Subscribe to our Mailing List

Get the news right in your inbox!

Baked Blackened Chicken and Shrimp Tacos with Creamy Garlic Avocado Sauce

August 19, 2019 in Food, Recipe, Recipes - No Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias
Tacos are one of my “any time” foods, and we definitely don’t wait until Tuesday around here to indulge. They’re also one of my favorite dinners to enjoy when I go out with my girlfriends. However, I really wanted to find a delicious way to lighten them up at home. Did you know that September is National Cholesterol Awareness month? Over the last few months, I’ve really made a conscious effort to lighten up the food that my family eats. So today, instead of frying our taco shells, we’re baking them! We’ll be using Mazola® Corn Oil. A clinical study showed that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see So, what exactly did I do to make this a better-for-us meal? Just a few simple ingredient swaps made a huge difference! Here are some of the swaps that I made:

  1. One of the first decisions that I made was to bake the taco shells instead of frying them. That, of course, cuts down on the amount of oil used in the recipe…by a lot.
  2.  The second swap comes in with our Creamy Garlic Avocado Sauce. Instead of using sour cream, I used Greek yogurt as my base, which not only lowers the amount of calories and fat, but increases the amount of protein!
  3.  I’ve also ditched the traditional pinto beans and swapped them out for black beans as our side dish, and topped our tacos with our favorite fresh ingredients. 4. I used Mazola Corn Oil in place of butter and other oils. You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.​ Did you know that Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications? Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.

For the Tacos:

  • 4-5 Tbsp Mazola® Corn Oil
  • 2-3 Chicken Breasts
  • 1-2 Bags of Extra Small Shrimp, I get precooked to save myself time
  • 1 Package Corn/Flour Tortillas, taco sized
  • Favorite Taco Seasoning (Store Bought or Homemade)
  • Favorite Taco Toppings (We used Tomatoes, Avocados, Onions, Lettuce, Jalapeños, and Lime Juice on ours)

I coated my chicken breasts liberally on both sides with my seasoning and then seared it in my cast iron skillet with just a little bit of corn oil to get that blackened appearance and bit of char to the outsides. Then, I finished baking it in the oven at 375 for about 20 minutes (or until pink is gone and juices run clear). During the last few minutes, sprinkle some seasoning on your shrimp and throw that into the pan, as well. I buy precooked shrimp because it makes my life so much easier and cuts down on my cooking time. Once they’re done, give them a minute to rest before slicing into them.To bake my taco shells, I brushed each side of my corn tortilla with corn oil, placed inside of my oven upside down on the racks (I used my toaster oven), and baked at 375 for about 7 minutes — or until crispy. You want to work fast with these because folding them over the rack like this can cause them to rip. I found that the easiest way was to coat them all in corn oil, then place them on the rack and immediately start baking. If you use flour tortillas, don’t worry because the ripping won’t happen! While you’re waiting on your taco shells to bake, go ahead and make your avocado cream sauce. These ingredients can be totally customized to your family’s tastes–add a little bit of cilantro, more lime, onion powder, chili/lime seasoning for some spice!

For the Garlic Avocado Cream Sauce:

  • 1 Large Avocado
  • 1 C Plain Greek Yogurt
  • 1 Lime, juiced
  • Garlic, to taste
  • Salt, to taste

*Optional, 1-2 TBSP Jalapeño, diced (this will add a bit of a kick to your sauce) Mix all ingredients together and season to taste. You want it to have a flavor that you like. I like it pretty garlicy and salty. Now comes the fun part, assembling your tacos! I sliced my chicken up and mixed it into a bowl with the shrimp so that each taco would have both inside. I laid that down inside of the tortillas first. Then, add all of your favorite toppings. We decided to use lettuce, tomato, onion, jalapeño, lime juice, and the garlic avocado cream sauce. Choosing fresh ingredients for your tacos can help to keep them from feeling so heavy. These were such a hit. The kids ate them in flour tortillas, and Jacob and I topped ours with tons of sauce and extra lime juice squeezed on top. It definitely satisfied my taco craving, and I think that all of my homemade tacos will be baked from now on!


All posts

No Comments

Leave a Reply

About Me

About Me

I'm Brandi, a thirty year old Mom of two living just outside of Nashville. I share all of my passions here. My hope is to help you realize that you can make some absolutely amazing, flavorful, and healthy meals at home...meals that your family will love, and you don't have to spend a lot of money or put in a ton of effort in the kitchen. I want you to be able to find community, encouragement, tips, and several laughs here.. So grab a snack and your favorite drink and stay a while! Let's be friends. Read More

Subscribe & Follow

Subscribe to our Mailing List

Get the news right in your inbox!

