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Blackened Shrimp Tacos

Blackened Shrimp Tacos

These Blackened Shrimp Tacos feature juicy shrimp seared in smoky spices paired with a crisp slaw and fresh lime for a vibrant weeknight meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Freshly ground black pepper
  • 2 cups shredded cabbage
  • 2 tablespoons mayonnaise or sour cream
  • 1 tablespoon lime juice
  • 8 small tortillas
  • Fresh cilantro
  • Lime wedges

Equipment

  • Mixing Bowl
  • Large Skillet or Cast Iron Pan
  • Tongs or spatula
  • Knife
  • Cutting Board

Method
 

  1. Toss the shrimp in a mixing bowl with the olive oil and the dry seasonings until evenly coated.
  2. Whisk together the shredded cabbage with the mayonnaise or sour cream and lime juice in a separate bowl.
  3. Season the slaw with salt and pepper to taste and set it aside to develop flavors.
  4. Heat a large skillet or cast-iron pan over medium-high heat until it is very hot.
  5. Add the shrimp to the pan in a single layer to ensure a proper sear without steaming.
  6. Cook the shrimp for 2 to 3 minutes per side until they are pink and show a slight char.
  7. Remove the cooked shrimp from the heat and set them aside.
  8. Warm each tortilla in a dry skillet or over a gas flame until they are soft and pliable.
  9. Place a scoop of the cabbage slaw onto the center of each warm tortilla.
  10. Top the slaw with several blackened shrimp.
  11. Garnish the tacos with a sprinkle of fresh chopped cilantro.
  12. Serve the tacos immediately with fresh lime wedges on the side.

Notes

Dry the shrimp thoroughly with paper towels before seasoning so the spices stick and the surface chars properly.
If you have a large amount of shrimp cook them in batches to avoid overcrowding the pan and losing the high-heat sear.
Warm your tortillas just before assembly to ensure they do not crack or become stiff while eating.
You can prepare the slaw and season the shrimp a few hours in advance to save time during dinner service.
Store any leftover shrimp and slaw in separate airtight containers in the refrigerator for up to two days.