Blackened Shrimp Tacos
Ingredients
For the shrimp tacos
- 2 pounds extra-large shrimp (26-30 count), peeled, cleaned, and deveined
- 2 teaspoons blackened seasoning
- 1/2 teaspoon salt, if needed
- 8 corn or flour tortillas
For the cabbage slaw
- 2 cups thinly sliced red cabbage
- 1/4 cup mayonnaise
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon black pepper
- 1/2 tablespoon white vinegar
- 1 tablespoon vegetable oil, avocado oil, or grapeseed oil
For serving
- 1/2 cup crumbled Mexican queso fresco
- 1/2 cup chopped cilantro
- Lime wedges
Instructions
- 1
Preparation - Preheat the oven to 300°F. Wrap the tortillas in foil and place them on a baking sheet or pan.
- 2
Preparation - Season the shrimp: In a large bowl combine the shrimp, blackening seasoning, and salt.
- 3
Cooking - Warm the tortillas: Bake the foil-wrapped tortillas until they are warmed through, about 10 minutes. (If your tortillas are done before you finish the slaw and shrimp, turn off the oven, and leave the tortillas inside to stay warm until you are ready to assemble.)
- 4
Cooking - Make the cabbage slaw: In a large bowl, combine the cabbage, mayo, sugar, black pepper, and white vinegar.
- 5
Cooking - Cook the shrimp: In a large nonstick skillet over medium-high heat, add in the oil. Once it's hot, add the shrimp. Cook, until the shrimp have slightly browned on the outside and they have cooked through turning pink throughout, flipping halfway through, 2 to 3 minutes per side.
- 6
Assembly - Assemble the tortillas: Place the tortillas in a serving platter or plates. Divide the shrimp and slaw equally between the tortillas.
- 7
Serving - Garnish and serve: Garnish with cheese and cilantro. Serve with lime wedges. Serve.
- 8
Storage - Storage: I recommended eating the assembled tacos that same day! If you have leftover shrimp or slaw feel free to store in separate air tight containers in the fridge for up to 2 days.
