Blackened Shrimp Tacos With Avocado Cream

• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 red onion, julienned
• 2 Hass avocadoes, halved, pitted and peeled
• 1/4 cup sour cream
• 1 lime, divided
• 1/2 cup julienned jicama
• 1/2 cup shredded cabbage
• 2 tablespoons canola oil, divided
• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon blackening seasoning
• salt
• 10 tortillas
• 10 sprigs cilantro

1. In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
2. In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss.
3. Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes.
4. To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.

white vinegar, sugar, red onion, avocadoes, sour cream, lime, jicama, shredded cabbage, canola oil, shrimp, blackening seasoning, salt, tortillas, cilantro

Taken from www.food.com/recipe/blackened-shrimp-tacos-with-avocado-cream-495593 (may not work)