Latest Posts


  • Garlic Parmesan Chicken Tenders over Cavatappi Pasta in Vodka Sauce—RECREATE THIS DECADENT MEAL IN LESS THAN 30 MINUTES! 
Y’all know that I love things that are quick, easy, and flavorful in the kitchen. And this one took less than 30 minutes start to finish! I dare say maybe even less than 20. 👀⠀
I’ve been making chicken (I’ve tried tender, breasts, and thighs) this way for about a week or two now and it’s so incredibly flavorful and juicy! ⠀
This meal looks and tastes super decadent, with very minimal effort. ⠀
The @weberseasonings Garlic Parmesan seasoning that I mention and use here is a new favorite, I’ve been putting it on everything—but of course you can change up the seasonings and even the sauces to cater to your family’s tastebuds. 
I bet this would be really good with some fettuccine and alfredo sauce; I may try that next!
Get you a Valentine who looks at you the way that Grayson looks at ice cream in the ➡️➡️s w i p e 😂😂😂
  • These didn’t photograph as well as I wanted, but they were insanely delicious. 
Baja Chicken and QUESO stuffed Bell Peppers. 🤤🤤 I cooked two chicken breasts in a little bit of chicken broth in the crockpot—seasoned with @goyafoods Adobo Seasoning, onion and garlic powder, chili powder, and pepper. High for 3/4 or low for 6. 
Then I began by caramelizing some onions in my pan, added a bit (a lot) of minced garlic and sautéed until fragrant. I added a can of tri bean blend (this was kidney, black, and pinto beans but you can use your fave) and a can of corn drained and rinsed into the pan. Seasoned all with onion and garlic powder, as well as salt and pepper. I added my shredded chicken and a jar of my favorite Queso to these. 
After cutting the tops off and cleaning the seeds out from inside my peppers, I spooned this mixture into each and sprinkled with cotija cheese. 
Bake them at 350 for 30-45 minutes or until the cheese on top is brown and bubbling. *You can boil your peppers prior to this so they’re soft and not super chewy. 
I served them over Mexican Rice (also from Goya). These will be on the blog soon. But I wanted to share it since it was super yummy. ■ ■ 
#foodblogger #eatingfortheinsta #eatmunchies #epicurious #feedfeed #foodbloggerfeed #foodbloggersofinstagram #foodie #foodies #foodlover #foodphotography #foodstagram #foodstyling #forkyeah #huffposttaste #instafood #nashvillefoodblogger #seriouseats #spoonfeed #buzzfeast #bonappetit #tasty #yummy #beautifulcuisines
  • Perfect Saturday Family Lunch. 
We tried out @baddaddysburger for the first time today and it did *not* disappoint. Jacob got the Bad Ass Burger, which is a 10oz beef patty with buttermilk fried bacon on top. It comes with horseradish mayo, but he subbed for original. 
And I got the create your own (giant) salad—with chopped romaine, red onions, hard boiled eggs, black olives, grapes, shredded cheese, croutons and fried chicken tenders; with ranch on the side. Seriously delicious. 
Their fried pickles were noteworthy—coated in a seasoned batter and super tasty. Our server told us that the fried deviled eggs were really popular as well, so that’s on my to try list. 
We didn’t try their milkshakes or banana pudding today because we were just so full, but I can’t wait to go back. 
#bonappetit #buzzfeast #eatingfortheinsta #eatmunchies #epicurious #feedfeed #foodblogger #foodbloggerfeed #foodbloggersofinstagram #foodie #foodies #foodlover #foodphotography #foodstagram #foodstyling #forkyeah #huffposttaste #instafood #nashvillefoodblogger #seriouseats #spoonfeed #baddaddysburgerbar #baddaddy #bdburgerporn
  • My photo dump rambling of a weekend recap is live on the blog. I had so much fun with these ladies, and I swear I’ll stop talking about it eventually. 😂 
Shout outs to every single place we went that accommodated such a large group of loud women, all with cameras out. 
@noelle_nashville / @makeready_nashville provided us with THE most delicious dinner Friday night, where this photo was taken. (I think that I may take Jacob there for Valentine’s Day). 📸: @ellie_kayphotography 
#rrnashville2020 #rootandrise #nashvillemom #nashvillemomblogger #momblogger #nashvilleblogger #lovewhatmatters #communityovercompetition #nashvillefoodblogger #eatnashville
  • Wow. FIVE YEARS.⠀
While we’ve been together for much longer, marriage is so much different. And I definitely think that getting to the five year mark is a feat in itself. ⠀
Today on the blog—I’m sharing a few, five to be exact, of the lessons I’ve learned over the course of the last five years. (Click the Link in my Bio to read). ⠀
Being married to someone and in their space almost constantly, you learn a lot about a person...and I honestly feel like I picked one of the best. He’s my best friend and he is always in my corner. He supports me unconditionally, even if I’m not believing in myself. ⠀
Spoiler Alert: It isn’t always Sunshine and Rainbows, but Marriage isn’t supposed to suck. ⠀
If I could give one quick piece of advice it would be this: Marry someone who just gets you. Someone who sets your soul on fire. ⠀
I’ve said this many times, but I knew almost instantly that I was going to marry my husband. ⠀
What is the best piece of marriage/relationship advice you’ve ever received, and what is the worst? ⠀
#nashvilleblogger #nashvillemom #mommyblogger #momentsinmotherhood #motherhoodintheraw #momblogger #lovewhatmatters #funnyparenting #theselittlemoments #scarymommy #nashvillemomblogger #motherhoodunplugged

Follow @brandiamabisca

Blogs That I Love