Description

Savor the rich, smoky flavor of Blackened Shrimp Tacos. This easy recipe features juicy shrimp seasoned perfectly, an easy cabbage slaw, and a creamy sauce all wrapped in warm corn tortillas. Ideal for a quick and satisfying meal!

Ingredients

Scale

1 lb large shrimp peeled and deveined
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon lime zest
2 Tablespoons avocado oil
1 Tablespoon unsalted butter
8 corn tortillas
Taco toppings: cilantro, avocado, feta, or pickled red onion
3 cups finely shredded cabbage
1 Tablespoon lime juice
Drizzle of avocado oil or olive oil
1/2 teaspoon kosher salt
1/2 cup full fat plain Greek yogurt
1/4 cup sour cream
1 Tablespoon adobo sauce from chipotles in adobo
1 Tablespoon lime juice (about 1 lime)
1 teaspoon honey
1/2 teaspoon kosher salt

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Instructions

Pat the large shrimp completely dry using paper towels before transferring to a medium bowl.
Combine smoked paprika, cumin, garlic powder, oregano, onion powder, kosher salt, black pepper, cayenne pepper, and lime zest in a small bowl. Add shrimp and toss to coat well with the seasoning.
In another medium bowl, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt. Toss everything thoroughly and set aside.
In a small bowl, whisk Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth. Modify lime or salt level to taste if necessary.
Heat avocado oil in a large skillet over medium-high heat until shimmering. Place the shrimp in a single layer, cooking undisturbed for 2-3 minutes until browned. Flip shrimp, add butter in the center, and cook for another 1-2 minutes until fully curled and charred. Remove from heat and add a squeeze of lime juice.
Toast the corn tortillas in a dry skillet over medium heat for 30 seconds each side until light char marks appear, or directly over a gas flame.
To assemble, lay a generous scoop of cabbage slaw on each tortilla, top with shrimp, drizzle with crema, finish with lime juice, and garnish with cilantro.

Notes

Ensure the shrimp are completely dry before seasoning for the best blackened crust.
Feel free to customize taco toppings based on your preference for extra flavor and texture.
The crema can be prepared ahead of time for quicker assembly at mealtime.

Nutrition

Serving Size: 1 taco
Calories: 386
Sugar: 2g
Sodium: 926mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 200mg