Description
These Blackened Shrimp Tacos with Slaw offer a vibrant, flavorful meal combining spicy, smoky shrimp with a creamy, tangy cilantro-lime slaw. Perfect for a quick weeknight dinner or a casual gathering, these tacos bring together fresh ingredients and bold spices for a deliciously balanced bite every time.
Ingredients
Units
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For the Slaw:
- 1/2 cup plain sour cream
- 2 Tablespoons water
- 1 cup fresh cilantro, tightly packed
- 3 Tablespoons freshly squeezed lime juice
- 2 Tablespoons tahini paste
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sumac
- 1 teaspoon fine sea salt (more to taste)
- 1/2 teaspoon freshly-cracked black pepper
- 3 green onion sprigs (green parts only)
- 2 teaspoons honey
- 1 Tablespoon olive oil
- 2 garlic cloves
- 1 jalapeño or serrano pepper, stemmed and cored
For the Tacos:
- 1 small head of cabbage (yields 6–7 cups), sliced very thin
- 2 pounds large raw shrimp (31-40 per pound), peeled, deveined, tails off
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 Tablespoons avocado oil, divided
- Corn or flour tortillas for serving
Instructions
- Prepare the Slaw Sauce: In a blender or food processor, combine the sour cream, tahini paste, water, cilantro, lime juice, ground cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeno. Blend until smooth and creamy to create a zesty, herbaceous sauce.
- Assemble the Slaw: Thinly slice the cabbage and place it in a large mixing bowl. Drizzle half of the prepared sauce over the cabbage and toss to coat evenly. Adjust seasoning with additional pepper or lime juice if desired. Reserve the remaining sauce for the tacos. Cover and refrigerate the slaw until ready to serve, up to 24 hours.
- Season the Shrimp: In a large bowl, mix together chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and black pepper. Add the peeled shrimp and toss until evenly coated with the spice mix. Set aside briefly to let the flavors meld.
- Cook the Shrimp: Heat 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Add the seasoned shrimp in a single layer without overcrowding. Cook for 2-3 minutes per side until the shrimp are blackened, browned, and cooked through. Remove the cooked shrimp to a plate. Repeat with remaining shrimp, adding remaining oil if needed.
- Warm Tortillas and Assemble: Warm corn or flour tortillas according to your preference. Fill each tortilla with blackened shrimp and a generous serving of the dressed slaw. Drizzle with any reserved sauce if desired. Serve immediately for best flavor and texture.
Notes
- The jalapeño can be adjusted or omitted for milder flavor.
- Use either corn or flour tortillas based on preference or dietary needs.
- For extra heat, add a pinch of cayenne to the shrimp seasoning.
- Slaw can be prepared up to a day in advance for convenience.
- Avocado oil is preferred for its high smoke point; substitute with another neutral oil if needed.
