The bleaker the weather, the brighter the food, I say. It’s the new year, and January can be a cold, wet, and dark second act following the holiday festivities. A perfect antidote is to create light and vibrant food to ward off the seasonal blues and balance out any celebratory excesses.

These Baja-inspired tacos piled with blackened shrimp channel the South, the border, and beyond. They’re vibrant and wholesome, not bogged down by any heavy sauces, cheeses, or meat. A citrusy salsa and fresh avocado are light and healthy accompaniments, refreshing in their simplicity. The tacos are easy to prepare, requiring just a fair amount of chopping, which is a simple activity that distracts from any inclement weather outside. And, perhaps best of all, they’re fun to eat, inviting interaction and hands-on noshing.

The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.

Blackened Shrimp Tacos

Serves 4

To Make the Crema

• 2/3 cup whole-milk Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon Sriracha, or to taste
• Pinch of kosher salt

• 1 cup grape tomatoes, chopped
• 1 cup defrosted frozen yellow corn
• 1 small poblano pepper, seeded, finely diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• 1 small garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

• 2 teaspoons smoked paprika
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

• 24 large (18/20) shrimp, peeled and deveined, tails intact optional
• 2 tablespoons extra-virgin olive oil, divided
• 1 large ripe but firm avocado, halved, sliced crosswise
• Flour or corn tortillas, warmed
• Cilantro leaves for garnish
• Lime wedges

In a separate bowl, combine the salsa ingredients. Taste for seasoning.

Combine the spices in a small bowl. Toss the shrimp with 1 tablespoon oil in a large bowl. Add the spices and stir to thoroughly coat the shrimp.

Heat 1 tablespoon oil in a cast-iron pan over medium heat. Carefully arrange the shrimp in one layer in the pan without overcrowding (in batches if necessary). Cook until charred and cooked through the center, about 4 minutes, turning once.

To serve, arrange a few slices of avocado on a warmed tortilla. Spoon some of the salsa over, then top with shrimp. Drizzle with some of the crema. Garnish with cilantro and serve with the lime wedges for squeezing.