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Blackened Shrimp Tacos with Lime Slaw

Blackened shrimp tacos with lime slaw pair shrimp coated in smoky spices and seared in a skillet with crisp, creamy cabbage slaw. Tuck them into warm corn tortillas for a quick dinner with a bright lime-and-cilantro finish.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the lime slaw
  • 4 cups green cabbage shredded
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro chopped
  • 0.25 tsp salt
For the blackened shrimp
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lb shrimp large raw, peeled and deveined
  • 2 tbsp neutral oil such as canola oil
For the tacos
  • 8 corn tortillas 6-inch

Equipment

  • 1 12-inch skillet
  • 1 microwave

Method
 

Make the lime slaw
  1. In a medium bowl, whisk the mayonnaise, lime juice, cilantro, and salt.
  2. Add the cabbage and toss to coat.
  3. Refrigerate the slaw while you cook the shrimp.
Season and cook the shrimp
  1. In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
  2. Toss the shrimp with 1 tablespoon of the oil and the seasoning mixture until evenly coated.
  3. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  4. Arrange the shrimp in a single layer.
  5. Cook for 1 to 2 minutes per side, until darkened, opaque, and 145°F in the thickest part, about 3 to 4 minutes total.
Assemble the tacos
  1. Wrap the tortillas in a damp paper towel and microwave until warm and pliable, 30 to 45 seconds.
  2. Divide the shrimp and slaw among the tortillas and serve immediately.

Notes

For the best texture, serve the shrimp as soon as they are cooked and keep the slaw chilled until assembly. Refrigerate leftover shrimp and slaw separately for up to 3 days; cooked shrimp can be frozen, though the slaw does not freeze well. For a mayonnaise swap, use plain Greek yogurt.