Blackened Shrimp Tacos with Chipotle Remoulade


  • 1 lb. shrimp
  • Blackened seasonings to taste
  • Salt and pepper to taste
  • I cup thinly sliced cabbage
  • 2 tsp. honey or agave nectar
  • 1 tsp. White vinegar
  • ¼ cup cilantro chopped
  • 2 Roma tomatoes
  • ½ red onion diced
  • ½ lime juice
  • 1 Jalapeno pepper
  • 1 cup mayonnaise
  • 2 tsp. chipotle pepper
  • 1 tsp. paprika
  • 2 tsp, honey
  • 2 tbsp. capers (chopped)
  • Lettuce leaves
  • Flour or corn tortillas


1. Pico de Gallo: Mix the tomato, red onion, Lime juice, half of the cilantro and jalapeno, season to taste with salt and pepper. Set aside.

2. Chipotle Remoulade: Blend together the mayonnaise, chipotle, paprika, honey and capers until well mixed. Set aside.

3. Sweet slaw: Mixed the cabbage, vinegar, honey and rest of the cilantro. Set aside.

4. Season the Shrimp with Blackened seasonings and salt & pepper and sear on a hot pan until cooked, about 4 minutes. Keep turning so each side gets seared.

5. Add three-four shrimp to each of the tortillas or lettuce shells. Top with the slaw, Pico de Gallo and the Remoulade. Enjoy!

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