Blackened Shrimp Tacos

Jacqueline Schell

Super flavorful blackened shrimp, over cilantro lime cabbage slaw, topped with diced red onions and cilantro. Serve on corn or flour tortillas!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 40

Course Main Course

Cuisine American, Mexican

Servings tacos

Calories 155 kcal

Ingredients

12 oz medium-sized raw shrimp peeled and de-veined
neutral oil I use avocado oil
16 extra small corn tortillas (I use "taqueira style") or 8 extra small flour tortillas (double up corn tortillas but not flour)
~½ cup diced red onion or white onion
~¼ cup fresh cilantro roughly chopped
~4 lime wedges for serving

For Slaw:

2 cups shredded cabbage I use bagged coleslaw mix
~¼ cup fresh cilantro roughly chopped
2 tablespoon fresh lime juice
½ teaspoon honey optional
1 tablespoon olive oil

For Blackened Spice Blend:

2 teaspoon garlic powder
2 teaspoon smoked paprika
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon cayenne powder
1 teaspoon dried oregano
1 teaspoon ground dried thyme
¼ teaspoon salt

Instructions

Optional: Tenderize shrimp. In a medium bowl, dissolve 1 teaspoon of baking soda and ½ teaspoon salt in some cold water. Add the raw shrimp, make sure there is enough water to completely cover them, then return the shrimp to the fridge and let soak for 30 minutes. Thoroughly rinse, then pat dry with power towels.
Combine the spices for the spice blend, mix well, and set aside.
Prepare the slaw: In a medium bowl, add the lime juice, honey, and oil, and whip with a fork until combined. Toss in the cabbage and cilantro, mix until fully coated, then set aside.
Prepare the tortillas - For corn tortillas, give a pair of tortillas a quick dip in water or chicken stock, shake off any excess, then place in a pan over medium heat (still stacked).
Cook for about 30 seconds, then flip the stack and cook for about 30 seconds more. Keep the pair of corn tortillas together and use them to make one taco. Tent with foil to keep warm as you work through all the tortillas. I typically do two stacks at once.
(Flour tortillas should not be doubled and don't need a dip in the water/stock, just warm them for about 30 seconds per side)
Drizzle a little oil over the shrimp, toss them until covered, then toss in the seasoning blend until fully coated.
Begin heating a skillet over high heat (use a cast iron if available), add a very generous swirl of oil to coat the pan. Once hot, cook the shrimp, tossing frequently, until cooked through and slightly blackened on the outside, about 2-3 minutes.
Plate the double stacks of corn tortillas, then top with the slaw, and evenly divide the shrimp between the tacos. Serve with more cilantro, red onion, and lime wedges. Delicious when served alongside a crema sauce or avocado salsa.