Description

These Blackened Shrimp Tacos are bursting with flavor and easy to prepare! With perfectly seasoned shrimp, fresh slaw, and creamy toppings, they are ideal for a quick dinner or healthy meal choice. Experience a taste sensation that’s perfect for homemade taco nights!

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
Cilantro, for topping
Avocado, for topping
Feta, for topping
Pickled red onion, for topping
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 shrimp dry using paper towels to ensure a blackened crust, then transfer to a bowl.
In a small bowl, combine smoked paprika, cumin, garlic powder, oregano, onion powder, kosher salt, black pepper, cayenne pepper, and lime zest to create the blackening seasoning. Toss the shrimp in the mixture until coated.
In a medium bowl, combine shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt. Mix thoroughly and set aside for slaw.
To prepare the crema, whisk together Greek yogurt, sour cream, adobo sauce, lime juice, and salt in a small bowl until smooth. Adjust flavor as needed.
Heat avocado oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 2-3 minutes until deeply browned, then flip and add butter to the pan. Cook for another 1-2 minutes until shrimp curl into a C shape and spices are charred. Remove from heat and squeeze lime juice over the shrimp.
In a dry skillet over medium heat, lightly char the tortillas for 30 seconds on each side.
Assemble the tacos by layering each tortilla with slaw, shrimp, and a drizzle of crema. Top with a squeeze of lime and chopped cilantro.

Notes

Make sure to pat the shrimp dry thoroughly for the best blackening effect.
You can adjust the spiciness by adding more or less cayenne pepper according to taste.

Nutrition

Serving Size: 1 taco
Calories: 320
Sugar: 3g
Sodium: 900mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 29g
Fiber: 5g
Protein: 20g
Cholesterol: 180mg