Blackened Shrimp Tacos

Ingredients

• Mayonnaise

  Regular, with salt

  ⅓ cup or 73g

• Honey

  ½ tbsp or 11g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Red wine vinegar

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  0.03 dash or 0.003g

• Coleslaw

  Fresh cut, washed, with reen cabbage, broccoli stalks, carrots, red cabbage - President's Choice

  50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Mayonnaise

  Regular, with salt

  ⅓ cup or 73g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  ⅛ tsp or 0.8g

• Limes

  Raw

  1 fruit or 67g

• Paprika

  Spices

  1 tbsp or 7g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  0.02 dash or 0.002g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  6 tortilla, small or 156g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
2. To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
3. Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
4. Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
5. Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and saute just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
6. To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

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