15 Minute Easy Blackened Shrimp Tacos Recipes

15 MINUTE EASY BLACKENED SHRIMP TACOS

Steps:

• Thaw the shrimp if needed and pat dry with paper towels.
• In a medium bowl, mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper.
• Add the shrimp to the seasoning and toss to coat. Let sit for 5 minutes.
• Meanwhile, place the avocado, mango and red cabbage in a bowl and toss with lime juice. Set aside.
• Place a non-stick pan or skillet over medium-high heat. When hot, add olive oil and garlic and fry for about 30 seconds until fragrant.
• Add the seasoned shrimp and sauté for about 2 minutes per side until the shrimp turn pink and start to curl. Remove from heat.
• Heat the tacos in a dry skillet, if desired.
• Assemble the tacos: place a few shrimp into the tortillas followed by a large spoonful of salsa. Garnish with optional cilantro and sour cream. Serve and enjoy!

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW

Steps:

• Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
• Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
• In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
• Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.