Name: Blackened Shrimp Tacos and Sweet Pepper Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
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)

Description

Spicy blackened shrimp meet a vibrant sweet pepper slaw in these fun tacos. A creamy sour cream sauce adds a cool contrast.

Ingredients

Units Scale

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