These blackened shrimp tacos make a great light lunch or dinner during spring and summer! With juicy blackened shrimp and tangy red cabbage slaw, they get to the table in no time.
Ingredients:
For the shrimp tacos
2 pounds extra-large shrimp (26-30 count), peeled, cleaned, and deveined
2 teaspoons blackened seasoning
1/2 teaspoon salt, if needed
8 corn or flour tortillas
For the cabbage slaw
2 cups thinly sliced red cabbage
1/4 cup mayonnaise
1/2 tablespoon granulated sugar
1/4 teaspoon black pepper
1/2 tablespoon white vinegar
1 tablespoon vegetable oil, avocado oil, or grapeseed oil
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