top of page
  • Writer's pictureMike Roberts

Blackened Shrimp Tacos


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


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.

2 views0 comments


bottom of page