Blackened Shrimp Tacos
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.
Ingredients
-
1 (14 ounce) bag classic coleslaw mix
-
1/4 cup chopped red onion
-
1/4 cup chopped cilantro
-
1 jalapeno, seeded and minced
-
2 limes, juiced
-
1 tablespoon olive oil
-
1/2 teaspoon salt
-
1/8 teaspoon cayenne pepper
-
1 pound large peeled, deveined raw shrimp
-
1 1/2 teaspoons blackened seasoning
-
1 1/2 teaspoons olive oil
-
12 flour tortillas, warmed
-
8 ounces prepared guacamole
-
Place coleslaw mix, red onion. cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper in a large bowl. Stir until evenly combined. Set aside.
-
In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.
-
Heat a large skillet over medium-high heat. Add shrimp mixture and cook until shrimp are bright pink on the outside and the meat is opaque, about 6 minutes, stirring halfway through.
-
Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.