1 (14 ounce) bag classic coleslaw mix
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeno, seeded and minced
2 limes, juiced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound large peeled, deveined raw shrimp
1 1/2 teaspoons blackened seasoning
1 1/2 teaspoons olive oil
12 flour tortillas, warmed
8 ounces prepared guacamole
Place coleslaw mix, red onion. cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper in a large bowl. Stir until evenly combined. Set aside.
In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add shrimp mixture and cook until shrimp are bright pink on the outside and the meat is opaque, about 6 minutes, stirring halfway through.
Divide coleslaw and shrimp between the tortillas. Top each taco with a dollop of guacamole.
