1poundlarge or jumbo shrimppeeled, deveined, and tails removed (fresh or frozen and thawed)
3Tblackening seasoning
1/2tspkosher salt
1/2tspsalt
6-8corn or flour tortillas
2cupspineapple coleslaw
1ea.lime cut in wedges for garnish
Blackening Seasoning
2Tsmoked paprika
2tspcayenne pepper
2tspchipotle pepper
1Tonion powder
1Tgarlic powder
1tspground pepper
2tspkosher salt
1/2tspdried basil
1/2tspdried oregano
1/2tspdried thyme
Pineapple Coleslaw
1/2ea.small head green cabbage(shredded, about 4-5 cups)
1/2ea.red onion sliced
1ea.red bell pepper - sliced thin
1ea.fresh pineapple diced
1/2bunchcilantro chopped
1/2cupgreen onions chopped
1ea.lime juiced
3Tcider vinegar
3/4cupmayonnaise
1tspsalt
Instructions
Mix all spices well and set aside.
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and coat with blackening seasoning, and salt. Toss to coat evenly. Let rest for 1 hour and prepare the slaw.
Prepare the coleslaw, place all ingredients in mixing bowl and toss making sure to coat all ingredients well.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cooks. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, a lime wedge, and any other desired toppings. Enjoy immediately.