Description
These blackened shrimp tacos are an easy, healthy weeknight dinner and a twist on your regular Taco Tuesday.
Ingredients
Scale
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
Instructions
FOR THE COLESLAW:
- 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:
- Mix all the ingredients together in a small bowl and refrigerate until ready to use.
FOR THE SHRIMP:
- 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:
- 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.
