Blackened Shrimp Tacos

Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound large shrimp (peeled, deveined, tails on or off); 2 tablespoon olive oil; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 1.25 teaspoon salt; 0.75 teaspoon black pepper; 12 flour tortillas (small (6-inch)); 4 cup green cabbage (shredded); 0.5 cup fresh cilantro (chopped); 3 limes; 1 cup white rice (uncooked); 2 cup chicken broth; 0.5 cup sour cream; 0.5 teaspoon granulated sugar

Spicy blackened shrimp are pan-seared to perfection, nestled in warm tortillas with a crisp cabbage slaw, bright cilantro-lime rice, and finished with a cooling lime crema.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $5.35/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound large shrimp (peeled, deveined, tails on or off)
2 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon cayenne pepper
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
1.25 teaspoon salt
0.75 teaspoon black pepper
12 flour tortillas (small (6-inch))
4 cup green cabbage (shredded)
0.5 cup fresh cilantro (chopped)
3 limes
1 cup white rice (uncooked)
2 cup chicken broth
0.5 cup sour cream
0.5 teaspoon granulated sugar

Instructions

Combine the 1 cup white rice and 2 cups chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender. Once cooked, fluff with a fork and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Keep warm.
While the rice cooks, prepare the lime crema: In a small bowl, whisk together the 1/2 cup sour cream, juice of 1/2 lime, 1/2 teaspoon garlic powder, and 1/8 teaspoon salt. Set aside.
Prepare the quick slaw: In a medium bowl, combine the 4 cups shredded green cabbage, remaining 1/4 cup chopped fresh cilantro, juice of 1 lime, 1 tablespoon olive oil, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Toss to combine and set aside.
Pat the 1 pound large shrimp very dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side, until pink, opaque, and slightly charred. Avoid overcrowding the pan; cook in batches if necessary.
Warm the 12 small flour tortillas according to package directions or in a dry skillet over medium heat for about 30 seconds per side until pliable.
Assemble the tacos: Fill each warm tortilla with a spoonful of cilantro-lime rice, a few blackened shrimp, a generous amount of the cabbage slaw, and a drizzle of the lime crema. Serve immediately with extra lime wedges if desired.

Notes

Leftovers store well for up to 2-3 days in the refrigerator. Store the shrimp, slaw, and rice separately, and rewarm the shrimp and rice gently before assembling the tacos.

Nutrition (per serving)

Calories: 650
Protein: 34.8 g
Carbohydrates: 84.8 g
Fat: 21.6 g
Fiber: 5.8 g
Sodium: 1325 mg
Saturated Fat: 7.6 g
Sugar: 2 g
Cholesterol: 250 mg