Blackened Shrimp Tacos With Slaw Sriracha Sauce Recipes

BLACKENED SHRIMP TACOS

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.

BLACKENED SHRIMP TACOS WITH SMASHED AVOCADOS AND SLAW

Steps:

• SHRIMP: Combine the smoked paprika, sugar, cumin, garlic, cayenne, salt, thyme, and onion powder in a small bowl. Place the cleaned shrimp in a medium bowl and toss with the prepared seasoning. Allow the shrimp to marinate for roughly 5 minutes if you can. Heat a large pan over medium-high heat. Add the butter and cook the shrimp for roughly 2-4 minutes, flipping as needed to cook evenly on both sides until firm and cooked through. If you don't have a pan large enough, cook in two batches, you don't want the shrimp to steam, but rather sear and blacken.
• MAKE THE SLAW: Place all the ingredients for the slaw (except the cabbage) with ½ teaspoon of salt and start with 3 tablespoons of lime juice into a food processor and blend until smooth. Taste and adjust salt and lime juice to preference. Toss ½ the dressing with the cabbage and adjust with more to taste.
• ASSEMBLE: Add the smashed avocados to a warm tortilla, top with slaw and blackened shrimp. Sprinkle on cotija cheese and serve with lime wedges on the side!

BLACKENED SHRIMP TACOS WITH SLAW & SRIRACHA SAUCE

Steps:

• Mix together the mayonnaise, sugar, mustard, vinegar, salt and pepper in a bowl in a large bowl. Add the coleslaw mix and onions. Stir until everything is coated in dressing. Refrigerate until ready to serve.
• Mix all the ingredients together in a small bowl and refrigerate until ready to use.
• Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.Heat 1 Tablespoon of butter in a skillet over medium heat. When the butter has melted, add the shrimp and cook for 3 minutes per side or until no longer pink.
• Place about 1/4 cup of the coleslaw inside a flour tortilla along with 3 shrimp and some diced tomatoes. Drizzle some Sriracha sauce on top and serve.

SHRIMP TACOS WITH SRIRACHA SAUCE

Steps:

• Squeeze juice from 1 lime; toss with cabbage. Set aside.
• Whisk vinaigrette and Sriracha sauce until blended. Add half the vinaigrette mixture to mayo; mix well. Reserve for later use.
• Heat remaining vinaigrette mixture in large nonstick skillet on medium-high heat. Add shrimp; cook 4 to 6 min. or until shrimp turn pink, stirring frequently.
• Top tortillas with cabbage mixture, avocados, cheese and shrimp. Drizzle with reserved mayo mixture; sprinkle with cilantro. Roll up.
• Cut remaining lime into 8 wedges. Serve with the tacos.