Description
Spicy blackened shrimp, crunchy slaw, and creamy Sriracha sauce are piled into warm tortillas for an easy taco night with plenty of heat, texture, and flavor.
Ingredients
Scale
Blackening Seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the Slaw
- 1/2 bag coleslaw mix, or about 3 cups shredded cabbage and carrots
- 1 tablespoon finely diced onion
- 1/3 cup mayonnaise
- 1/2 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the Creamy Sriracha Sauce
- 5 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 teaspoons sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- Freshly ground black pepper, to taste
For the Tacos
- 1 lb medium shrimp, peeled, deveined, and tails removed
- 1 tablespoon butter, for cooking the shrimp
- 6 taco-size flour tortillas
- 1 ripe tomato, finely diced
Instructions
For the Coleslaw
- In a large bowl, whisk together the mayonnaise, sugar, Dijon mustard, white wine vinegar, salt, and black pepper.
- Add the coleslaw mix and diced onion, then toss until everything is evenly coated.
- Refrigerate until ready to serve.
For the Creamy Sriracha Sauce
- Stir together the mayonnaise, Sriracha, rice vinegar, ketchup, sugar, salt, garlic powder, and black pepper in a small bowl.
- Refrigerate until ready to use.
For the Shrimp
- Combine all of the blackening seasoning ingredients in a small bowl.
- Add the shrimp to a bowl and toss with the seasoning until evenly coated.
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for about 2–3 minutes per side, or until opaque and cooked through.
Assemble the Tacos
- Add a spoonful of coleslaw to each warm flour tortilla.
- Top with blackened shrimp and diced tomato.
- Drizzle with the creamy Sriracha sauce and serve immediately.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mexican
