Blackened Shrimp Tacos with Cilantro Lime Slaw

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 3 cups green cabbage, thinly shredded
• 1/2 cup red cabbage, thinly shredded
• 1/4 cup fresh cilantro, chopped
• 1/3 cup mayonnaise
• 2 tablespoons lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 8 corn tortillas, warmed
• 1 lime, cut into wedges

Method

1. 1

   Pat the shrimp dry with paper towels and place in a bowl.

2. 2

   In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, oregano, cumin, salt, and black pepper. Sprinkle over the shrimp and toss to coat evenly.

3. 3

   In a separate bowl, toss the green and red cabbage with cilantro.

4. 4

   In a small bowl, whisk together mayonnaise, lime juice, lime zest, and salt until smooth. Pour over the cabbage mixture and toss to coat. Refrigerate until ready to serve.

   10:00 · chill slaw
5. 5

   Heat vegetable oil in a 9-inch skillet over high heat until shimmering.

   2:00 · heat skillet
6. 6

   Add shrimp in a single layer and sear undisturbed for 2 minutes until a dark crust forms on the bottom.

   2:00 · sear shrimp
7. 7

   Flip the shrimp and cook 1 to 2 minutes more, until opaque and curled into a C-shape. Remove from heat.

   1:00 · finish shrimp
8. 8

   Divide the shrimp among the warmed tortillas and top with cilantro lime slaw.

9. 9

   Serve immediately with lime wedges on the side.