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Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw
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BLACKENING SEASONING
  1. 1 tablespoon smoked paprika
  2. 1 teaspoon dried thyme
  3. 1 teaspoon dried oregano
  4. ½ teaspoon cumin
  5. ¼ teaspoon cayenne
  6. ¼ teaspoon garlic powder
  7. ¼ teaspoon onion powder
  8. ¼ teaspoon sea salt and freshly cracked pepper
SLAW
  1. 2 cups green cabbage, shredded
  2. ½ cup green apple, diced
  3. ½ lime, zest and juiced
  4. 1 tablespoon honey
  5. 1 tablespoon white wine vinegar
  6. sea salt and fresh black pepper, to taste
CREAMY SRIRACHA SAUCE
  1. ¼ cup mayonnaise
  2. 2 tablespoons sriracha
  3. 1 garlic clove
  4. sea salt and fresh black pepper to taste
  5. 1 pound medium sized shrimp (peeled, deveined, tails removed)
  6. 6 taco size corn tortillas
  7. 1 ripe avocado
  8. cilantro
FOR THE COLESLAW
  1. Whisk together vinegar, honey, lime, salt and pepper in a large bowl. Add the shredded cabbage, apple and onions. Stir until everything is coated in dressing. Refrigerate until ready to serve.
FOR THE SHRIMP
  1. Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated. Heat 1 Tablespoon of butter in a skillet over medium heat. When the butter has melted, add the shrimp and cook for 3 minutes per side.
PUT IT ALL TOGETHER
  1. Place about 1/4 cup of the coleslaw on a heated corn tortilla along with 3 shrimp and a slice of avocado, and cilantro to garnish. Drizzle some Sriracha sauce and a squeeze of lime on top and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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