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Per serving
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- 1
Prep the shrimp
Peel and devein the shrimp, remove tails, and pat dry. If frozen, run under cool water in a colander until thawed, then dry well. Dry shrimp is what gets you a real crust instead of steam.
- 2
Make the slaw
In a large bowl, whisk the mayo, sour cream, sriracha, lime juice, and 1 minced garlic clove until smooth. Add the shredded cabbage, chopped red onion, and chopped cilantro. Toss to coat, taste, and adjust. Set aside while you cook the shrimp.
- 3
Blacken the shrimp
Melt the butter in a large skillet over medium-high. Add the shrimp in a single layer and sprinkle the blackened seasoning over the top. Cook, flipping once, until the shrimp are pink with a dark crust and cooked through, about 5 minutes total. Don't crowd the pan.
- 4
Warm and assemble
Warm the corn tortillas in a dry skillet or over an open flame until pliable. Pile on the slaw, top with blackened shrimp and sliced avocado, and finish with a squeeze of lime.
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Blackened Shrimp Tacos
Created by: 30MinuteMeals
Ingredients
- 1 lb shrimp
- 2 tbsp butter
- 3 tbsp blackened seasoning
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tbsp sriracha
- 2 tbsp lime juice
- 1 garlic
- 3 cup cabbage
- 1/3 cup red onion
- 1/4 cup cilantro
- 8 corn tortillas
- 1 avocado
- lime wedges
Instructions
- Prep the shrimpPeel and devein the shrimp, remove tails, and pat dry. If frozen, run under cool water in a colander until thawed, then dry well. Dry shrimp is what gets you a real crust instead of steam.
- Make the slawIn a large bowl, whisk the mayo, sour cream, sriracha, lime juice, and 1 minced garlic clove until smooth. Add the shredded cabbage, chopped red onion, and chopped cilantro. Toss to coat, taste, and adjust. Set aside while you cook the shrimp.
- Blacken the shrimpMelt the butter in a large skillet over medium-high. Add the shrimp in a single layer and sprinkle the blackened seasoning over the top. Cook, flipping once, until the shrimp are pink with a dark crust and cooked through, about 5 minutes total. Don't crowd the pan.
- Warm and assembleWarm the corn tortillas in a dry skillet or over an open flame until pliable. Pile on the slaw, top with blackened shrimp and sliced avocado, and finish with a squeeze of lime.