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.
Provided by Dahn Boquist
Categories Main Dish
Time 21m
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 409 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 998 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
BLACKENED SHRIMP TACOS WITH CREAMY DILL SAUCE
These Blackened Shrimp Tacos with cool, creamy dill sauce is an easy and healthy taco recipe that takes only 15 minutes to make!
Provided by Elizabeth Lindemann
Categories Tacos
Time 15m
Number Of Ingredients 11
Steps:
- Mix ingredients for creamy dill sauce in a bowl. Cover and set aside.
- Heat a cast iron skillet over high heat until very hot (this can take a couple of minutes- see notes for other skillet types). Turn on your oven fan- it can get smoky!
- Pat the shrimp as dry as you can. Cover with the blackening seasoning (3 tablespoons), pressing it into the surface of each shrimp on all sides.
- Add butter to the hot skillet until melted. Cook shrimp in butter (2 tablespoons) on medium-high heat on both sides until cooked (2-3 minutes on each side).
- Meanwhile, toast corn tortillas in a dry skillet or over your gas burners, or just microwave them to soften a bit (no need to toast flour tortillas, but I do recommend warming them up).
- Serve tacos by distributing equal amounts of shrimp in the 8 tortillas spread with the creamy dill sauce, topped with shredded cabbage/lettuce.
Nutrition Facts : ServingSize 2 tacos, Calories 310 kcal, Carbohydrate 26 g, Protein 32 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 303 mg, Sodium 2065 mg, Fiber 3 g, Sugar 2 g
BLACKENED SHRIMP TACOS
Smoky and spicy shrimp, sweet and tangy slaw, and a zesty garlic lime sauce make these Blackened Shrimp Tacos seriously delicious!
Provided by Beth - Budget Bytes
Time 40m
Number Of Ingredients 27
Steps:
- To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
- To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
- Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
- Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
- Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
- To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.
Nutrition Facts : ServingSize 1 Serving, Calories 303.9 kcal, Carbohydrate 19.32 g, Protein 10.38 g, Fat 21.83 g, Fiber 3.77 g, Sodium 740.63 mg
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- Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
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