Blackened Shrimp Tacos

Blackening is a crust, not a burn. Get the pan hot before the shrimp go in and they'll pick up colour in the time it takes them to cook through.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Sour cream or crema (optional)

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Season. Toss with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, salt and pepper.
3. Heat the pan. Large skillet over medium-high.
4. Cook. Add shrimp and cook 2–3 minutes per side, until pink and opaque.
5. Build. Warm the tortillas. Fill with shrimp, cabbage, tomatoes, cilantro and a squeeze of lime. Top with sour cream if you want it.
6. Serve with lime wedges.

Serving

Serves 2–3.

Pro tips

• Dry shrimp take colour. Wet shrimp steam and stay pale.
• Two to three minutes a side is the whole cook. Shrimp go rubbery fast.
• Warm the tortillas in a dry pan, not the microwave. Better texture, no sogginess.
• Slaw goes in before the shrimp so the tortilla doesn't get wet.