Blackened Shrimp Tacos with Slaw & Sriracha Sauce

These blackened shrimp tacos are an easy, healthy weeknight dinner and a twist on your regular Taco Tuesday.

These spicy blackened shrimp, along with a sweet coleslaw and spicy Sriracha sauce are not for the weak!  You can always adjust the seasonings but sometimes you just need a little heat in your life.

WHAT DOES IT MEAN TO ‘BLACKEN’ FOOD?

There is a difference between ‘grilling’ something and ‘blackening’ it.  To blacken does not mean to burn or cook until it is black.  We call that burnt.   You first want to create a blackening seasoning mix that has no oil, otherwise that would be a marinade.

So it’s essentially a dry rub and then, the shrimp in our case, is cooked over high heat in a pan that has been preheated.  I will always recommend a cast iron skillet for these types of recipes as you can heat it to a very hot temperature without it smoking like stainless would do.

So you are charring it at a high temperature and cooking it very quickly which will give it a nice flavor packed, crusty outside.

WHAT EXACTLY IS IN BLACKENING SEASONING?

This is a basic blackening seasoning.  Sometimes basil is added and you can of course adjust these to your tastes.

• Smoked paprika (you can use regular if you don’t care for a smoky flavor)
• Thyme
• Oregano
• Cumin
• Cayenne (use a little or a lot)
• Garlic powder
• Onion powder
• Salt and pepper

A word about the slaw …. I typically prefer coleslaw after it’s been in the fridge over night to soften.  However, in the case of shrimp tacos, I like it better when it’s crunchy.  It just adds another layer of texture to the soft shrimp.

It’s ice cold, it’s crunchy and if offsets the spice from the shrimp and creamy sriracha sauce.  Feel free to toast your tortillas on the burner of your stove for a minute or two for some more texture and crunch!

TOPPINGS:

The sky is the limit.  You can top your tacos with:

• Diced Tomatoes
• Avocado slices
• Shredded lettuce
• Mango Salsa ~ Helllooo!
• Fresh Cilantro or Parsley

These shrimp tacos are a much healthier alternative to ground beef and pre packaged taco seasoning.  Taco night can still be a part of your weekly menu and it can delicious too!

Blackened Shrimp Tacos with Slaw & Sriracha Sauce

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★★★★★

5 from 2 reviews

• Author: Debi

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Description

These blackened shrimp tacos are an easy, healthy weeknight dinner and a twist on your regular Taco Tuesday.

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Ingredients

Scale 1x2x3x

BLACKENING SEASONING:

• 1 Tbsp Smoked Paprika
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Sea Salt and Fresh Black Pepper

FOR THE COLESLAW:

• 1/2 Bag Coleslaw Mix (or a combination of red/green cabbages and shredded carrots)
• 1 Tablespoon Organic Onion, diced
• 1/3 Cup Mayonnaise
• 1/2 Tbsp Sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon White Wine Vinegar
• 1/4 teaspoon Sea Salt and Fresh Black Pepper

CREAMY SRIRACHA SAUCE:

• 1/4 Cup Mayonnaise + 1 Tablespoon
• 1 Tablespoon Sriracha Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Ketchup
• 2 teaspoons Sugar
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Garlic Powder
• Fresh Black Pepper to taste

• 1 Lb. Medium Sized Shrimp (peeled, deveined and tails removed)
• 6 Taco Size Flour Tortillas
• 1 Ripe Organic Tomato, diced small

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Instructions

FOR THE COLESLAW:

1. Mix together the mayonnaise, sugar, mustard, vinegar, salt and pepper in a bowl in a large bowl.  Add the coleslaw mix and onions.  Stir until everything is coated in dressing.  Refrigerate until ready to serve.

FOR THE CREAMY SRIRACHA SAUCE:

1. Mix all the ingredients together in a small bowl and refrigerate until ready to use.

FOR THE SHRIMP:

1. Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.Heat 1 Tablespoon of butter in a skillet over medium heat.  When the butter has melted, add the shrimp and cook for 3 minutes per side or until no longer pink.

PUT IT ALL TOGETHER:

1. Place about 1/4 cup of the coleslaw inside a flour tortilla along with 3 shrimp and some diced tomatoes.  Drizzle some Sriracha sauce on top and serve.

LOOKING FOR MORE SEAFOOD RECIPES?

• JUMBO LUMP MARYLAND CRABCAKES
• BUTTERY GARLIC BAKED SCALLOPS
• ROASTED GARLIC SHRIMP COCKTAIL
• MAPLE & BROWN SUGAR GLAZED SALMON

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