On May 5th (Cinco de Mayo) I announced to my husband that I had a great idea for Shrimp Tacos and I was planning to make them tomorrow (on May 6th). He sweetly, but also with some confusion replied, “So you’re going to make tacos the day after Cinco de Mayo?”
In an effort to get back on track with our Cinco de Mayo celebrations and actually do some celebrating on May 5th, we decided we’d get to-go margaritas from our local Mexican restaurant in our neighborhood. We put three-month-old Hudson in the stroller for our walk and headed toward the Mexican restaurant. Upon approaching, the restaurant was so busy with people flooding out in the street and too packed to even get in the door, so we ended up with a beer and a glass of wine to go from a slightly upscale steakhouse also in our neighborhood. Fate was not interested in the Atkinson’s celebrating Cinco de Mayo on May 5th… next year we’ll to plan better for Cinco de Mayo!
Regardless, I’m pleased to inform you that the May 6th Shrimp Tacos were delicious and the Spicy Refried Black Beans were the perfect accompaniment. I’m not really bean person with my tacos. I’m the person that orders “n0 beans, double rice,” you know? Let me tell you that in between bites of my tacos I signing praises for the Spicy Refried Black Beans. They were beyond good, so make sure you give them a try.
I served up our tacos topped with charred sweet corn, diced white onion, and a side of cilantro-lime rice. They were a perfect ode to Cinco de Mayo a little late and definitely something that will reappear on the menu… especially those beans!
Blackened Shrimp Tacos with Spicy Refried Black Beans
Ingredients
- 1 1/2 Pounds Shrimp, Peeled and Deveined Large, 26 Count
- 1 Tbsp Blackened Seasoning
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1/4 Tsp Cayenne Pepper
- 2 Cans Black Beans
- 2 Tbsp Chipotle in Adobo, Finely Diced
- 1/2 Cup White Onion, Finely Diced
- 2 Tbsp Garlic, Finely Diced
- 3/4 Salt, Divided to Taste This is an approximate measurement; you may use more or less depending on your preference and taste.
- 3/4 Tsp Black Pepper, Divided to Taste This is an approximate measurement; you may use more or less depending on your preference and taste.
- 1 C Chicken Stock
- 2 Tbsp Vegetable Oil
- 1 Tbsp Butter
- 2 Ears Sweet Corn
- 8 Tortillas Soft corn or flour tortillas, based on your preference.
Instructions
Prepare the Shrimp
- Peel and devein the shrimp by running a paring knife down the spine of the shrimp. Using the tip of the knife, pull out the dark blue vein of the shrimp, then peel off the shell. (Tip: You can ask your fishmonger to do this step for you. Or, look for already peeled and deveined shrimp.)
- Next, remove the tails from the shrimp by pinching lightly at the top of the tail, then pulling straight off. (Note: You can also cut the tails off with a knife, but you will lose some of the meat from the shrimp.)
- Pat the shrimp dry utilizing a paper towel or kitchen towel. Chop into bite-sized pieces about one inch wide.
- Make the dry rub for the shrimp by combining the blackened seasoning, chili powder, cumin, and cayenne pepper in a medium-sized mixing bowl.
- Add the shrimp to the mixing bowl with the spice rub; mix gently and thoroughly until each shrimp is coated.
- Set this aside in the refrigerator for at least one hour; up to four hours.
Prepare & Cook the Corn
- Cut the kernels off the cobs of corn by running a sharp knife down each edge. To avoid losing any corn kernels, place the ear of corn flat on a cutting board cutting towards the board as opposed to cutting from top to bottom.
- Heat a skillet over medium-high heat. To the skillet add 1 tbsp butter. Once the butter is melted add the corn and season with salt and pepper.
- Cook the corn on medium-high heat stirring occasionally for 5 - 7 minutes until slightly crispy on the outside and cooked through.
- Set it aside for assembling the tacos.
Spicy Refried Black Beans
- Drain and rinse the black beans in a colander with cool water. Set them aside over a kitchen towel to allow the remaining water to drain off.
- Add the 1 tbsp vegetable oil to a non-stick skillet set at medium heat.
- To the oil, add the onion and season with salt and pepper. Cook for 3 - 5 minutes until the onion is slightly translucent and tender.
- Add the garlic and Chipotle in Adobo; season with salt and pepper. Cook for 3 - 5 minutes until the mixture becomes very fragrant.
- Add the black beans and chicken stock; season with salt and pepper. Stir well to combine and bring the mixture to a simmer. When the mixture begins to simmer, cook for 5 - 7 minutes allowing the beans to soften.
- Once the beans have softened, utilizing a potato masher or the back of a wooden spoon, mash the beans until a paste has formed. This will take a few minutes.
- When the paste is formed, cook another 2 - 3 minutes, then turn off the heat and set aside for assembling the tacos.
Cook the Shrimp
- While the black beans are simmering, add 1 tbsp vegetable oil to a cast-iron skillet over medium-high heat. Allow the pan to become hot (about 2 minutes).
- Once the skillet is hot and the vegetable oil is shimmering, add the blackened-seasoned shrimp.
- Cook the shrimp for 3 - 5 minutes, minimally stirring so the seasoning caramelizes, enhancing the flavor.
- Once the shrimp become a slightly pink color, they are cooked through. Turn the skillet off, remove it from the heat, and set it aside.
Prepare the Tortillas
- While the beans finish cooking, char the tortillas by placing them over an open flame for 30 seconds on each side.
- Set them aside in a clean kitchen towel so they remain soft.
Assemble the Tacos
- In the bottom charred tortilla, spread a heaping spoonful of the Spicy Refried Black Beans, then add two to hree spoonfuls of the Blackened Shrimp.
- Top the tacos with the crispy, charred sweet corn.
