Blackened Shrimp Tacos
These blackened shrimp tacos are the weeknight dinner you didn't know you needed. Juicy shrimp coated in a smoky-spicy blackening seasoning hit a screaming hot skillet for just two minutes per side, then get tucked into warm corn tortillas with a cool, creamy cilantro lime slaw. The whole thing comes together in about 20 minutes, making it the fastest path to taco night perfection you'll ever find.
The blackening spice blend is where the magic happens. Smoked paprika, cayenne, garlic powder, and a touch of brown sugar create that signature charred crust with layers of flavor. It's bold without being overwhelming, and the creamy cabbage slaw brings everything back into perfect balance with its bright citrus tang. The contrast between the hot, smoky shrimp and the cool, crunchy slaw is what makes these tacos absolutely irresistible.
Pile them high with quick-pickled red onion and a generous squeeze of fresh lime. These are the tacos you'll be making on repeat all summer long. And honestly, all year round. Pair with Mexican street corn, cilantro lime rice, or just eat three of them standing at the counter. No judgment here.
Ingredients
- ● 1 lb large shrimp
- ● 1 tbsp smoked paprika
- ● 1 tsp garlic powder
- ● 1/2 tsp onion powder
- ● 1/4 tsp cayenne pepper
- ● 1 tsp brown sugar
- ● 2 tbsp olive oil
- ● 2 cups green cabbage
- ● 1/4 cup cilantro
- ● 2 tbsp lime juice
- ● 3 tbsp mayonnaise
- ● 8 small corn tortillas
- ● 1/4 cup pickled red onion
- ● 4 lime wedges
Instructions
- 1Mix smoked paprika, garlic powder, onion powder, cayenne, brown sugar, and a pinch of salt in a bowl. Toss shrimp with the spice blend until evenly coated.
- 2Make the slaw: toss shredded cabbage with cilantro, lime juice, mayonnaise, and a pinch of salt. Refrigerate until ready to serve.
- 3Heat olive oil in a cast iron skillet over high heat until the oil just begins to smoke. Add shrimp in a single layer and cook for 2 minutes per side until charred and opaque.
- 4Warm the tortillas on the skillet or directly over a gas flame for about 15 seconds per side.
- 5Assemble tacos: layer cilantro lime slaw on each tortilla, top with blackened shrimp, pickled red onion, and a squeeze of fresh lime. Serve immediately.
Nutrition Facts
| Calories | 310 |
|---|---|
| Protein | 26g |
| Carbohydrates | 28g |
| Fat | 12g |
