Serves 4-5
- 2 lbs – Shrimp, peeled & deveined
- 10 – 6” flour tortillas
- 1 Poblano Pepper
- 2 tspn – salt
- 2 tspn – ground black pepper
- 2 Tbsp – Mexican Taco Blackened Seasoning (ingredients below)
- 3 tspn – olive oil
- Slaw filling:
- 1 Tbsp – rice vinegar
- 1 Tbsp – Spicy Brown Mustard
- 2 tspn – sugar
- 2 Tbsp – Mayonnaise
- 4 tspn – olive oil
- 1 lb – cabbage, shredded
- 2 stalks – green onions
- 1 – Carrot
- 1 – Jalapeno
- 1 tspn – salt
- 1 tspn – ground black pepper
- Side Filling:
- 2 – Avacados
- 1 tspn – Lemon juice
- Mexican Taco Blackened Seasoning
- (Makes 5 1/2 TBSP combined)
- 1 Tbsp – cumin powder
- 1 Tbsp – ancho chile powder
- 1 Tbsp – Mexican oregano
- 1 Tbsp – smoked paprika
- 1 Tbsp – garlic powder
- 1/2 Tbsp – cayenne
Take the avocados and slice in half lengthwise ( removing the inner pit and discarding). Scoop out the avocado from the shell and rough dice (1/4”-1/2”) into a bowl. Add the lemon juice evenly.
In a medium to large bowl, whisk together the mayonnaise, olive oil, sugar, mustard and rice vinegar. Cut out and discard the core of the cabbage and thinly shave for 1/8” x 2” pieces and add to the bowl. Finely chop the jalapeno and add to the bowl. Chop the green onions, whites and greens and add to the bowl. Peel and grate the carrot and add to the bowl. Season with Salt and pepper and combine the ingredients. Set the slaw aside to marinate, stirring occasionally (at least 10 minutes).
Cut the stem of the Poblano Pepper off and discard. Thinly slice the poblano into 1/8” or thinner sticks and set aside. In a (non-stick) skillet at medium-high heat, add 1 tspn of olive oil (to lightly coat the skillet bottom). When the olive oil is hot, add the poblano peppers in an even layer and cook, without stirring, for 3 minutes. Continue to cook while stirring for 2 minutes longer and set aside in a separate bowl.
Pat the shrimp dry with paper towels and place in a medium to large bowl. Add the salt and pepper and toss to evenly coat the shrimp. Add the Mexican blackening spice and again toss to coat. In the same skillet used for the poblano peppers, add more olive oil (as needed) to coat the bottom. Working in batches, add the shrimp (without crowding the pan) in an even layer when the oil is hot and nearly smoking. Cook, without stirring, for 2-3 minutes to blacken the spices until the shrimp is 2/3 opaque. Finish cooking the shrimp while stirring (there should be minimal seepage from the shrimp) and place in a serving bowl. Repeat the process until the remainder of the shrimp is cooked.