Blackened Shrimp Tacos

Blackened Shrimp Tacos

from simplyrecipes.com
Entree
31 min
4 servings
1111 kcal / serving

These blackened shrimp tacos make a great light lunch or dinner during spring and summer! With juicy blackened shrimp and tangy red cabbage slaw, they get to the table in no time.

Ingredients

  • 2 poundsextra-large shrimp (26-30 count), cleaned, shelled, and deveined
  • 2 teaspoonsblackened seasoning
  • ½ teaspoonsalt, if needed
  • 8corn or flour tortillas
  • 2 cupsthinly sliced red cabbage
  • ¼ cupmayonnaise
  • ½ tablespoongranulated sugar
  • ¼ teaspoonblack pepper
  • ½ tablespoonwhite vinegar
  • 1 tablespoonvegetable oil, avocado oil, or grapeseed oil
  • ½ cupcrumbled mexican queso fresco
  • ½ cupchopped cilantro
  • lime wedges

Directions

  1. 1

    Preheat the oven to 300°F.   Wrap the tortillas in foil and place them on a baking sheet or pan.

  2. 2

    Season the shrimp: In a large bowl combine the shrimp, blackening seasoning, and salt.

  3. 3

    Warm the tortillas: Bake the foil-wrapped tortillas until the 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. 4

    Make the cabbage slaw: In a large bowl, combine the cabbage, mayo, sugar, black pepper, and white vinegar.

  5. 5

    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. 6

    Assemble the tortillas: Place the tortillas in a serving platter or plates. Divide the shrimp and slaw equally between the tortillas.

  7. 7

    Garnish and serve:  Garnish with cheese and cilantro. Serve with lime wedges. Serve.

  8. 8

    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. Did you love the recipe? Leave us stars below!