Recipes

Blackened Shrimp Tacos with Mexican Slaw ft Nicole Asiu

Guest mom Nicole Asiu shares another one of her quick and easy dishes on Cup of Joe Caribbean, courtesy Karibbean Flavours.

Ingredients

1 pack soft taco shells or bowls

Blackened Shrimp

1 tbs Karibbean Flavours smoked paprika or regular paprika

1 tsp Karibbean Flavours dried thyme

1 tsp Karibbean Flavours dried oregano

1 tsp Karibbean Flavours cumin

½ tsp Karibbean Flavours chili powder

½ tsp Karibbean Flavours crushed chili peppers or chili flakes

½ tsp Karibbean Flavours garlic powder

½ tsp Karibbean Flavours onion powder

½ tsp salt

¼ tsp black pepper

1 lb. peeled and deveined shrimp (about 20 shrimp)

2 tbs oil

Mexican Slaw

½ head green cabbage, shredded or thinly sliced

½ head red cabbage, shredded or thinly sliced

1 small white or red onion, thinly sliced

2 tomatoes, diced

1 jalapeno, seeds removed and chopped (optional)

Handful of cilantro, coarsely chopped

2 tbs chives, coarsely chopped

¼ cup olive oil

3 tbs red wine vinegar

2 tsp Karibbean Flavours cumin

salt and pepper to taste

Sauce

4 ounces sour cream, plain greek yogurt or mayonnaise

1 tsp finely chopped chives

¼ tsp Karibbean Flavours smoked paprika

¼ tsp Karibbean Flavours garlic powder

¼ tsp salt

2 tsp lime juice

Directions

  1. FOR THE SHRIMP : Mix all the spices together. Pour over the shrimp and stir until shrimp are well coated.
  2. Add oil to a large skillet and heat over medium heat. Add the seasoned shrimp to the pan in a single layer and cook for about 2 minutes per side, just until the shrimp is firm. Transfer shrimp to a platter.
  3. FOR THE SLAW: Toss all vegetables together in a large bowl. Add oil, vinegar and seasonings and toss again. Adjust seasonings to taste.
  4. FOR THE SAUCE : Mix all ingredients together in a small bowl.
  5. TO ASSEMBLE: Place a little slaw at the base of the taco shells or bowl. Top with the spicy shrimp and drizzle with sauce. Serve.

Watch the Video


MENU