Blackened Shrimp Tacos With Creole Remoulade Slaw Recipe

Make spice mix

In a small bowl combine paprika, smoked paprika, granulated garlic, onion powder, dried oregano, dried thyme, cayenne, black pepper and kosher salt. Stir until evenly mixed.

Season shrimp

Pat the shrimp dry with paper towels. Place in a bowl, drizzle with 2 tbs olive oil and 1 tbs lemon juice, then sprinkle the spice mix over the shrimp. Toss gently to coat each shrimp evenly. Let rest 5–10 minutes at room temperature to allow flavors to adhere.

Cook shrimp (blacken)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a thin film of oil if pan is dry. Add shrimp in a single layer (work in two batches if necessary to avoid overcrowding). Cook 1.5–2 minutes per side until blackened at edges and opaque through (internal temp ~120–130°F). Remove to a plate and keep warm.

Prepare vegetables

While the shrimp rests or cooks, combine shredded green cabbage, red cabbage and shredded carrot in a large bowl.

Make remoulade dressing

In a small bowl whisk together mayonnaise, Dijon mustard, Creole or whole-grain mustard, prepared horseradish, hot sauce, lemon juice, chopped capers, chopped parsley and sliced green onion until smooth. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust hot sauce or lemon as desired.

Toss slaw

Pour the dressing over the shredded vegetables and toss until everything is evenly coated. Let sit 5–10 minutes to soften the cabbage slightly and allow flavors to meld. If you prefer a thinner dressing, add up to 1 tbs water or more lemon juice and toss again.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred spots appear. Optionally brush with a little butter or oil before warming for extra flavor. Keep covered with a clean towel to stay warm.

Assemble tacos

Place about 2–3 blackened shrimp on each tortilla. Top with a generous scoop (about 1/4 cup) of Creole remoulade slaw. Add 2–3 slices of avocado per taco, sprinkle with fresh cilantro leaves and squeeze a little lime juice over the top. Serve immediately while shrimp are warm.

Serve

Offer extra hot sauce, lime wedges and additional remoulade on the side. Leftover slaw keeps refrigerated in an airtight container for up to 3 days; shrimp are best eaten same day.