Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.

Grilled Blackened Shrimp Tacos

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

1 ripe avocado

1 tablespoon lime juice

1 small clove garlic, grated

1/4 teaspoon salt

1 pound large raw shrimp (16-20 count), peeled and deveined

2 tablespoons salt-free Cajun spice blend

8 corn tortillas, warmed

2 cups iceberg lettuce, chopped

1/2 cup fresh cilantro leaves

1/2 cup prepared pico de gallo

1. Preheat grill to medium-high.

2. Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.

3. Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

4. Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.

Recipe nutrition per serving: 286 Calories, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 159 mg, Carbohydrates: 30 g, Fiber: 7 g, Total Sugars: 4 g, Protein: 24 g, Sodium: 443 mg, Potassium: 662 mg, Iron: 2 mg, Folate: 55 mcg, Calcium: 118 mg, Vitamin A: 492 IU, Vitamin C: 9 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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