These came from the latest issue of Cooking Light (1-year auto-renewal) (affiliate link so I’ll make a small bit of change if you buy from Amazon after clicking) one of the few magazines I subscribe to off and on. The latest issue has a bunch of taco recipes and this one caught my eye tonight. Yowza! Really good.
I made an avocado salsa rather than just using smashed avocado and diced tomatoes.
I also used mozzarella cheese in the cream sauce rather than queso fresco because that’s what I had. I would have used Monterey Jack if I didn’t have that. Don’t be a slave to a recipe. Use what you have around if it’s similar. In this case I thought “mild white cheese.”
Note that Cooking Light called them Blackened Shrimp Tacos but I didn’t really find these too spicy. I can take a bit of heat but not too much so put myself in the middle-of-the-road category in terms of spice tolerance. If you’re nervous, you could just skip the seasoning and cook the shrimp without any spice at all or cook half with some spice and half without if your kids (or a partner) are more sensitive.0