Serves 4 / If you prefer, double up on tortillas to ensure tacos won’t fall apart. Serving tip: Top with plain yogurt to tame the spicy heat.
8 large (7-8 inch) corn tortillas
2 cups bagged coleslaw mix, firmly packed
¼ cup loosely packed cilantro leaves
2 green onions, thinly sliced
2-4 teaspoons minced jalapeño pepper (optional)
2½ tablespoons lime juice
2 tablespoons olive oil, divided
⅛ teaspoon salt
24 peeled, deveined large shrimp
4 teaspoons salt-free blackening seasoning or chili powder
¼ teaspoon salt
Lime wedges (optional)
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Preheat oven to 300°. Wrap tortillas in alu-minum foil and place on middle oven rack.
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In a medium bowl, combine coleslaw mix, cilantro, green onions, and jalapeño (if using). Whisk together lime juice, 1 tablespoon oil, and ¼ teaspoon salt, then mix into slaw.
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Heat a large skillet over medium-high heat. Blot shrimp to remove excess moisture, then toss with blackening seasoning or chili powder plus ⅛ teaspoon salt. Add remaining 1 tablespoon oil to hot pan. Arrange shrimp in pan in a single layer. Sear for 2 minutes, then turn and cook for another 2 minutes, until opaque.
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Top each tortilla with three shrimp apiece. Divide slaw among tacos. Squeeze additional lime juice over tacos, if desired. Serve immediately.
PER SERVING: 241 cal, 33% fat cal, 9g fat, 1g sat fat, 64mg chol, 13g protein, 29g carb, 5g fiber, 248mg sodium
