Blackened Shrimp Tacos

Ingredients

• 1  avocado ripe peeled mashed
• 2 tablespoons buttermilk 
• 8 6-inch corn tortillas ()
• 0.3 teaspoon thyme leaves dried
• 0.5 teaspoon garlic minced
• 0.8 teaspoon garlic powder 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 0.5 teaspoon oregano dried
• 2 teaspoons paprika 
• 0.5 cup plum tomatoes diced
• 0.5 cup queso fresco crumbled
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled
• 0.5 teaspoon vinegar white

Equipment

• bowl
• frying pan
• ziploc bags
• grill pan

Directions

1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine paprika and next 6 ingredients in a large zip-top plastic bag.
3. Add shrimp to bag; seal and shake well to coat.
4. Remove shrimp.
5. Heat a grill pan over high heat. Coat pan with cooking spray.
6. Add shrimp; cook 2 minutes per side or until done.
7. 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.