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.
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
- 14 ounce bag classic coleslaw mix
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeno seeded and minced
- 2 limes juiced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound large peeled deveined raw shrimp
- 1 1/2 teaspoons blackened seasoning
- 1 1/2 teaspoons olive oil
- 12 flour tortillas warmed
- 8 ounces prepared guacamole
Instructions
- 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.
- In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.
- 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.
- Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.
