Tastefood: Beat Winter’s Chill With Spicy Shrimp Tacos

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The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.

Ingredients 4 large (18/20) shrimp, peeled and deveined, tails intact (optional) 2 tablespoons extra-virgin olive oil, divided 1 large ripe but firm avocado, halved, sliced crosswise Flour or corn tortillas, warmed Cilantro leaves for garnish

Crema: 2/3 cup whole-milk Greek yogurt 2 tablespoons mayonnaise 1 tablespoon fresh lime juice 1 teaspoon Sriracha, or to taste Pinch of kosher salt

Salsa: 1 cup grape tomatoes, chopped 1 cup defrosted frozen yellow corn 1 small poblano pepper, seeded, finely diced 1/2 small red onion, finely chopped

1/4 cup fresh cilantro leaves, chopped 2 tablespoons fresh lime juice 1 small garlic clove, minced 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper

Spices: 2 teaspoons smoked paprika 2 teaspoons sweet paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper

Directions Whisk the crema ingredients in a bowl. Refrigerate until ready. In a separate bowl, combine the salsa ingredients. Taste for seasoning.

Combine the spices in a small bowl. Toss the shrimp with 1 tablespoon oil in a large bowl. Add the spices and stir to thoroughly coat the shrimp.

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Tastefood: Beat Winter’s Chill With Spicy Shrimp Tacos

The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.