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Blackened Shrimp Tacos

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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

  1. 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.

  2. In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.

  3. 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.

  4. Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.