Blackened Cajun Shrimp Tacos with Avocado Salsa

http://therecipecritic.com/2017/04/blackened-cajun-shrimp-tacos-avocado-salsa/

• 
  
• 1 pound jumbo shrimp peeled and deveined, remove tails if wanted
• 1 Tablespoon cajun seasoning
• 2 tablespoons olive oil
• Avocado salsa:
• 3 roma tomatoes, diced
• 1 (11 ounce) can yellow corn, drained
• 1 (15 ounce can black beans, rinsed and drained
• ½ red onion, diced
• 2 avocados, diced
• ¼ cup chopped cilantro
• juice of one lime
• salt and pepper to taste
• crumbled feta for topping, optional
• 4-6 flour tortillas for serving

1. In a medium sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.
2. To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
3. Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.