Healthy Crispy Shrimp Tacos
  1. For Coleslaw: In a large bowl mix cabbage, carrots, mayonnaise, vinegar, stevia or sugar, and juice of half of the lime stir together well.
  2. Season the cabbage mixture with 1 tsp of the blackening spice and a pinch of salt and pepper. set aside for later
  3. For Shrimp: In another bowl toss the shrimp with the cornstarch and the other 2 tsp of blackening spice.
  4. Heat the olive oil in a large skillet pan over high heat. then add shrimp and cook until opaque, about 3 minutes per side.
  5. Assemble Tacos: Fill warm tortilla shells with greek yogurt top with coleslaw, shrimp, squeeze the other half of lime over each taco, top with cilantro and serve.
Recipe Notes

Blackening Spice:

1 tbsp Paprika
2 tbsp Smoked Paprika
1/2 tsp Cayenne Pepper
1 tsp Thyme
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1 tsp Pepper