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 Chipotle Slaw
- ¾ cup mayonnaise
- ½ cup sour cream
- 3 garlic cloves minced
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 to 2 chipotle peppers in adobo sauce
- 1 head cabbage shredded (about 6 to 7 cups)
- 2 large carrots shredded
- 5 to 6 green onions thinly sliced
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
- 8 to 10 corn tortillas 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.
Nutrition
Serving: 1 | Calories: 409kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 998mg | Fiber: 5g | Sugar: 10g
