Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the shrimp tacos -; 2 pounds extra-large shrimp (26-30 count), cleaned, shelled, 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blackened Shrimp Tacos

1. For the shrimp tacos -

2. 2 pounds extra-large shrimp (26-30 count), cleaned, shelled, and deveined -

3. 2 teaspoons blackened seasoning -

4. 1/2 teaspoon salt, if needed -

5. 8 corn or flour tortillas -

6. For the cabbage slaw -

7. 2 cups thinly sliced red cabbage -

8. 1/4 cup mayonnaise -

9. 1/2 tablespoon granulated sugar -

10. 1/4 teaspoon black pepper -

11. 1/2 tablespoon white vinegar -

12. 1 tablespoon vegetable oil, avocado oil, or grapeseed oil -

13. For serving -

14. 1/2 cup crumbled Mexican queso fresco -

15. 1/2 cup chopped cilantro -

16. Lime wedges -

How to cook deliciously - Blackened Shrimp Tacos

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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. Stage

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

7. Stage

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

8. Stage

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!