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.


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


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


  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.

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