Blackened Shrimp Tacos with Mango Jalapeño Slaw - Sponsored by Nordic Ware Factory Store

Описание: Nordic Ware Factory Store Website: https://www.nordicware.com/

Who doesn’t love a meal that’s both easy and delicious, especially when it involves tacos? Emily Maxson, the author of “Real Food Every Day,” shares her mouthwatering blackened shrimp tacos that are not only tasty but also great for gut health.
https://emilysfreshkitchen.com/produc...

Click here to print recipe: https://kstp.com/wp-content/uploads/2...

Blackened Shrimp Tacos with Mango Jalapeño Slaw

PREP TIME: 20 min // COOK TIME: 6 min // SERVES: 4

Ingredients:
• 2 Tbsp. ghee
• 1 1/2 lbs. peeled and deveined shrimp
• 2 Tbsp. EFK Blackened Seasoning
• 12 tortillas (almond flour recommended)
• Mango Jalapeño Slaw
• 1 avocado diced

Directions:
1. Melt the ghee.
2. In a medium bowl toss the shrimp with the ghee until evenly coated.
3. Add the blackened seasoning and toss well.
4. Heat a cast iron skillet or fry pan to medium-high heat.
5. Add the shrimp to the hot pan and cook for 2-3 minutes then flip.
6. Cook for an additional 2-3 minutes until done.
7. While the shrimp is cooking warm the tortillas in a hot fry pan flipping and stacking on a plate.
8. Fill the tortillas with the Mango Jalapeño Slaw avocado and shrimp.

Advice:
• For a dairy-free option substitute coconut oil for ghee.
• For SCD serve with SCD-approved tortillas or lettuce leaves.


Blackened Seasoning Mix

PREP TIME: 5 min | SERVES: Makes 6 Tbsp.

Ingredients:
• 2 Tbsp. paprika
• 1 Tbsp. cayenne
• 1 tsp. onion powder
• 2 tsp. garlic granules
• 2 tsp. oregano
• 2 tsp. thyme
• 1 tsp. black pepper
• 2 tsp. sea salt

Directions:
1. Add all ingredients to a bowl and mix thoroughly.
2. Store in an airtight container for up to 6 months.

Advice:
• This seasoning is versatile and can be used with fish, shrimp, chicken, pork, beef, and vegetables.
• Consider doubling the batch to keep a jar on hand.


Mango Jalapeño Slaw

PREP TIME: 15 min | SERVES: 4

Ingredients:
• 4 cups chopped green cabbage (1 medium or 1/2 large head)
• 1 1/2 cups diced mango
• 1/3 cup minced jalapeño
• 1/2 cup chopped cilantro
• 1/2 cup homemade or good quality mayonnaise
• 1 1/2 Tbsp. lime juice
• 1 tsp. salt
• 1 tsp. cumin
• 2 Tbsp. honey

Directions:
1. Place cabbage, mango, jalapeño, and cilantro in a large bowl.
2. In a small bowl combine mayonnaise, lime juice, salt, cumin, and honey. Mix well.
3. Pour the mayonnaise mixture over the cabbage and stir until well combined.
4. Store in an airtight container in the refrigerator until ready to serve.

Advice:
• The slaw will last for 3 days in the refrigerator.
• For a vegan version, use vegan mayonnaise and substitute maple syrup for honey.