Blackened Shrimp Tacos With Sweet Pepper Slaw Recipes

SHRIMP TACOS WITH CREAMY TACO SLAW

Steps:

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

BLACKENED SHRIMP TACOS

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.

BLACKENED SHRIMP TACOS WITH SWEET PEPPER SLAW

Steps:

• Add the shrimp to a medium sized bowl
• Pour in the lime juice and add the spices, toss to coat
• Allow the shrimp to marinate for 15 minutes
• Add the sweet peppers, apples and red onion to a small bowl
• Pour in the lime juice and olive oil, mix
• Add the spices, mix
• Spoon the sour cream into a small bowl
• Mix in the spices
• Heat a large skillet over medium heat
• Add the coconut oil, allow to melt
• Add the shrimp to the skillet, cook for 2-3 minutes on each side
• Heat the tortillas in the microwave for 10-15 seconds to soften
• Spoon a generous helping of sour cream onto each tortilla
• Top each with 5-6 cooked shrimp
• Top the shrimp with the the sweet pepper slaw
• Sprinkle with cotija cheese
• Garnish with avocado slices and cilantro

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

Steps:

• In a large bowl, combine the sliced cabbage and almonds.
• In a mason jar, mix the dressing: olive oil, vinegar, honey, pepper and salt. Shake until well mixed.
• If eating immediately: Toss the coleslaw in the dressing. Sprinkle the toasted ramen noodles on top.
• If preparing in advance: Package the cabbage and almonds together. Store the ramen noodles in a separate container or plastic bag. Bring the mason jar of dressing along, and mix all the ingredients just before serving.
• In a small bowl, mix the blackening seasoning ingredients: paprika, chili powder, garlic powder, black pepper, oregano, basil, cayenne and salt. Stir until mixed. Set aside.
• Place shelled and deveined shrimp into a medium-sized bowl. Sprinkle with the blackening seasoning, and toss until all shrimp are coated. (The seasoning will be thick. Don't fear that this will be too much -- it makes it delicious!)
• Heat a skillet with a tablespoon of olive oil over medium-high heat. (If doing this at a tailgate, you can throw the shrimp directly onto the grill! Or you can cook them on a skillet on the grill, if you so desire.)
• When the oil is hot, add the shrimp.
• Cook until pink and completely cooked through. This will take about 4-5 minutes, depending on the heat.
• Remove from the skillet, and set aside.
• In the same skillet (or directly on the grill OR stovetop), heat the tortillas until just warmed.
• In the warm tortillas, layer a helping of the prepared coleslaw. Top with the blackened shrimp.
• Enjoy immediately!