Rapid Crispy Shrimp Tacos

🥘 Ingredients

• blackening spice
  1 tsp
• cilantro
  1 bunch
• cornstarch
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• pepper
  ½ tsp
• salt
  1 tsp
• shredded carrot
  1 c
• shredded red cabbage
  2 c
• shrimp
  10 oz
• sour cream
  2 tbsp
• sugar
  1 tsp
• vegetable oil
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• large pan

1. 

   1

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

   cilantro: 1 bunch, lime: 1 unit
2. 

   2

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

   shredded red cabbage: 2 c, shredded carrot: 1 c, mayonnaise: 2 tbsp, white wine vinegar: 1 tbsp, blackening spice: 1 tsp, sugar: 1 tsp, salt: 1 tsp, pepper: ½ tsp
3. 

   3

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

   shrimp: 10 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 ⏱️ 4 minutes .

   vegetable oil: 2 tbsp
5. 

   5

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

   flour tortillas: 4 unit
6. 

   6

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

   sour cream: 2 tbsp