Blackened Shrimp Tacos
These blackened shrimp tacos feature a marinated coleslaw topping, are simple to prepare, and come together fast for a weeknight dinner the whole family will enjoy. Serve with rice, beans or both.
Ingredients
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1 (14 ounce) bag classic coleslaw mix
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1/4 cup chopped red onion
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1/4 cup chopped cilantro
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1 jalapeno, seeded and minced
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2 limes, juiced
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 pound large peeled, deveined raw shrimp
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1 1/2 teaspoons blackened seasoning
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1 1/2 teaspoons olive oil
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12 flour tortillas, warmed
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8 ounces prepared guacamole
Instructions
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Place coleslaw mix, red onion. cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper in a large bowl. Stir until evenly combined. Set aside.
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In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.
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Heat a large skillet over medium-high heat. Add shrimp mixture and cook until shrimp are bright pink on the outside and the meat is opaque, about 6 minutes, stirring halfway through.
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Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.
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