Blackened Shrimp Tacos

Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound shrimp (large, peeled, deveined, tails off); 3 tablespoon olive oil; 1 tablespoon blackening seasoning; 0.5 head green cabbage (thinly sliced); 0.25 cup mayonnaise; 2 tablespoon lime juice; 1 teaspoon chipotle powder; 0.25 cup fresh cilantro (chopped); 1 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 can black beans (15 oz each, rinsed and drained); 0.5 cup vegetable broth; 0.25 yellow onion (finely diced); 1 clove garlic (minced); 1 teaspoon ground cumin; 12 tortillas (small flour or corn); 1 lime (wedges, for serving)

Boldly seasoned shrimp tucked into warm tortillas, complemented by a vibrant, creamy chipotle slaw and a hearty side of quick seasoned black beans. This meal delivers a punch of flavor in every bite.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $4.59/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound shrimp (large, peeled, deveined, tails off)
3 tablespoon olive oil
1 tablespoon blackening seasoning
0.5 head green cabbage (thinly sliced)
0.25 cup mayonnaise
2 tablespoon lime juice
1 teaspoon chipotle powder
0.25 cup fresh cilantro (chopped)
1 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 can black beans (15 oz each, rinsed and drained)
0.5 cup vegetable broth
0.25 yellow onion (finely diced)
1 clove garlic (minced)
1 teaspoon ground cumin
12 tortillas (small flour or corn)
1 lime (wedges, for serving)

Instructions

Prepare the creamy chipotle slaw: In a medium bowl, combine the thinly sliced green cabbage, mayonnaise, lime juice, chipotle powder, and 1/4 cup chopped fresh cilantro. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until well combined, then set aside to allow flavors to meld.
Prepare the seasoned black beans: Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the finely diced yellow onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant. Stir in the rinsed and drained black beans, vegetable broth, ground cumin, and 1/2 teaspoon kosher salt. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Cook the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon of olive oil and the blackening seasoning until evenly coated.
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once hot, add half of the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque with a slight char. Remove from the skillet and repeat with the remaining shrimp.
Warm the tortillas: While the last batch of shrimp cooks, warm the tortillas in a separate dry skillet over medium heat for 30 seconds per side, or microwave briefly until pliable.
Assemble the tacos: Fill each warm tortilla with the blackened shrimp, a generous spoonful of creamy chipotle slaw, and a side of seasoned black beans. Serve immediately with optional lime wedges.

Notes

Leftovers can be stored separately in airtight containers for 2-3 days. Reheat shrimp gently in a skillet or microwave to avoid overcooking. Slaw is best served fresh but can be refrigerated for a day.

Nutrition (per serving)

Calories: 470
Protein: 30.8 g
Carbohydrates: 44.3 g
Fat: 18.3 g
Fiber: 7.6 g
Sodium: 717 mg
Saturated Fat: 2.9 g
Sugar: 0.8 g
Cholesterol: 60 mg