Description
Blackened Shrimp Tacos with Slaw
Ingredients
For the Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp black pepper
For the Slaw
2 cups shredded cabbage
1/4 cup cilantro, chopped
1 tbsp lime juice
2 tbsp mayonnaise or Greek yogurt
Salt and pepper to taste
For the Cilantro Lime Sauce
1/4 cup mayonnaise or Greek yogurt
2 tbsp fresh lime juice
1 tbsp cilantro, chopped
1 small garlic clove, minced
Pinch of salt
For the Tacos
8 small flour or corn tortillas
Lime wedges, for serving
Fresh cilantro, for garnish
Directions
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil and spices until well coated.
Cook the Shrimp:
Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until blackened and cooked through. Remove and set aside.
Make the Slaw:
In a mixing bowl, combine shredded cabbage, cilantro, lime juice, and mayonnaise. Toss to coat evenly. Season with salt and pepper to taste.
Prepare the Cilantro Lime Sauce:
In a small bowl, whisk together mayonnaise, lime juice, cilantro, minced garlic, and a pinch of salt until smooth.
Assemble the Tacos:
Warm the tortillas in a skillet or microwave. Fill each tortilla with a scoop of slaw, a few shrimp, and a drizzle of cilantro lime sauce.
Serve:
Garnish with fresh cilantro and serve with lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
#ShrimpTacos #QuickDinner #SeafoodLovers #TacoTuesday
Step-by-Step Guide
1. Prep the Shrimp: Ensure shrimp are patted dry. In a medium bowl, combine all dry spices (paprika, garlic powder, onion powder, oregano, cayenne, salt, pepper). Add olive oil to shrimp, then toss in the spice mix until evenly coated. Let sit for 5 minutes.
2. Cook to Perfection: Use a cast-iron or heavy-bottom skillet. Heat it over medium-high until very hot. Add shrimp in a single layer without crowding. Do not move them for 2 minutes to allow a crust to form. Flip and cook for another 1-2 minutes until opaque and blackened. Remove immediately.
3. Build the Slaw & Sauce: While the shrimp cooks, combine slaw ingredients in one bowl and whisk sauce ingredients in another. Adjust seasoning in both to taste.
4. Warm Tortillas: Heat a clean skillet over medium. Warm each tortilla for about 30 seconds per side until pliable and slightly charred. Keep them wrapped in a clean towel.
5. Assembly Line: Set up your station: warm tortillas, slaw, shrimp, sauce, and garnishes. Assemble just before serving to prevent sogginess.
Serving Suggestions
Serve these vibrant tacos immediately for the best texture. Accompany with lime wedges, extra cilantro, and sliced avocado or a quick pico de gallo. For a complete meal, pair with black beans, Mexican rice, or a simple corn salad. A light, crisp beer or a citrusy margarita complements the smoky, spicy flavors perfectly.
How-to Summary
This recipe involves coating shrimp in a smoky spice blend, searing them in a hot skillet until blackened, and assembling in warm tortillas with a tangy cabbage slaw and a creamy cilantro-lime sauce. The key steps are patting the shrimp dry, getting your skillet very hot, and preparing the slaw and sauce ahead for quick assembly.
Frequently Asked Questions
Can I make the slaw ahead of time? Yes, you can prepare the slaw up to a day in advance. Store it covered in the refrigerator. If it weeps liquid, drain and give it a quick stir before serving.
How can I make this recipe spicier or milder? Control the heat via the cayenne pepper. Omit it for mild tacos, or add a diced jalapeño to the slaw for more heat. The smoked paprika provides flavor, not spice.
What’s the best substitute for mayonnaise in the sauce? Greek yogurt or sour cream are excellent, tangy substitutes that will lighten up the sauce without sacrificing creaminess.
Can I use frozen shrimp? Absolutely. Thaw frozen shrimp completely in the refrigerator overnight, then pat them very dry with paper towels before seasoning. Excess moisture will prevent proper blackening.
How do I keep my tortillas from breaking? Warming them properly is crucial. Heat them in a dry skillet until soft and pliable. Keeping them wrapped in a towel after warming traps steam and maintains flexibility.
Common Mistakes to Avoid
- Overcrowding the Skillet: This steams the shrimp instead of searing them. Cook in batches if necessary.
- Moving the Shrimp Too Soon: Let them develop a crust by not moving them for the first 2 minutes of cooking.
- Using Wet Shrimp: Failing to pat the shrimp dry will cause the spices to clump and prevent blackening.
- Overfilling the Tacos: This makes them difficult to eat. A moderate layer of slaw, 3-4 shrimp, and a drizzle of sauce is ideal.
- Assembling Too Early: Assemble tacos just before serving to keep the tortillas from getting soggy.
Conclusion
These Blackened Shrimp Tacos are a perfect fusion of smoky, spicy, and fresh flavors, delivering a restaurant-quality meal in under 30 minutes. By following the detailed guide and avoiding common pitfalls, you can achieve perfectly blackened shrimp and a balanced, crunchy slaw every time. This versatile recipe is sure to become a favorite for a quick weeknight dinner or a festive Taco Tuesday celebration.