Description

These Blackened Shrimp Tacos boast incredible flavor with smoky shrimp seasoned to perfection. They are easy to prepare and loaded with fresh ingredients, making them a fantastic choice for a quick healthy dinner or a casual gathering with friends. Enjoy them with a drizzle of zesty crema and topped with your favorite taco toppings!

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 shrimp dry with paper towels and transfer to a medium bowl.
In a small bowl, stir together the blackening seasoning (smoked paprika, ground cumin, garlic powder, dried oregano, onion powder, salt, black pepper, cayenne pepper) and lime zest. Toss with the shrimp until well-coated.
For the slaw, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt in a medium bowl. Toss well and set aside.
To make the crema, whisk together Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth. Adjust flavors as desired.
Heat avocado oil in a large skillet over medium-high heat until shimmering. Cook the shrimp in a single layer for 2-3 minutes undisturbed until deeply browned, and then flip. Add butter and cook for an additional 1-2 minutes while swirling it around. Remove when shrimp are curled and spices are charred, and top with lime juice.
Toast the tortillas in a dry skillet over medium heat for about 30 seconds per side until lightly charred.
Assemble the tacos by layering the tortillas with slaw, then shrimp, drizzle with crema, and finish with lime and cilantro.

Notes

For an extra kick, add more cayenne to the blackening seasoning.
Make sure the shrimp are dry before cooking to achieve a perfect crust.
Feel free to customize taco toppings to your preference!

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 2g
Sodium: 900mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 23g
Cholesterol: 170mg