli
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
Blackened Shrimp Tacos with Black Bean Mango Salsa and Jalapeño Aioli - spicy, tangy, sweet, and completely delicious! Bring an appetite and lots of napkins!
  • Jalapeno Aioli
  • ½ cup mayo
  • 1 jalapeno, seeds and membrane removed
  • 2 cloves garlic
  • 1 lime zested and juiced
  • ¼ teaspoon kosher salt
  • fresh black pepper, a few cracks
  • Black Bean Mango Salsa
  • 1 can black beans, drained and rinsed
  • 1 ripe mango, peeled and diced
  • ½ small red onion, diced
  • 1 lime juiced, about 2 tbs
  • 1 orange juiced, about ¼ cup
  • 2 tablespoons cilantro, chopped
  • 1 jalapeno, diced
  • ½ teaspoon Kosher salt
  • fresh black pepper, a few cracks
  • Blackened Shrimp
  • 2 tablespoon paprika
  • 2 teaspoon ground cumin
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon dried thyme
  • 2 teaspoon dry mustard
  • 1¼ teaspoon Kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon extra virgin olive oil
  • 1 pound medium shrimp, cleaned, tails removed
  • Other Ingredients
  • 12 tortillas
  • 5 plum tomatoes, diced
  • 2 cups chopped romaine lettuce
  • ½ cup fresh cilantro
  1. In the bowl of a food processor, add the ingredients for the Jalapeno Aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.
  2. To make the Black Bean Salsa, add the ingredients to a bowl, stir well to combine, and adjust season if needed.
  3. Warm the tortillas in a heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
  4. Combine the ingredients for the blackening seasoning in a large zip-top bag. Add the shrimp, seal, and shake well to coat. Heat a large heavy-bottomed pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear – about 2 minutes per side.
  5. To assemble: place some of the chopped romaine lettuce in the center of the tortilla. Place a few heaping spoonfuls of the black bean mango salsa on top, add some diced tomatoes, top with shrimp, drizzle with jalapeño aioli, and top with some cilantro. Serve and enjoy!
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