DELISH SHRIMP TACOS HOW TO

In a small bowl combine the garlic, lime juice, mayonnaise, honey, salt, and pepper. Start making the coleslaw by shredding or thinly slicing the cabbage and adding it to a large mixing bowl.Īdd the shredded carrots, and green onion. For the shrimp tacos, it helps to have one with dressing to add flavor. Last time, when I used a bag of slaw, I added the dressing mixture from the recipe. If you don’t want to make your own coleslaw or need to save time, you can buy it packaged.

DELISH SHRIMP TACOS HOW TO

I’m still learning how to use the skillet, but so far it’s been great! We used the new cast iron skillet that I received as a gift a few months ago for the shrimp. You’ll also need to bread and fry the shrimp before adding them to your taco shell. This recipe includes making a cabbage and carrot slaw to go with the tacos. Yes, I know it sounds like an odd combination, but stick with me here for a minute. So if you put that together, you get shrimp tacos with coleslaw! There was about half of a cabbage in the refrigerator, some shrimp in the freezer, and a couple of corn tortillas left in the pantry.

You can also serve these blackened shrimp tacos with some fresh chopped veggies like onion, tomatoes, or cilantro.It seems like an odd combination, but adding some homemade coleslaw to shrimp tacos makes a delicious and light weeknight meal! Jump to RecipeĪ few weeks ago we bought the ingredients to make some homemade coleslaw, and it was delicious! After that, we were all in the mood for other recipes that used a coleslaw, so decided to think of something else to use a few ingredients that were leftover from other meals.

Substitute the shrimp in these tacos with white fish, chicken, or tofu if that’s what you have.

Check out my fajita seasoning, or just grill the shrimp with some salt and pepper!

You can use any seasoning you’d like for this recipe.

Shrimp should reach an internal temperature of 145F to be safe to eat, according to the USDA. At medium heat, you’re looking at 10 minutes, tops. But trust me, blackened shrimp tacos are worth it! It’s normal for the pan to smoke some when blackening fish, so turn your vents on if you have them above your stove. The shrimp should look white and slightly pink when cooked through (raw is opaque). Lay the shrimp down and cook 1-2 minutes, then flip over and cook on the other side.

If you’re going to blacken them in a pan, melt a tablespoon of butter in a large cast iron pan over medium-high heat.This also keeps the shrimp from falling through the grill! After you season your shrimp, you can put 5-6 per skewer, and just lay them on the grill. This will prevent them from catching on fire when they’re on the grill. For the grill, get some bamboo skewers and soak them in water about 30 minutes before you’re ready to use them.The grilling method is slightly healthier, too, because you don’t need to use as much fat to cook them. Personally, I grill them in the summer, and blacken them in the pan in the winter. You can make blackened shrimp tacos two ways, on the grill or in a pan.

You can also make this recipe with white fish, leftover chicken, or even tofu if you’re a vegetarian! Then I lay them on top of warm corn tortillas with crunchy shredded cabbage and drizzled with creamy garlic avocado sour cream. If you’re loving this blackened shrimp, you’ll also love my Blackened Mahi Mahi! For more shrimp recipes, check out my Oven Baked Coconut Shrimp, Low Country Shrimp Boil, and Shrimp & Scallops in Creamy Marinara Sauce!īlackened Shrimp Tacos & Avocado Sour Creamīlackened Shrimp Tacos & Avocado Sour Cream is fresh, juicy shrimp coated in my favorite blackened seasoning and grilled to perfection. Blackened Shrimp Tacos & Avocado Sour Cream are savory and spicy, made with my favorite homemade cajun blackened seasoning and fresh juicy shrimp on top of crunchy shredded cabbage and topped off with creamy garlic avocado sour cream! Plus, it’s ready in only 20 minutes!

Delish shrimp tacos