Blackened Shrimp Taco Bowls

Blackened Shrimp Taco Bowls are a light, easy, and super tasty meal for those busy weeknights! They are tortilla bowls filled with a crispy homemade coleslaw, then topped with blackened shrimp and spicy taco sauce... and they are ready in UNDER thirty minutes!!

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Tortilla (Taco) Bowls 

To make the tortilla bowls, you will need a tortilla bowl pan set. These tortilla pans are a super inexpensive way to make these bowls look super fancy, and they can be used for a bunch of other things too! I have used mine to make a giant funky cupcake, and I have even used them to make this apple rum monkey bread too! 

Tortilla bowls are a great vessel to serve practically any salad in, and they are fun for kids too, because they get to eat the bowl!

The tortilla bowls are baked in the oven in these pans for around 10 minutes, and when they are done baking just let them cool slightly, slide them out of the moulds, and ta-dah, TACO BOWL!

Also, let me mention how amazing regular tacos are with taco bowls. Just bake the bowl for 10 minutes, and load it up with all your favourite toppings. There is no ½ “ shell that is going to break at the slightest touch, no soft shell that rips no matter how carefully you fold it, just a crispy bowl that you get to break apart and use as an edible “spoon”! 

Now that you have the perfect tortilla bowl, on to the

Coleslaw Dressing

My grandmother, my mother, and now I have made this coleslaw dressing for YEARS. It is one of those easy recipes that can be whipped up in 5 seconds and it just sticks with you forever! 

In a small bowl or cup combine the mayonnaise, sugar, white wine vinegar, apple cider vinegar, pepper, salt and whisk to combine. Pour the prepared dressing over the coleslaw and toss to fully coat. Refrigerate coleslaw for at least 30 minutes before serving.

See, easy! Now onto the spicy taco sauce!

For the Spicy Taco Sauce

In a small bowl combine mayonnaise, lime juice, garlic powder, paprika, chipotle powder, and stir to combine. Refrigerate until you are ready to build the bowls!

Blackening Seasoning and cooking the Blackened Shrimp

For the seasoning

In a small bowl combine paprika, thyme, oregano, garlic powder, cumin, pepper, chipotle, cayenne, and stir to combine. 

Pat the shrimp dry and place the prawns into a large bowl. Sprinkle the blackening seasoning over top of the shrimp and toss to fully combine. Let the shrimp sit and marinate for about 5-10 minutes before cooking. 

Cooking

In a large fry pan or skillet, add the cooking oil and heat up until the oil shimmers. Add the marinated prawns into the skillet and cook for 7-10 minutes until the prawns are fully cooked.

Assembly 

Grab one of your prepared tortilla bowls, and fill with ¼ of the coleslaw (about 1 cup). On top of the coleslaw, place 8-10 of the prepared blackened shrimp. Drizzle the spicy taco sauce on top and serve with a slice of fresh lime.

See, super easy and an excellent meal for a busy weeknight! These blackened shrimp taco bowls are a super fun play on shrimp tacos and perfect to add to your meal plan for your next taco Tuesday!

I hope you love this recipe and until next time, have a great week!

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Blackened Shrimp Taco Bowls

Yield: 4 Taco Bowls

A new, fun, and easy take on shrimp tacos!

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Ingredients

• 1- 1 lb Bag of Coleslaw
• 4 10” Tortillas, of choice
• 32 Tiger Prawns, size 26-30
• 2 Tablespoons Cooking Oil. of choice
• Lime Wedges , for serving (optional)

Coleslaw Dressing

• ½ cup Light Mayonnaise
• ¼ cup Sugar
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Black Pepper
• ¼ teaspoon Salt

Spicy Taco Sauce

• ½ cup Light Mayonnaise
• Juice of one Lime
• ½ teaspoon Garlic Powder
• ½ teaspoon Paprika
• ¼ teaspoon Chipotle Powder

Blackening Seasoning

• 2 teaspoons Paprika
• 1 teaspoon Thyme Leaves
• 1 teaspoon Oregano
• 1 teaspoon Garlic Powder
• ½ teaspoon Cumin
• ½ teaspoon Black Pepper
• ¼ teaspoon Chipotle Powder
• Dash Cayenne

Instructions

Coleslaw Dressing

1. In a small bowl combine the mayonnaise, sugar, white wine vinegar, apple cider vinegar, pepper, and salt. Whisk vigorously to combine.
2. In a large bowl add all of the coleslaw, pour the prepared dressing over top and toss to completely combine.
3. Cover and refrigerate coleslaw for at least 30 minutes.

Spicy Taco Sauce

1. In a small bowl combine mayonnaise, lime juice, garlic powder, paprika, and chipotle powder.
2. Stir to combine and refrigerate until ready to use.

Tortilla Bowls

1. There are a few ways to make tortilla bowls.
2. The easiest way is to use a tortilla pan (see above). To use this method, preheat your oven to 350°F, place one 10” tortilla shell into each tortilla pan, and bake for 7-10 minutes until shells are crispy and hold their shape. Remove shells from pans and set aside until ready to assemble the bowls.
3. See above for other options to DIY tortilla shell bowls!

Blackening Seasoning & Shrimp

1. In a small bowl combine paprika, thyme, oregano, garlic powder, cumin, pepper, chipotle, and cayenne. Mix to combine.
2. Place the tiger prawns into a large bowl and dab with a paper towel to remove any excess water.
3. Sprinkle the blackening seasoning over top of the shrimp and toss to fully combine. Let sit for 5-10 minutes before cooking.
4. In a large fry pan, add the cooking oil and heat up until the oil shimmers.
5. Add the prawns into the fry pan and cook for 7-10 minutes until the prawns are fully cooked.

To assemble the Blackened Shrimp Taco Bowls

1. Place a prepared tortilla bowl onto a plate.
2. Place ¼ of the coleslaw into the tortilla bowl.
3. Place approx. 8 of the prepared tiger prawns on top of the coleslaw.
4. Drizzle with prepared spicy taco sauce.
5. Serve with a wedge of fresh lime.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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