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Three Blackened Shrimp Tacos on corn tortillas are arranged on a wooden board, topped with slaw, crumbled cheese, and herbs, with lime wedges scattered around for garnish.
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5 from 3 votes

Blackened Shrimp Tacos

Blackened Shrimp Tacos is a delicious recipe that is made with simple ingredients. This quick and easy recipe makes for a family favorite meal.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $16.82, $2.80 per Servings

Ingredients

For the Shrimp:

  • 1 ½ pound Raw Shrimp peeled and deveined
  • 2 Tablespoons Avocado Oil divided
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Oregano
  • ½ teaspoon Salt
  • 1 teaspoon Paprika

For the Slaw:

  • 2 cups Coleslaw Mix shredded cabbage and carrots
  • 3 Green Onions sliced
  • ¼ cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Red Wine Vinegar
  • 2 teaspoons Granulated Sugar
  • ½ teaspoon Black Pepper

For the Tacos:

  • 12 Corn Tortillas 6 inches
  • 1 cup Crumbled Cojita Cheese
  • ½ cup Fresh Cilantro chopped

Instructions

  • Mix together ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon oregano, ½ teaspoon salt, and 1 teaspoon paprika in a small mixing bowl. Place 1 ½ pounds raw peeled and deveined shrimp in a large bowl.
  • Coat the shrimp with 1 Tablespoon of Avocado Oil.  Then add in the seasoning mixture and toss to coat the shrimp with the seasoning mixture.
  • Preheat a cast iron pan over high heat (approximately 450-500 degrees Fahrenheit).  Spread the remaining avocado oil onto the pan.
  • Add the shrimp to the pan.
  • Cook the shrimp for 2-3 minutes. Do not move it to get a nice blackened coating on the shrimp.  Flip and cook for an additional 2-3 minutes until the shrimp is cooked through.
  • Warm the tortillas.
  • In a medium bowl, mix together 2 cups coleslaw mix, 3 sliced green onions, ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 2 teaspoons granulated sugar, and ½ teaspoon black pepper.
  • Then it’s time to build the tacos.
  • Divide the shrimp and slaw evenly between the 12 warm corn tortillas.
  • Top the tacos with ½ cup chopped fresh cilantro and 1 cup crumbled cojita cheese. Serve warm and enjoy!

Notes

These tacos are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 312kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 415mg | Potassium: 195mg | Fiber: 4g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 10mg | Calcium: 195mg | Iron: 1mg
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