Print Recipe

Blackened Shrimp Tacos

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner, Main Course – American/Mexican
By Kelly Djalali – Serves: 2
Prep Time: 15 Minutes – Cooking Time: 4-5 minutes – Total Time: 20 Minutes

Creole-spiced shrimp gets a quick turn in a hot skillet to get a deeply brown crust; folded in a warm, soft flour tortilla and topped with coleslaw.

Ingredients

  • 1/2-1 lb. 16/20 Shrimp, peeled, rinsed and patted dry
  • A few dashes of Tony Chachere's Creole Seasoning
  • Drizzle of Vegetable Oil
  • 4 Street Taco-sized Flour Tortillas
  • 1 bag Pre-Shredded Coleslaw Mix
  • 1/4-1/3 cup Coleslaw Dressing (like Marie's)
  • Several Sprigs of Cilantro, chopped
  • Lime Wedges
  • Tortilla Chips
  • Salsa

Instructions

1

Place dry shrimp in a shallow bowl and toss with a few dashes of Tony Chachere's Creole Seasoning.

2

Over medium-high heat, heat vegetable oil until shimmery.

3

Arrange shrimp in a single layer in the hot skillet.

4

Cook shrimp on one side for about 2 minutes, or until the underside of the shrimps develop some dark browning spots.

5

Flip the shrimps and cook them for about 1 minute more, or until the underside of the shrimps develop some dark browning spots.

6

Transfer the shrimp to a bowl and taste for seasoning. If they are too heavily seasoned for your liking, toss the shrimp with the juice of half a lime.

7

Gently warm flour tortillas in a hot dry skillet until soft and warm.

8

To serve: Fill each flour tortilla with about 3 shrimps; spoon coleslaw on top of the shrimp and sprinkle with chopped cilantro.

9

Serve with tortilla chips, salsa and lime wedges.