Ingredients
6 small tortillas
For coleslaw:
5 Tbsp. mayonnaise
½ Tbsp. honey
1 tsp. Dijon mustard
1 tsp. red wine vinegar
¼ tsp.eachsalt and pepper
1 (8 oz.) bag tricolor coleslaw mix
3 green onions, sliced
For shrimp:
½ lb. shrimp, peeled and deveined
1-2 Tbsp. blackened seasoning
1 Tbsp. butter
1 clove garlic, minced
Directions
In a bowl, mix together all coleslaw ingredients. Refrigerate until ready to serve. Place shrimp in a zip-top bag and add 1-2 Tbsp. blackened seasoning, depending on spice preference. Close bag and shake to coat.
Heat a dry skillet over medium. Toast tortillas on each side until lightly charred. Remove to a plate and cover with a towel. Add butter and garlic to skillet and cook for 1 minute, or until garlic is softened. Add shrimp and sauté until opaque, about 3-5 minutes. Build tacos by layering coleslaw and shrimp in tortillas.