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!

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:

• Combine first 5 ingredients in a small bowl; set aside.
• Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
• Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
• Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.