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 SMASHED AVOCADOS AND SLAW
Quick and easy blackened shrimp tacos recipe! The seasoning on these shrimp tacos is so good when you combine it with seasoned smashed avocados and fresh slaw!
Provided by Marzia
Categories 30 Minute Meals
Time 25m
Number Of Ingredients 15
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 SPICY KALE SLAW
Provided by Ellen
Time 35m
Number Of Ingredients 14
Steps:
- First, make the cashew sauce by adding all four ingredients to a large glass measuring cup. Blend with an immersion blender until smooth and creamy. Set aside.
- Add coleslaw, chopped kale, and diced jalapeño to a medium-sized mixing bowl.
- In small prep bowl, stir together yogurt, lemon juice, salt, and pepper. Toss with greens. There should be just enough to lightly coat all the greens. Set aside.
- Peel shrimp and pat dry. In a prep bowl, toss with 2 tablespoons BBQ rub or blackening seasoning. I used this Trader Joe's BBQ rub.
- Heat 1 tbsp oil of your choice (I used coconut oil) in large skillet over medium-high. Cook shrimp for 2-3 minutes on each side, until opaque all the way through.
- Meanwhile, wet a paper towel and wring it out. Wrap the stack of tortillas in the paper towel and microwave on a plate for 30 seconds.
- To build the tacos, place a handful of the slaw on each warm tortilla, topped with 3 shrimp. Drizzle with spicy cashew sauce.
BLACKENED FISH TACOS WITH CHILI-SPICED SLAW AND CHARRED SCALLION SALSA
Provided by James Briscione
Categories main-dish
Time 50m
Yield 6 generous servings
Number Of Ingredients 26
Steps:
- For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.
- Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.
- For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.
- In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.
- Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.
- Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.
- Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.
- Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.
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