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Blackened Shrimp Tacos

Blackened Shrimp Tacos

Delicious blackened shrimp tacos with a tangy slaw make for a quick and easy meal that's full of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Blackened Shrimp
  • 1 pound large shrimp, peeled and deveined Ensure shrimp are fresh and clean
  • 2 tablespoons olive oil Use extra virgin for best flavor
  • 1 tablespoon smoked paprika Adjust for smokier flavor
  • 1 teaspoon cayenne pepper Adjust to taste for spiciness
  • 1 teaspoon garlic powder Adds depth of flavor
  • 1 teaspoon onion powder Enhances the savory taste
  • 1 teaspoon dried oregano Use fresh if available
  • 1 tsp salt Season to taste
  • 1 tsp pepper Freshly ground for best taste
Slaw
  • 2 cups shredded green cabbage Use a mandoline for thin strips
  • 1 cup shredded carrots Pre-shredded carrots can save time
  • 1/4 cup fresh cilantro, chopped Adds freshness and flavor
  • 1/4 cup mayonnaise Use light mayonnaise for a healthier option
  • 2 tablespoons lime juice Freshly squeezed for best taste
  • 1 tsp salt Season to taste
  • 1 tsp pepper Adjust to preference
Tortillas
  • 8 small corn or flour tortillas Choose based on preference

Equipment

  • Skillet

Method
 

  1. In a mixing bowl, combine the shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well.
  2. Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until they are cooked through and blackened.
  3. In another bowl, mix the cabbage, carrots, cilantro, mayonnaise, lime juice, salt, and pepper to make the slaw.
  4. Warm the tortillas in the skillet for about 30 seconds on each side.
  5. Assemble the tacos by placing the blackened shrimp on the tortillas and topping with the slaw.

Notes

For a spicier kick, add more cayenne pepper to the shrimp. Serve with additional lime wedges for extra tang.