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.
Servings: 8 tacos
Ingredients
For the Blackened Shrimp
- 5 teaspoons sweet paprika
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 pound shrimp peeled and deveined
- 2 tablespoon olive oil
- 2 to 3 garlic cloves minced
For the Tacos
- chipotle slaw
- Mango salsa
- 8 to 10 corn tortillas or flour tortillas
- 4 green onions sliced
- 4 ounces Cotija cheese crumbled
Instructions
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, toss with 1 tablespoon of olive oil, then add the seasoning blend and toss to coat.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, just until fragrant. Working in batches, add the shrimp and sauté for 2 to 4 minutes, until pink and cooked through. Transfer to a bowl as each batch finishes.
Assemble the Tacos:
- Layer some chipotle slaw onto a tortilla. Top with blackened shrimp, mango salsa, green onions, and Cotija cheese. Serve with extra chipotle slaw 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.
Nutrition
Serving: 1 serving | Calories: 409kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 998mg | Fiber: 5g | Sugar: 10g
