Blackened Shrimp Tacos

Blackened Shrimp Tacos are an easy, quick, and fun dinner for the whole family. Ready in about 30 minutes, these tacos will make you start celebrating Taco Tuesday EVERY week!

taco tuesday, but every day.

Blackened Shrimp Tacos are easily one of my all time favorite foods. Yes, I consider tacos to be their own food group. Well, maybe they are better described as a bunch of different ingredients coming together in a cohesive tune while being shoveled into my mouth at a very fast pace. Yeah, that sounds better! This layered dish is seriously a perfect example of what food should always strive to be. A warmed flour tortilla, topped with tangy crunchy purple cabbage slaw, adorned with flavorful blackened shrimp, and drizzled with a refreshing avocado crema. Sprinkle that with some queso fresco and fresh cilantro and you have yourself a dream. come. true.

why i love blackened shrimp tacos

This dish is SO easy and quick to make. It turns out equally beautiful and impressive, as well. It only takes about 40 minutes to put together, start to finish. You can make this for dinner with the whole family, a fun get together with friends, or just a nice night in alone. There is almost NO occasion that Blackened Shrimp Tacos are not absolutely perfect for! And did I mention how impressive they come out? I did? Well, it’s worth mentioning twice. THAT’S how beautiful they are. Bright purple, green and orange for dinner. It’s almost like eating a rainbow, you’re going to love it.

ingredients you’ll need

For the blackened shrimp

• Shrimp (I use frozen!)
• Smoked Paprika
• Garlic Powder
• Sugar
• Chili Powder
• Olive Oil
• Salt

For the slaw

• Purple Cabbage
• Lime Juice
• Honey
• Cilantro
• Salt

For the avocado crema

• Avocado
• Sour Cream
• Lime Juice
• Garlic Powder
• Water

extras for taco assembly

• Tortillas
• Queso Fresco
• Cilantro

how to make blackened shrimp tacos

Prep the shrimp. Peel and devein. Pat dry and add to a medium bowl and drizzle with half of the olive oil. Mix all spices for shrimp in a small bowl and dump onto the shrimp, completely coating them. Let marinate for 30 minutes.

Make the slaw. While the shrimp are marinating, wash purple cabbage and slice into thin strips. Pat dry and add lime juice, honey, cilantro, and salt. Mix until well combined.

Make the avocado crema. In a blender mix avocado, lime juice, sour cream, garlic powder, salt and water. Blend until smooth, adding more water until you meet your desired consistency.

Blacken the shrimp. Heat a pan (preferably cast iron) on medium heat. Add the rest of the olive oil to the pan and heat through for about 1 minute. Add the shrimp in a single layer and cook for 2-3 minutes on each side.

Assemble the tacos. Heat your tortillas in a pan on the stove, dry. Add a layer of slaw, then top that with about 3 blackened shrimp. Drizzle the avocado crema on top of shrimp, and sprinkle with queso fresco and fresh chopped cilantro. Enjoy!

tips for making blackened shrimp tacos

Make sure and let the shrimp marinate to build flavors! I suggest marinating for 30 minutes, and while you’re doing that you can make all the rest of the components!

You can batch make the blackening seasoning by doubling or tripling the spices in the recipe. Save for later to make this dish even faster!

If you salt your purple cabbage and let it sit for 10 minutes before you rinse and add the ingredients, it will get some of the excess water out and keep it crunchier!

You can add more or less water to the avocado crema to make it whatever consistency you like best!

what to have for dessert?

• Coffee Brownies
• Healthy Black Bean Fudge Bites
• Healthy Chocolate Cake

Print Pin

5 from 8 votes

Blackened Shrimp Tacos

Blackened Shrimp Tacos are an easy, quick, and fun dinner for the whole family. Ready in about 30 minutes, these tacos will make you start celebrating Taco Tuesday EVERY week!

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Keyword blackened shrimp, blackened shrimp tacos, shrimp tacos, tacos

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 8 tacos

Cost $10

Equipment

• cast iron skillet
• Blender

Ingredients

For the blackened shrimp

• 2 pounds shrimp fresh or thawed if using frozen*see notes
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt

For the slaw

• 3 cups purple cabbage thinly sliced/shredded
• 1/4 cup cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey warmed**see notes
• 1 teaspoon salt to taste

For the avocado crema

• 1 avocado
• 1/4 cup sour cream
• 3 tablespoons lime juice
• 4 tablespoons water ***See notes
• 1 teaspoon salt

For the tacos

• 8-10 street taco sized tortillas warmed
• 1/2 cup queso fresco crumbled
• fresh cilantro chopped

Instructions

• Prep the shrimp. Peel and devein. Pat dry and add to a medium bowl and drizzle with half of the olive oil. Mix all spices for shrimp in a small bowl and dump onto the shrimp, completely coating them. Let marinate for 30 minutes.
• Make the slaw. While the shrimp are marinating, wash purple cabbage and slice into thin strips. Pat dry and add lime juice, honey, cilantro, and salt. Mix until well combined.
• Make the avocado crema. In a blender mix avocado, lime juice, sour cream, garlic powder, salt and water. Blend until smooth, adding more water until you meet your desired consistency.
• Blacken the shrimp. Heat a pan (preferably cast iron) on medium heat. Add the rest of the olive oil to the pan and heat through for about 1 minute. Add the shrimp in a single layer and cook for 2-3 minutes on each side.
• Assemble the tacos. Heat your tortillas in a pan on the stove, dry. Add a layer of slaw, then top that with about 3 blackened shrimp. Drizzle the avocado crema on top of shrimp, and sprinkle with queso fresco and fresh chopped cilantro. Enjoy!

Notes

*Using frozen shrimp tastes JUST as good as fresh, and I tend to have it on hand more. 

**Honey is easier to mix if warmed. Just put it in the microwave for 10 seconds.

***Start with 2 tablespoons and add more until you hit your desired consistency!

Make sure and let the shrimp marinate to build flavors! I suggest marinating for 30 minutes, and while you’re doing that you can make all the rest of the components!

You can batch make the blackening seasoning by doubling or tripling the spices in the recipe. Save for later to make this dish even faster!

If you salt your purple cabbage and let it sit for 10 minutes before you rinse and add the ingredients, it will get some of the excess water out and keep it crunchier!