***Blackened Shrimp Tacos with Creamy Coleslaw***

Blackened Shrimp Tacos with Creamy Coleslaw



Make your own blackening seasoning in minutes for this quick meal with an abundance of fresh flavors that are perfect as we start warming up.

INGREDIENTS

COLESLAW:

1/3 cup mayonnaise
1/2 Tbsp honey
1 tsp Dijon mustard
1 tsp red wine vinegar
1/4 tsp The Bean & The Leaf salt
Freshly cracked The Bean & The Leaf peppercorns
1/2 bag coleslaw mix (shredded cabbage and carrots)
3 green onions, sliced

SMOKY GARLIC LIME SAUCE:

1/3 cup mayonnaise
1/8 tsp The Bean & The Leaf Garlic Powder
1/4 tsp The Bean & The Leaf Smoked Paprika
1/8 tsp The Bean & The Leaf Sea Salt
1 lime (1 Tbsp juice)

BLACKENING SEASONING:

1 Tbsp The Bean & The Leaf Smoked Paprika
1 tsp dried The Bean & The Leaf Organic Thyme
1 tsp dried The Bean & The Leaf Organic Oregano
1/2 tsp The Bean & The Leaf Cumin
1/4 tsp The Bean & The Leaf Organic Cayenne ($0.03)
1/4 tsp The Bean & The Leaf Garlic powder ($0.03)
1/4 tsp The Bean & The Leaf Toasted Onion powder
1/4 tsp The Bean & The Leaf Sea Salt
Freshly cracked The Bean & The Leaf peppercorns

TACOS:

1/2 lb peeled and deveined shrimp (30/40 count)
1 Tbsp butter
1 clove garlic, minced
6 small corn tortillas
3 green onions, sliced

STEPS

1) To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.

2) To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.

3) Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.

4) Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.

5) Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.

6) To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

Serve & Enjoy!