Rapid Crispy Shrimp Tacos

🥘 Ingredients

• blackening spice
  2 tbsp
• cilantro (leaves)
  ½ oz
• cornstarch
  2 tbsp
• flour tortillas
  12 unit
• lime
  2
• mayonnaise
  2 tbsp
• pepper
• salt
• shredded carrot
  8 oz
• shredded red cabbage
  8 oz
• shrimp
  20 oz
• sour cream
  1/2 c
• sugar
  2 tsp
• vegetable oil
  4 tsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Pick cilantro from stems and discard stems. Halve lime .

   cilantro: ½ oz (leaves), lime: 2
2. 

   2

   In a medium bowl , toss shredded red cabbage and shredded carrot with mayonnaise , white wine vinegar , blackening spice , juice of half a lime, and sugar . Season with salt and pepper .

   shredded red cabbage: 8 oz, shredded carrot: 8 oz, mayonnaise: 2 tbsp, white wine vinegar: 1 tbsp, blackening spice: 2 tbsp, sugar: 2 tsp, salt, pepper
3. 

   3

   In another medium bowl , toss shrimp with cornstarch , remaining blackening spice, and a pinch of salt and pepper.

   shrimp: 20 oz, cornstarch: 2 tbsp
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over high heat. Add shrimp and cook until opaque in the center and golden and crusty on the outside, about ⏱️ 2 minutes per side.

   vegetable oil: 4 tsp
5. 

   5

   Wrap flour tortillas in a damp paper towel and microwave on high ⏱️ 30 seconds .

   flour tortillas: 12 unit
6. 

   6

   Fill each tortilla with sour cream , slaw, shrimp, and cilantro leaves. Squeeze lime juice over each and serve.

   sour cream: 1/2 c