Blackened Shrimp Tacos Recipe
Make these blackened shrimp tacos with a refreshing slaw for a savory, satisfying main course ready in less than 20 minutes!
Servings: 4 servings
Equipment
- 1 Blender or Food Processor
Ingredients
For the Slaw:
- 1/2 cup plain sour cream
- 2 Tablespoons water
- 1 cup fresh cilantro tightly packed
- 3 Tablespoons freshly squeezed lime juice
- 2 Tablespoons tahini paste stirred
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sumac
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon freshly-cracked black pepper
- 3 green onions sprigs green parts only
- 2 teaspoons honey
- 1 Tablespoon olive oil
- 2 garlic cloves
- 1 jalapeño or serrano pepper stemmed and cored
For the Tacos:
- 1 small head of cabbage yields 6-7 cups
- 2 pounds large raw 31-40 per pound shrimp, peeled, deveined, and shrimp off
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 Tablespoons avocado oil divided
- Corn or flour tortillas for serving
Instructions
- In a blender or food processor, combine the sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Process until smooth and creamy.1/2 cup plain sour cream, 2 teaspoons honey, 1 Tablespoon olive oil, 2 Tablespoons tahini paste, 2 Tablespoons water, 1 cup fresh cilantro, 3 Tablespoons freshly squeezed lime juice, 3/4 teaspoon sumac, 1 teaspoon fine sea salt, 1/2 teaspoon freshly-cracked black pepper, 3 green onions sprigs, 2 garlic cloves, 1 jalapeño or serrano pepper, 3/4 teaspoon ground cumin
- Slice the cabbage very thin and add to a large mixing bowl.1 small head of cabbage
- Drizzle 1/2 the sauce over the cabbage, and toss until evenly combined.
- Adjust seasoning with extra pepper and/or lime juice if needed.
- Reserve the remaining to use for the tacos. Cover and refrigerate until tacos are ready or for up to 24 hours.
- In a large bowl, combine the shrimp, chili powder, smoked paprika, onion powder,cumin, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly, then set aside.2 pounds large raw, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly cracked black pepper
- Heat 1 tablespoon of avocado oil in a medium-sized skillet over medium-high heat.2 Tablespoons avocado oil
- Add the seasoned shrimp, making sure not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side until browned and cooked through. Remove the shrimp to a shallow plate and set aside. Repeat with remaining shrimp if necessary.
- Warm the tortillas, then fill each one with the blackened shrimp and a generous serving of the dressed coleslaw.Corn or flour tortillas
