Blackened Shrimp Tacos with Mango Slaw

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons blackened seasoning
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt to taste
• Optional: avocado slices, hot sauce

Steps

1. 1 Pat shrimp dry and toss with blackened seasoning.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until opaque.
3. 3 Warm tortillas directly over a gas flame or in a dry skillet.
4. 4 Combine cabbage, mango, red bell pepper, cilantro, lime juice, honey, and a pinch of salt in a bowl for the slaw.
5. 5 Assemble tacos with shrimp and mango slaw.
6. 6 Serve with avocado slices and hot sauce if desired.

Equipment

• Skillet
• Cutting board
• Chef's knife

Variations

• Swap shrimp for chicken or tofu for a different protein.
• Add crumbled queso fresco or feta cheese for extra creaminess.

Substitutions

• Use flour tortillas if corn is not available.
• Substitute mango with pineapple for a similar tropical flair.

Pairings

• A cold Mexican lager
• Grilled corn on the cob with cotija cheese

Nutrition

Tips

• For extra flavor, marinate the shrimp in lime juice and a pinch of salt for 15 minutes before seasoning.
• Warm the tortillas just before serving to keep them pliable.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Serve with a refreshing cucumber-mint agua fresca.
• Pair with a simple black bean salad for added texture and flavor.

FAQ