Blackened Shrimp Tacos

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One tip that I always give for tacos is to always toast the corn tortillas first. It really magnifies their flavor and helps strengthen the tacos so that you can stuff ’em full without them ripping apart. I’ve  included a photo of my favorite brand, which have proven to be quite sturdy, in the step-by-steps below.
 
The batch below is fairly small because I only had a half pound of shrimp on hand. With 30/40 count shrimp that meant I had 18 individual shrimp. I put three shrimp in each taco, so that gave me six tacos. Whether you eat 2 or 3 tacos per “serving” is really subjective, so I just listed the price as per taco rather than a suggested servings size.
 
 
 
BLACKENED SHRIMP TACOS
 
 Prep Time: 30 minutes
 Cook Time: 10 minutes
 Total Time: 40 minutes
 
INGREDIENTS:
COLESLAW:
  • 1/3 cup mayonnaise 
  • 1/2 Tbsp honey 
  • 1 tsp Dijon mustard 
  • 1 tsp red wine vinegar 
  • 1/4 tsp salt 
  • Freshly cracked pepper 
  • 1/2 bag coleslaw mix (shredded cabbage and carrots) $.75
  • 3 green onions, sliced 

 

SMOKY GARLIC LIME SAUCE:
  • 1/3 cup mayonnaise 
  • 1/8 tsp garlic powder 
  • 1/4 tsp smoked paprika
  • 1/8 tsp salt $0.01
  • 1 lime (1 Tbsp juice) 

 

BLACKENING SEASONING:
  • 1 Tbsp smoked paprika 
  • 1 tsp dried thyme 
  • 1 tsp dried oregano 
  • 1/2 tsp cumin 
  • 1/4 tsp cayenne 
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp salt $0.02
  • Freshly cracked pepper 

 

TACOS:
  • 1/2 lb peeled and deveined shrimp (30/40 count) 
  • 1 Tbsp butter 
  • 1 clove garlic, minced 
  • 6 small corn tortillas 
  • 3 green onions, sliced 

 

INSTRUCTIONS:

  1. To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
  2. To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
  3. Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
  4. Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
  5. Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.

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