Ingredients:
● 6-8 soft tortillas of choice
● 1 pound of large fresh shrimp (deveined, peeled, tail off)
● 1-2 cups of shredded cheddar cheese
● Coleslaw of choice
● For blackened seasoning: 3 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne, ½ tsp salt, ½ tsp oregano, ½ tsp dried thyme
● For spicy sriracha mayo: 1 ¼ cup mayo, 2 tbsp sriracha, ½ tsp chili powder, juice of half lime, 1 tsp honey, ½ tsp minced garlic
Instructions:
Mix together the spices for the blackened seasoning.
Dump blackened seasoning into a zip lock bag or bowl.
Mix the shrimp with the blackened seasoning ensuring that all pieces of the shrimp are coated.
Let shrimp marinate in the blackened seasoning for 15-30 minutes.
Mix together all of the ingredients for the spicy mayo, then refrigerate until serving.
Mix together coleslaw if needed (I like mixing my own instead of buying pre-made. It gives a better crunch and fresher taste).
Heat oil(high smoke point oil works best for searing) in a cast iron skillet over medium high heat.
Place shrimp evenly around your skillet, not moving them until time to flip. Cook 2-3 minutes on each side, then remove from heat.
Heat tortilla shells on a cast iron skillet for 1-2 minutes on each side over low heat. No oil or butter is needed.
Finally, time to assemble your blackened shrimp taco! Place a bed of coleslaw on your heated tortilla shell. Then, place 4-6 shrimp on top of the coleslaw. Top the shrimp with some shredded cheddar cheese and drizzle that spicy mayo on top. Enjoy!
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