Blackened Pan-Crisped Shrimp Tacos with Red Cabbage Carrot Slaw

These shrimp tacos are all about fast texture: a light cornstarch coating helps the shrimp turn golden and crisp in a hot pan without deep-frying.

A bright red cabbage and carrot slaw brings crunch, tang and a little creaminess, while sour cream, cilantro and fresh lime finish each warm tortilla.

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Ingredients

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the cilantro and lime. Pick the cilantro leaves from the stems and discard the stems. Halve the lime.
2. Make the slaw: In a medium bowl, combine the shredded red cabbage, shredded carrot, mayonnaise, white wine vinegar, 1 teaspoon blackening spice, juice from half the lime and sugar. Season with salt and pepper, then toss until evenly coated.
3. Season the shrimp: In a second medium bowl, toss the shrimp with the cornstarch, the remaining blackening spice and a pinch each of salt and pepper.
4. Cook the shrimp: Heat the vegetable oil in a large pan over high heat. Add the shrimp and cook until golden and crusty outside and opaque in the center, about 2 minutes per side.
5. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave on high for 30 seconds.
6. Assemble the tacos: Spread or dollop sour cream onto the warm tortillas. Top with slaw, crisp shrimp and cilantro leaves. Squeeze remaining lime juice over the tacos and serve.

Recipe Tips

FAQ

How do the shrimp get crispy without deep-frying?

The shrimp are tossed with cornstarch and blackening spice, then cooked in a hot pan with a small amount of oil. The cornstarch helps create a light, golden crust.

How long should I cook the shrimp?

Cook the shrimp for about 2 minutes per side over high heat, until the outside is golden and the centers are opaque.

What goes in the slaw?

The slaw is made with shredded red cabbage, shredded carrot, mayonnaise, white wine vinegar, blackening spice, lime juice, sugar, salt and pepper.

How should I warm the tortillas?

Wrap the flour tortillas in a damp paper towel and microwave them on high for 30 seconds.