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BLACKENED SPICY SHRIMP TACOS W/ SLAW AND SRIRACHA SAUCE - a healthy twist to Taco Tuesdays #shrimptacos #healthy #weeknight dinner #happilyunprocessed

Blackened Shrimp Tacos with Slaw & Sriracha Sauce


  • Author: Debi

Description

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


Scale

Ingredients

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:

  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.