Blackened Shrimp Tacos

Cinco De Mayo is fast approaching and I’ve gotta say…It sure doesn’t feel much like May here in Louisville!!

But Cinco De Mayo always feels so fun and festive…not gonna let it keep me from celebrating the day or enjoying delicious Mexican inspired food!!! Yum!!!

These blackened shrimp tacos….

with smoky, Spicy shrimp , sweet and tangy slaw and a zesty lime sauce…

make them so deliciously delightful.

Blackened Shrimp Tacos

Ingredients

—Coleslaw

1/3 cup mayonnaise

1/2 Tablespoon honey

1 teaspoon Dijon mustard

1 teaspoon red wine vinegar

1/4 Teaspoon salt

Pepper to taste

1/2 bag coleslaw mix

2-3 green onions

—Zesty taco sauce

1/2 cup ranch dressing (my recipe -under my chicken sandwich reel or your fave)

1/2 Teaspoon smoked paprika

Hot sauce to taste

Lime juice to taste

—Blackened seasoning (or use Mary’s Rub)

1 Tablespoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

Freshly cracked pepper

—Tacos

1/2 lb peeled and deveined shrimp

Olive oil

6 small corn tortillas

2 green onions

Guacamole and cilantro for serving

**Instructions**

—Coleslaw: mix mayo, honey, Dijon, red wine vinegar, salt and pepper together in large bowl, add coleslaw mix, green onions and mix all together. Refrigerate until serving.

—Zesty sauce: add 1/2 cup ranch dressing to a small bowl. Add smoked paprika, hot sauce and lime juice. Stir well. Refrigerate until serving

—Shrimp: drizzle shrimp with olive oil combine blackening ingredients and toss with shrimp. Lay shrimp on cookie sheet lined with cooling rack and bake at 400 degrees F for 8-10 minutes

—Tortillas: hear a dry skillet over medium heat. Lightly toast tortillas on each side. Stack on a plate and cover with a towel until ready to serve.

—To serve: place about 2 tablespoons of coleslaw in each tortilla, top with 3 shrimp, a drizzle of sauce, green onions and a dollop of guacamole and cilantro, if desired. Add a squeeze of lime to taste….and enjoy

Happy Cinco De Mayo!