SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers.
These Blackened Shrimp Tacos with Sweet Pepper Slaw are just the right combination of sweet and spicy and come together in under 30 minutes!
These Blackened Shrimp Tacos with Sweet Pepper Slaw are so easy, any night can be taco night! Easy to make and even easier to eat they are sure to excite your taste buds and have you dreaming about them night after night!
HOW TO MAKE PERFECT SHRIMP 
Making delicious shrimp is two-fold, first how you season it and second how you cook it! This recipe has a flavorful blackened seasoning mix and below I’m sharing some tips for cooking perfect shrimp.
COOKING TIPS:
As shrimp cooks it turns from a blueish grey color to a whitish pink color. It cook SUPER quick – only about 2-3 minutes per side – so make sure you are watching it!
Shrimp will curl up a bit as it cooks, into a “C” shape. If it curls up more than that into an “O” shape it is probably overcooked.
To make your life easier, buy shrimp that is already peeled and deveined so you don’t have to do this tedious, time consuming step.
If you use frozen shrimp, make sure it is completely thawed before cooking.
WHY SWEET PEPPER SLAW IS PERFECT IN THESE TACOS
This sweet pepper slaw is made with Divine Flavor Tribelli Sweet Peppers that are full of flavor and a hint of sweetness. They come in red, orange and yellow and once you add in the green apple and red onion the slaw makes the perfect rainbow! But, it’s not only beautiful, it’s also delicious! With the mild heat of the blackened shrimp the slaw pairs perfectly and gives the tacos a nice, refreshing crunch!
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Blackened Shrimp Tacos and Sweet Pepper Slaw
- Total Time: 25 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Spicy blackened shrimp meet a vibrant sweet pepper slaw in these fun tacos. A creamy sour cream sauce adds a cool contrast.
Ingredients
- FOR THE SHRIMP:
- 1 lbs (454 g) shrimp (peeled and deveined)
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp coriander
- 0.25 tsp salt
- 0.25 tsp cayenne pepper
- FOR THE SLAW:
- 2 cups (473 ml) Small Sweet Peppers (cut into thin matchsticks)
- 0.5 cups (118 ml) granny smith apple (cut into thin matchsticks)
- 0.25 cups (60 ml) red onion (sliced thin)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 0.25 tsp cumin
- 0.25 tsp coriander
- pinch of salt
- FOR THE SAUCE:
- 0.5 cups (118 ml) sour cream
- 1 tsp smoked paprika
- 0.25 tsp coriander
- pinch of salt
- 2 tbsp coconut oil
- TO SERVE:
- 6 flour taco-sized tortillas
- 2 oz (57 g) cotija cheese (crumbled)
- 1 large avocado (sliced thin)
- fresh cilantro (chopped)
Instructions
- Add the shrimp to a medium-sized bowl. Pour in the lime juice and add the spices; toss to coat. Allow the shrimp to marinate for 15 minutes.
- Add the sweet peppers, apples, and red onion to a small bowl. Pour in the lime juice and olive oil; mix. Add the spices; mix.
- Spoon the sour cream into a small bowl. Mix in the spices.
- Heat a large skillet over medium heat (approximately 350°F/177°C). Add the coconut oil and allow it to melt. Add the shrimp to the skillet and cook for 2–3 minutes on each side.
- Heat the tortillas in the microwave for 10–15 seconds to soften.
- Spoon a generous helping of sour cream onto each tortilla.
- Top each tortilla with 5–6 cooked shrimp.
- Top the shrimp with the sweet pepper slaw.
- Sprinkle with cotija cheese.
- Garnish with avocado slices and cilantro.
Notes
- For extra smoky flavor, use chipotle powder in place of some of the cayenne pepper.
- To prevent the shrimp from becoming tough, don’t overcrowd the skillet while cooking. Cook in batches if necessary.
- Store leftover slaw and sour cream separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What does blackening seasoning do to shrimp?
The spice blend, including smoked paprika, cumin, cayenne, and coriander, forms a dark, slightly charred crust on the outside of the shrimp when cooked in a hot pan, adding a smoky and mildly spicy flavor.
How do I cook blackened shrimp without making a mess on my stovetop?
Use a well-seasoned cast iron skillet with minimal oil and very high heat. The spice crust adheres to the shrimp rather than splattering if the pan is properly preheated.
How far in advance can I make the sweet pepper slaw?
The slaw can be prepared up to 2 hours ahead and kept refrigerated. Any longer and the peppers and apple start to soften from the dressing.
What size tortillas work best for these shrimp tacos?
Small 6-inch corn tortillas are ideal. Warm them directly on a gas burner or in a dry skillet for 30 seconds per side before serving.
Can I use frozen shrimp for this recipe?
Yes. Thaw under cold running water, then pat thoroughly dry before adding the marinade so the spices adhere properly.
