Blackened Shrimp Tacos

These blackened shrimp tacos feature a marinated coleslaw topping, are simple to prepare, and come together fast for a weeknight dinner the whole family will enjoy. Serve with rice, beans or both.

Blackened Shrimp Tacos
  • 1 (14 ounce) bag classic coleslaw mix

  • 1/4 cup chopped red onion

  • 1/4 cup chopped cilantro

  • 1 jalapeno, seeded and minced

  • 2 limes, juiced

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne pepper

  • 1 pound large peeled, deveined raw shrimp

  • 1 1/2 teaspoons blackened seasoning

  • 1 1/2 teaspoons olive oil

  • 12 flour tortillas, warmed

  • 8 ounces prepared guacamole

    1. Place coleslaw mix, red onion. cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper in a large bowl. Stir until evenly combined. Set aside.

    2. In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.

    3. Heat a large skillet over medium-high heat. Add shrimp mixture and cook until shrimp are bright pink on the outside and the meat is opaque, about 6 minutes, stirring halfway through.

    4. Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.

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