Tacos aren’t usually what you would call a “pretty” food.
And. generally, they get scarfed before anyone has a chance to try and photograph it.
These tacos could be made with any firm fish – cod, tuna, shrimp, etc. I like to shake up what type of fish I use based on what’s on sale that week at the store.
Fish is a fabulous go-to for summertime meals because it cooks quickly, and it’s on sale a ton during the warm months.
Blackened Shrimp Tacos (THM E)
- 1 lb medium-large peeled and deveined shrimp
- Salt-free blackening seasoning (I like the one from Old Bay)
- Cilantro lime slaw (rollover recipe from enchilada night)
- Purple corn tortillas (these were so awesome for presentation purposes, and they were tasty. I found them at Sprouts, but you can use regular corn tortillas if you like.)
- Sprinkle of cilantro
- Lime wedges
- salt and pepper
Pat the shrimp dry, dust with blackening seasoning, salt and pepper, and toss to combine. Spritz a medium skillet with coconut oil, and saute the shrimp on medium-high heat until cooked through. TIP: try to keep the shrimp in one, even layer so that they cook evenly and all get a good sear.
Warm the corn tortillas in the oven or a quick blitz in the microwave. Arrange a few shrimp, top with slaw, and garnish.
Yes, it’s really that easy! When the slaw was already made, this meal only took as long as the shrimp took to cook. WIN!