Description

Blackened Shrimp Tacos offer irresistible flavor and simple preparation, making them a fantastic choice for a quick dinner or healthy meal. Packed with spices and fresh ingredients, these tacos are a delightful homemade option for any taco lover.

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 them to a medium bowl.
In a small bowl, combine the blackening seasoning with lime zest, then toss it with the shrimp.
In another bowl, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt, then set it aside.
Prepare the crema by whisking the Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth. Adjust the lime or salt to taste.
Heat avocado oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes without stirring. Flip the shrimp and add butter; continue cooking for 1-2 minutes until done. Squeeze lime juice over the shrimp before removing from heat.
Toast the tortillas in a dry skillet over medium heat for about 30 seconds per side until lightly charred.
Assemble the tacos by layering slaw, shrimp, and crema on each tortilla, finishing with a squeeze of lime and cilantro.

Notes

Ensure the shrimp are completely dry for the best blackened crust.
Feel free to customize toppings based on your preferences or what you have available.
Store any leftover crema in the refrigerator for up to a week.

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 200mg