Blackened Shrimp Tacos

These are loaded shrimp tacos. They are filled with spicy blackened shrimp, chipotle slaw, and mango salsa. A sprinkling of Cotija cheese and a drizzle of chipotle dressing make these tacos the absolute best.

5 from 4 votes

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Prep Time: 15

Cook Time: 6

Total Time: 21

Servings: to 10 tacos

Calories: 409kcal

Author: Dahn Boquist

Ingredients

For the Chipotle Slaw

3/4 cup mayonnaise
1/2 cup sour cream
3 garlic cloves minced
1 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lime juice
1 tablespoon honey
1 to 2 chipotle peppers* from a can
1 cabbage shredded (about 6 to 7 cups)
2 carrots shredded
5 to 6 green onions thinly sliced

For the Blackened Shrimp

5 teaspoons sweet paprika
1 tablespoon dried garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper
1 pound shrimp peeled and deveined
2 tablespoon olive oil
2 to 3 garlic cloves minced

For the Tacos

8 to 10 corn or flour tortillas
Mango salsa
4 green onions sliced
4 ounces Cotija cheese crumbled

Instructions

Make the chipotle slaw

Combine the mayonnaise, sour cream, garlic, onion powder, cumin, salt, pepper, lime juice, honey and chipotle peppers in a small dish. Mix until well combined.
Place the cabbage, carrots and green onions in a large bowl. Stir 1/2 to 3/4 of the dressing into the cabbage. Reserve the rest of the dressing for drizzling over the tacos. Cover the slaw and place in the refrigerator until later.

Make the Blackened Shrimp:

In a small dish, combine the paprika, garlic powder, oregano, thyme, sugar, salt, cayenne, and pepper.
Place the shrimp in a large bowl and toss them with a tablespoon of olive oil. Add the seasoning blend. Toss to coat the shrimp in the seasoning.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Working in batches, add the shrimp and sauté for 2 to 4 minutes until the shrimp are pink. Transfer the shrimp to a bowl as soon as they finish cooking.

Assemble the Tacos

Place some slaw on a tortilla shell. Top with shrimp, mango salsa, green onions, and Cotija cheese. Serve with extra chipotle dressing and lime wedges.

Notes

The coleslaw will keep in the fridge for 2 days. You can make the dressing up to 5 days in advance and store it separately from the shredded cabbage.

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