I’m obsessed with the little Honduran restaurant here in town called Izzy’s. It is positively delightful to have authentic flavors for inspiration!
Yes, I said positively delightful. See what a pleasant mood good food puts me in? Anyway, I’d been meaning to try to copy the slaw that tops most of the tacos at Izzy’s. It is crunchy, tangy, and this awesome shade of pink.
I also recently had a request for my blackened seasoning. I used shrimp, but try it on fish, chicken, anything. It is only slightly spicy (but enough so that my toddler rejects it – I just cook hers in butter with no seasoning). To get the right flavor, use butter, not oil, for cooking the blackened meat!
Before I do any more talking, I want to make sure you’re not intimidated by all the moving parts: the only real cooking here is the shrimp. Everything else is just chopped and stirred and marinated for awhile. So make this, it is easy and you will love it.
This recipe is a combo of old and new, spicy and tangy, creamy and crunchy.
And delicious and delicious.
I seem to love italics today.
I decided to add avocado salsa to balance the strong blackened and vinegar flavors. You could just dice up some avocado and throw it on top, but what fun is that? I didn’t have any, but adding corn to this salsa is not only authentic, it also completes the flavor spectrum by adding sweet. Ahhh.
Corn tortillas are typically used, but if you like flour better that will work too. You’ll make fewer tacos since flour tortillas are larger, though.
If you want to go all out, make my avocado-cilantro ranch dressing and drizzle that on top. Good Lord ah’mighty. Or actually, ay Dios mio.
Serve these with tortilla chips so your guests can scoop up whatever falls out of the tortillas and onto their plates! And maybe some rice too, here’s my MSG-free yellow rice recipe.
P.S. Don’t have red wine vinegar? If you have apple cider vinegar, try topping these tacos with my Costa Rican Slaw recipe instead!
P.S.S. I was not kidding when I said I’m obsessed with Spanish food.
Blackened Shrimp Tacos with Red Wine Vinegar Slaw & Avocado Salsa
- 1 pound large peeled and deveined shrimp, tails removed
- 1-2 tablespoons butter
- 1/2 lime
- 8-10 yellow or white corn tortillas, or flour tortillas
blackened seasoning mix:
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika (or use regular if you don’t want the smoky flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground pepper
- pinch of salt
for the slaw:
- 2 cups shredded cabbage
- 1/2 cup red wine vinegar
- 1 teaspoon sugar
- juice of 1/2 lime or lemon
for the avocado salsa:
- 2 avocados, peeled, pitted and sliced thin
- 1/2 cup finely chopped red onion
- juice of one lime
- 1/2 cup roughly chopped fresh cilantro
- 1/4-1/3 cup sweet corn kernels (optional)
Start by making the slaw 1-2 hours ahead of time: in a bowl with a tight fitting lid, mix all 4 ingredients together well. Cover and refrigerate, stirring slaw every 30 minutes. Slaw will soften and turn pink when it’s ready. The longer you let it sit in the vinegar, the stronger the flavor will be.
Next, make the avocado salsa. Mix all ingredients gently in a bowl, cover and refrigerate.
Measure out the seasonings for the blackening mix and stir well. Put the shrimp in a large zip top bag and add half the seasoning. Seal and toss to coat. Add more seasoning to your liking – we use it all!
Heat a dry skillet to very, very hot (just leave it on high) and brown the tortillas one at a time, about 1 minute per tortilla. Keep them warm in a towel. If you’re using flour tortillas, wrap them in a damp paper towel and microwave until warm, 20-30 seconds.
Turn heat off and move skillet to another burner. Let cool 5 minutes.
Return skillet to burner and heat on medium. Add butter, and when melted, add shrimp. Cook quickly, constantly tossing shrimp, 2-3 minutes. Squeeze the lime over them. Remove skillet from heat and immediately assemble tacos.
[Alternatively, you could grill the shrimp, in which case you’ll need melted butter to douse them with while they cook!]
Use 3-4 shrimp per taco. Drain vinegar before serving slaw. Top with a spoonful of avocado salsa. Serve with hot sauce or my avocado-cilantro ranch dressing. Enjoy!