Blackened Shrimp Tacos with Citrus Slaw

Name: Blackened Shrimp Tacos with Citrus Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 ounce large shrimp (peeled and deveined); 2 tablespoon olive oil; 1 tablespoon blackened seasoning; 6 flour or corn tortillas (small); 0.5 cup green cabbage (shredded); 0.5 cup red cabbage (shredded); 0.5 cup fresh cilantro (chopped); 3 limes (juiced and zest and juice); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 1 cup water; 2 tablespoon fresh cilantro (chopped); 15 ounce black beans (rinsed and drained); 0.5 cup corn kernels; 0.5 red bell pepper (finely diced); 0.25 red onion (finely diced); 0.5 jalapeño (seeded and minced)

Spicy blackened shrimp tucked into warm tortillas with a bright and zesty citrus slaw, served with cilantro-lime rice and a fresh black bean and corn salsa.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 2
Cuisine: Mexican
Difficulty: Medium
Cost: $7.47/serving

Dietary

Nut-Free
Dairy-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

12 ounce large shrimp (peeled and deveined)
2 tablespoon olive oil
1 tablespoon blackened seasoning
6 flour or corn tortillas (small)
0.5 cup green cabbage (shredded)
0.5 cup red cabbage (shredded)
0.5 cup fresh cilantro (chopped)
3 limes (juiced and zest and juice)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
1 cup water
2 tablespoon fresh cilantro (chopped)
15 ounce black beans (rinsed and drained)
0.5 cup corn kernels
0.5 red bell pepper (finely diced)
0.25 red onion (finely diced)
0.5 jalapeño (seeded and minced)

Instructions

Cook the cilantro-lime rice: Combine 1 cup uncooked white rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, stir in the zest and juice of 1 lime, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon salt and a pinch of black pepper. Fluff with a fork.
Prepare the citrus slaw: In a medium bowl, combine 1/2 cup shredded green cabbage, 1/2 cup shredded red cabbage, 1/4 cup chopped fresh cilantro, the juice of 1 lime, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to combine and set aside.
Make the black bean and corn salsa: In another bowl, combine 1 can rinsed and drained black beans, 1/2 cup corn kernels, 1/2 diced red bell pepper, 1/4 diced red onion, 1/2 minced jalapeño (if using), the juice of 1 lime, 1/4 cup chopped fresh cilantro, and 1/8 teaspoon salt. Stir well.
Cook the shrimp: Pat 12 ounces shrimp dry. In a medium bowl, toss shrimp with 1 tablespoon olive oil and 1 tablespoon blackened seasoning.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2-3 minutes. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque with a slightly charred exterior. Do not overcrowd the pan; cook in batches if necessary.
Warm tortillas according to package directions (microwave, dry skillet, or oven).
Assemble the tacos: Fill each warmed tortilla with a spoonful of cilantro-lime rice, blackened shrimp, citrus slaw, and black bean and corn salsa.

Notes

For extra heat, leave some of the seeds in the jalapeño when mincing for the salsa.

Nutrition (per serving)

Calories: 780
Protein: 53.2 g
Carbohydrates: 89.4 g
Fat: 24.5 g
Fiber: 15.6 g
Sodium: 1400 mg
Saturated Fat: 3.8 g
Sugar: 7.1 g
Cholesterol: 380 mg