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Blackened Shrimp Tacos
Ingredients
- 2 lbextra-large shrimp
cleaned, shelled, and deveined, 26-30 count
- 2 tspblackened seasoning
- ½ tspsalt
if needed
- 8corn or flour tortillas
- 2 cthinly sliced red cabbage
- ¼ cmayonnaise
- ½ tbspgranulated sugar
- ¼ tspblack pepper
- ½ tbspwhite vinegar
- 1 tbspvegetable oil
avocado oil, or grapeseed oil
- ½ ccrumbled mexican queso fresco
- ½ cchopped cilantro
- lime wedges
Directions
- 1
Preheat the oven to 300°F. Wrap the tortillas in foil and place them on a baking sheet or pan.
- 2
Season the shrimp: In a large bowl combine the shrimp, blackening seasoning, and salt.
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- 3
Warm the tortillas: Bake the foil-wrapped tortillas until the they are warmed through, about 10 minutes. (If your tortillas are done before you finish the slaw and shrimp, turn off the oven, and leave the tortillas inside to stay warm until you are ready to assemble.)
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- 4
Make the cabbage slaw: In a large bowl, combine the cabbage, mayo, sugar, black pepper, and white vinegar.
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- 5
Cook the shrimp: In a large nonstick skillet over medium-high heat, add in the oil. Once it’s hot, add the shrimp. Cook, until the shrimp have slightly browned on the outside and they have cooked through turning pink throughout, flipping halfway through, 2 to 3 minutes per side.
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- 6
Assemble the tortillas: Place the tortillas in a serving platter or plates. Divide the shrimp and slaw equally between the tortillas.
- 7
Garnish and serve: Garnish with cheese and cilantro. Serve with lime wedges. Serve.
- 8
Storage: I recommended eating the assembled tacos that same day! If you have leftover shrimp or slaw feel free to store in separate air tight containers in the fridge for up to 2 days. Did you love the recipe? Leave us stars below!
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Blackened Shrimp Tacos
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About this Recipe
Craving a vibrant, fresh meal that captures the essence of spring and summer? These Blackened Shrimp Tacos are your answer, delivering big flavors and a satisfying crunch in a breezy package perfect for any day of the week.
This recipe shines by pairing perfectly seasoned, juicy blackened shrimp with a bright, tangy red cabbage slaw. The combination offers a delightful contrast of textures and tastes, making these tacos a fantastic option for a light lunch or dinner that comes together in remarkably little time.
Prepare for a feast for the senses. You'll bite into plump, savory shrimp, seasoned to perfection with a robust blackened spice blend, complemented by the crisp, cool crunch of thinly sliced red cabbage. A creamy, slightly sweet slaw dressing balances the spice, while the fresh pop of cilantro and a squeeze of lime elevate every mouthful. The crumbled queso fresco adds a final touch of mild, salty creaminess, creating a truly irresistible taco experience that feels both indulgent and refreshingly light.
For customization, feel free to choose between corn or flour tortillas based on your preference. If you don't have vegetable oil, avocado oil or grapeseed oil work equally well for cooking the shrimp. You can also adjust the amount of salt to your taste after tasting the shrimp. While delicious on their own, these tacos are also fantastic with a side of your favorite salsa or a simple bowl of black beans.
These Blackened Shrimp Tacos are ideal for casual weeknight dinners, lively backyard gatherings, or any occasion where you desire a fresh, flavorful, and quick meal. Serve them with plenty of fresh lime wedges on the side for an extra zesty kick.