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Blackened Shrimp Tacos and Sweet Pepper Slaw

Laura Nockett
Course Main

Ingredients
  

BLACKENED SHRIMP

  • 1 pound shrimp peeled and deveined
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

SWEET PEPPER SLAW

  • 2 cups Divine Flavor Tribelli Sweet Peppers cut into thin matchsticks
  • 1/2 cup granny smith apple cut into thin matchsticks
  • 1/4 cup red onion sliced thin
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • pinch of salt

SOUR CREAM SAUCE

  • 1/2 cup sour cream
  • 1 tsp smoked paprika
  • 1/4 tsp coriander
  • pinch of salt

SHRIMP TACOS

  • 2 tbsp coconut oil
  • Marinated Blackened Shrimp
  • 6 flour taco-sized tortillas
  • Sour Cream Sauce
  • Blackened Shrimp
  • Sweet Pepper Slaw
  • 2 oz cotija cheese crumbled
  • 1 large avocado sliced thin
  • fresh cilantro chopped

Instructions
 

BLACKENED SHRIMP

  • 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

SWEET PEPPER SLAW

  • 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

SOUR CREAM

  • Spoon the sour cream into a small bowl
  • Mix in the spices

SHRIMP TACOS

  • Heat a large skillet over medium heat
  • Add the coconut oil, allow to melt
  • Add the shrimp to the skillet, 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 with 5-6 cooked shrimp
  • Top the shrimp with the the sweet pepper slaw
  • Sprinkle with cotija cheese
  • Garnish with avocado slices and cilantro