Blackened Shrimp Tacos with Spicy Mayo

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspiried by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

This weeks recipe we have brought some of our favourite flavours together to celebrate the end of summer. With fresh, zesty and vibrant flavours we have tributed our long and beautiful summer with this beautiful mexican dish.

These can be made as entrees or you can double (or triple) the serves and make them as the main for your loved ones to devour. We highly recommend pairing these with a gaucamole dish, mexican bean mix and some cheeky margs. If you aren't a fan of shrimp or prefer not to eat it, we recommend swapping them out for tofu, or if you are brave, some pineapple!

We hope this feast makes your mouth water and your taste buds get excited. Enjoy!

We have served this delicious spread on one of our purple resin cheese boards. A fun little fact that not many people know, you can use the board for chopping as well as serving the food. The wood is Camphor Laurel, a hard timber which is classically used as a chopping board, and the resin is incredibly strong and durable.

Tacos:

3 white corn tortillas

1 ear of sweet yellow corn, husk removed

1 tbsp salted butter, melted

1 lb shrimp, uncooked peeled, deveined and tailed removed

1 tbsp vegetable oil

1 ½ tsp blackened fish seasoning

1 ½ cups red cabbage, sliced thin

2 green onions, diced

¼ jalapeno, sliced thin and deseeded

Cotija cheese, optional for topping

Fresh cilantro, for garnish

Lime wedges, for serving

Spicy mayo:

½ cup mayonnaise

½ cup Greek yogurt or sour cream

2 tbsp lime juice

1 tsp salt

2 tbsp hot sauce of choice

Mix all spicy mayo ingredients together in a bowl, cover and refrigerate until ready to serve.

Bring a medium pot of water to a boil. Add an ear of sweet corn and boil for 5 minutes. Drain and set aside. Bring your grill to high heat. Brush melted butter over the ear of corn then add to the grill until slightly charred. Remove from grill and once cool enough to handle, cut corn directly off the cobb and set into a bowl.

Toss shrimp in a bowl with oil and blackened seasoning until coated. Cover and let marinate for 15 minutes. Heat up a skillet over medium-high heat and cook shrimp on each side for about 2-3 minutes until shrimp is cooked through. Remove shrimp and set aside.

Heat up tortillas in a pan until warm. Layer with red cabbage, shrimp, corn, green onions, cilantro, jalapeno and cotija cheese. Drizzle with spicy mayo and squeeze lime juice over the top.

Enjoy!

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