Blackened Shrimp Tacos

These blackened shrimp tacos are perfect for a flavorful weeknight meal, that won't keep you in the kitchen all evening. Quick and easy blackened shrimp, served on corn or flour tortillas over a bed of cilantro lime cabbage slaw. Finish them with more cilantro and red onion, then serve alongside lime wedges and salsa or crema sauce.

Follow the included instructions for tenderizing the shrimp while you prep the slaw and toppings for best results! Use my recipe for blackening seasoning included in the recipe card, or sub a premade blend to make these even easier.

How to Make Blackened Shrimp Tacos:

See the recipe card at the bottom of the page for the full recipe.

• Optional Step: 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 (garlic powder, smoked paprika, black pepper, onion powder, cayenne powder, dried oregano, dried thyme, and salt), 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.

About Street Tacos

"Street tacos" refer to a style of taco that is typically served from roadside stands or (less commonly) food trucks. They are common in Mexico, and in the southern California area, as well as other US border towns. Classic Mexican street tacos will contain finely chopped marinated meat and small, double-stacked soft corn tortillas. The typical toppings available for street tacos are chopped fresh cilantro, white onion, and lime wedges for squeezing. A few varieties of salsa are also available at most stands. What makes street tacos one of my favorite foods is the simplicity, amazing flavor of the meat, and the fresh ingredients. 

Blackened shrimp is not a typical meat option for roadside taco stands, but they still make great street-style tacos!

Try my other street taco recipes!

Key Tips - Blackened Shrimp Tacos

Use medium or small shrimp.

• I prefer larger shrimp for most recipes, but in tacos, I think the smaller size works better. I go for "medium" sized shrimp for this recipe, they are easier to eat on the taco.
• If you use large shrimp, consider giving them a rough chop after cooking before building the tacos.

Use street taco size tortillas if you can find them.

• Street taco tortillas are very small corn tortillas, they're even smaller than the "small" size tortillas at most grocery stores. Look for ones that say "street taco" sized, or "taqueria style". I use these Taqueria Style Mini Corn Tortillas. Using smaller tortillas really does make a difference, so it may be worth making a trip to a Mexican grocery store if you can't find them at your usual store.
• If I'm using flour tortillas, I typically go for these Flour Street Taco Tortillas.

Corn tortillas should be doubled, and warmed up!

• Corn tortillas are typically thinner than flour tortillas, and street tacos are almost always served on a pair of corn tortillas. When you warm up the tortillas, keep the pair stacked together the whole time.
• The method in this recipe is similar to what they do at my favorite taco stand, and it makes a huge difference. Give a pair of corn tortillas a super quick dip in stock or water, then let them cook in a pan briefly as instructed in the recipe.

Dietary Restrictions - Blackened Shrimp Tacos

This dish is naturally Dairy-Free.

Make it Gluten-Free:

• Serve on corn tortillas rather than flour (this is the recommended preperation anyway!)

A Note On Serving Sizes

Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. This recipe makes 8 tacos, and the nutrition information is provided per 1 taco. Most people would prefer to have 3 to 5 tacos per meal.

If you like this recipe, you may also like...

If you like this recipe, you may also like my Chicken Street Tacos, Tri Tip Street Tacos, Shrimp and Broccoli Stir Fry, or Coconut Lime Shrimp and Pasta.

Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!