Blackened Shrimp Tacos

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Quick, smoky, and packed with flavor, these blackened shrimp tacos come together in under 20 minutes and taste like something you'd order at a really good taco spot. Large shrimp are coated in a bold homemade blackening seasoning, seared in a hot cast iron until deeply charred and fragrant, then layered into toasted corn tortillas with a crispy lime slaw and a chipotle crema.

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Prep Time15

Cook Time5

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

Blackened Shrimp

1 lb large shrimp peeled and deveined
2 teaspoons EACH: smoked paprika, ground cumin, garlic powder
1 teaspoon EACH: dried oregano, onion powder, kosher salt and 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

Cilantro Lime Slaw

3 cups finely shredded cabbage
1 Tablespoon lime juice
Drizzle of avocado oil or olive oil
1/2 teaspoon kosher salt

Chipotle Crema

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

INSTRUCTIONS

Pat shrimp dry: Pat the large shrimp completely dry with paper towels. This is the most important step for getting a blackened crust. Transfer to a medium bowl.
1 lb large shrimp
Mix the blackening seasoning: In a small bowl, stir together the blackening seasoning and lime zest. Add the shrimp and toss to coat.
2 teaspoons EACH: smoked paprika, ground cumin, garlic powder, 1 teaspoon EACH: dried oregano, onion powder, kosher salt and black pepper, 1/2 teaspoon cayenne pepper, 1 teaspoon lime zest
Make the slaw: In a medium bowl, toss the green cabbage with fresh lime juice, avocado oil, and a pinch of kosher salt. Toss well and set aside.
3 cups finely shredded cabbage, 1 Tablespoon lime juice, Drizzle of avocado oil or olive oil, 1/2 teaspoon kosher salt
Make the crema: In a small bowl, whisk together the Greek yogurt, sour cream, adobo sauce, fresh lime juice, and kosher salt until smooth and pourable. Taste and adjust lime or salt as needed.
1/2 cup full fat plain Greek yogurt, 1/4 cup sour cream, 1 Tablespoon adobo sauce, 1 Tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon kosher salt
Cook the shrimp: Heat the avocado oil in a large cast iron skillet or non stick skillet over medium-high heat, until shimmering. Add the shrimp in a single layer, without overcrowding the pan. Cook for 2-3 minutes undisturbed. The shrimp should be deeply browned and the spices should look blackened. Flip them and add the butter to the center of the pan. Continue to cook for 1-2 more minutes, using the pan handle to swirl the butter around. The shrimp are done when they curl into a C shape and the spices are deeply charred. Remove from the heat immediately and squeeze lime juice over top.
2 Tablespoons avocado oil, 1 Tablespoon unsalted butter
Toast the tortillas: Heat the tortillas in a dry skillet over medium heat for 30 seconds per side until lightly charred around the edges. You can also char them directly over a gas stove.
8 corn tortillas
Assemble the tacos: Layer each tortilla with a generous serving of slaw then layer on the shrimp and drizzle with crema. Finish with a squeeze of lime and finely chopped cilantro.
Taco toppings: cilantro, avocado, feta, or pickled red onion

Notes

Shrimp size: Large shrimp is best here, but jumbo works as well. Avoid using small shrimp or they'll overcook before you can get the blackened crust.

Cutting the shrimp: If you prefer smaller pieces of shrimp in tacos, cook them large as directed then let them cool slightly and cut them into halves or thirds. Similar to above, if you cut the raw shrimp and cook, they will overcook before the blackening happens.

Other tortillas: you can use smaller flour tortillas (what my kids prefer). Grain-free tortillas, like Siete tortillas, are another good choice. Just make sure to warm them first.

Make-ahead: You can make the slaw up to 24 hours in advance and the crema up to 3 days. Mix the spice blend together weeks in advance, if desired, then cook the shrimp right before serving.

Dairy-free: Use cashew cream instead of yogurt and sour cream, or use plant-based sour cream and yogurt instead.

Nutrition

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