Entrees

Blackened Shrimp Tacos with Cilantro Slaw

 

A couple of weeks ago, my mom made fish tacos topped with garlic aioli and cilantro slaw, which were so scrumptious. Then a few weeks after that, Taylor and I were in need of some dinner. I looked around in the kitchen and saw shrimp, tortillas, and a bag of shredded cabbage; right then I knew I was going to make shrimp tacos. I looked on Pinterest for tacos and slaw and found a great recipe, which is listed below. It has a good handful of seasoning and spices, which made the shrimp so flavorful with a little kick. Even if the shrimp were spicy, the cilantro slaw and garlic aioli provided a blanket to the heat. All in all, I scarfed these tacos down and am looking forward to making them again!

E N J O Y 

Blackened Shrimp Tacos with Cilantro Slaw
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For Fish
  1. 1 pound raw jumbo shrimp
  2. 2 tablespoons olive oil
  3. 1 tablespoon butter
  4. 1 teaspoons chili powder
  5. 1 teaspoon paprika
  6. ½ teaspoon ground cumin
  7. ½ teaspoon garlic powder
  8. ½ teaspoon onion powder
  9. ¼ teaspoon pepper
  10. ¼ teaspoon salt
  11. ¼ teaspoon cayenne pepper, optional
For Slaw
  1. ¼ head red cabbage, sliced thin
  2. ¼ head green cabbage, sliced thin
  3. 2 teaspoons fresh lime juice
  4. 1 tablespoon olive oil
  5. ¼ cup cilantro
  6. Pinch of salt and pepper
Instructions
  1. To make the shrimp, place shrimp in a large zip lock bag and add the seasonings.
  2. Close the bag and shake & rub the seasonings into the shrimp.
  3. Stick the closed bag into the fridge to let marinate a bit and make your slaw.
  4. To make the slaw, add the red cabbage, green cabbage, green onion, and cilantro to a large bowl.
  5. In a separate bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper.
  6. Pour the dressing over the cabbage mixture and toss to combine. Set this aside while you cook the shrimp.
  7. Place a large, non-stick skillet on the stove over medium-high heat.
  8. When the pan is hot, add the olive oil and the butter.
  9. Place the shrimp in the pan, and cook to pink color.
  10. To assemble the tacos, place a few pieces of shrimp in the tortilla, top it with cilantro slaw & garlic aioli sauce.
  11. Serve with extra cilantro lime sauce, salsa, sour cream, lime wedges, and cilantro! Whatever you like!
Notes
  1. Garlic aioli sauce goes great with this!
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