Blackened Shrimp Tacos make a fantastic weeknight dinner because they are ready in no time and still pack simple ingredients with lots of flavor! This recipe makes an avocado crema that's mixed with shredded cabbage to become an easy-to-assemble slaw.
When combined with pan-fried blackened shrimp in a corn tortilla, these rival your favorite local taco truck!
Blackened shrimp tacos with slaw are super popular because they are easy to prepare and ready in no time! With just a simple veggie medley, they are super versatile. You can add in your favorite toppings like salsa, hot sauce, shredded radishes, or whatever else gives you the crunch and spice you desire!
If you're looking for more easy Mexican-inspired recipes, check out my Healthy Baked Chicken Fajitas, Chipotle Cilantro Lime Rice, Easy Enchilada Casserole, Easy Enchilada Sauce, Taco Meat Seasoning, Quinoa Stuffed Peppers, and Southwest Breakfast Skillet!
And for more quick and easy seafood and shrimp recipes, check out my Easy Shrimp Paella, Shrimp Stir-Fry, Shrimp Salad Sandwiches, Salmon Quinoa Bowl, Baked Salmon Cakes, Salmon Sushi Bowl, and Dairy-Free Shrimp Scampi.
How to make it (with photos)
Ingredient Notes
These easy Blackened Shrimp Tacos use only 8 ingredients plus spices.
Shrimp
Medium uncooked shrimp are best for this recipe. To make this recipe fast, use peeled and deveined shrimp. We keep 1-pound bags of medium peeled and deveined shrimp in the freezer so we can make this recipe quickly, even when we haven't planned to.
Shredded green cabbage
Instead of shredding the cabbage myself, I purchase bags of pre-shredded coleslaw mix from the grocery store. It cuts out a step to make this a super easy weeknight recipe. I don't mind the extra bits of carrots and vegetables that are sometimes in the mix.
Chili powder
I use Ancho Chili Powder for anything that calls for "chili powder". Regular chili powder is sometimes a mix of several chilis and spices. Ancho chili powder is one single type of chili ground to a fine powder and has a distinct flavor. I think it tastes more authentic and I love the flavor!
To make this recipe, you also need avocado oil or vegetable oil, avocados, cilantro, garlic, lime juice, and taco seasoning (use the homemade blackening seasoning listed in the recipe card or try my Taco Meat Seasoning or a store-bought version for a fast fix).
For more optional toppings or mix-ins, consider chopped red onion, mango salsa or pineapple salsa, cooked black beans, or flaky sea salt.
See the recipe card at the bottom of this post for full ingredients and quantities.
Step-by-Step Instructions
Check out the step-by-step photos below to see just how easy and quick this blackened shrimp taco recipe really is!
- Sauce: In a food processor, add the oil, avocados, cilantro leaves, garlic, and lime juice. Blend until smooth. It is ok if there are still flecks of cilantro leaves.
- Slaw: In a medium bowl, combine the avocado lime sauce and shredded slaw mix. Reserve a little sauce to add to the tacos at the end if you like.
- Spice: Add all of the spices to a small bowl and mix thoroughly.
- Shrimp: Prepare the shrimp by patting them dry and adding them to a large bowl. Pour the spice mix on top and gently mix until the shrimp are well coated. Heat a medium skillet over medium heat. Drizzle with oil to prevent sticking and then add the shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are cooked through (145 degrees F).
- Assemble: On a warmed tortilla, layer slaw and then cooked shrimp. Drizzle with extra sauce and Cotija cheese if you like!
Expert Tips
The avocado slaw is great but the blackened shrimp are the crown jewel of the blackened shrimp taco! Here's how to make blackened shrimp tacos that turn out just right:
Make sure to pat the shrimp dry before seasoning.
This gives them a tacky texture that helps them hold onto all that tasty shrimp taco spice! To do this, I like to use old kitchen rags that I plan to wash immediately or paper towels.
Note that you do not want to marinade shrimp for shrimp tacos with oil or any liquid, just dry season them well with our best seasoning for shrimp tacos!
Toss the shrimp well, but gently.
You want to evenly distribute the spice and coat all surfaces of the shrimp. But if you toss too vigorously, you may break the tender shrimp apart.
Use just a little bit of oil for frying.
You want to just barely coat the pan with oil. Any excess oil will pull the spice off your tacos, which is not so nice.
Watch the heat carefully.
Medium heat will cook the shrimp quickly and provide a nice sizzling sound for you to enjoy. But if it is too hot, the shrimp will stick. If this happens, turn down your heat a little.
Toppings and Sides
The beauty of this recipe is truly its simplicity. So in my house, we keep toppings and sides minimal. However, if you're serving guests, here are some fun ways to make Blackened Shrimp Tacos a family-style meal:
Toppings:
- Crumbled Cotija cheese
- Cilantro leaves
- Flaky Sea Salt
- Sliced or shredded radishes
Sides:
- Refried beans
- Chips and salsa
- Chips and guacamole
- Pico de gallo
- Cheese quesadillas
- Spanish rice
Recipe FAQs
Here I answered some frequently asked questions about this Blackened Shrimp Tacos with slaw recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store the blackened shrimp separately from the avocado slaw in airtight containers in the fridge. Assemble your tacos when ready to eat. The ingredients will last 2-3 days in the refrigerator.
We use corn tortillas because they are gluten-free, but feel free to use another tortilla variety. Shrimp tacos taste great with flour and almond flour tortillas as well.
Most shrimp tacos are made of corn tortillas, spices, shredded cabbage or lettuce, salsa, and cheese.
In cooking, the term "blackened" refers to a spice blend that turns dark brown or black when cooked. Blackened usually refers to shrimp, fish, or meat that is heavily spiced and served hot.
Related easy shrimp recipes to consider...
Looking for more shrimp recipes like these Blackened Shrimp Tacos? Try these other weeknight favorites that use shrimp as an ingredient:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Blackened Shrimp Tacos
Ingredients
Avocado Lime Slaw
- ¼ cup avocado oil
- 2 medium avocados
- ½ cup cilantro leaves
- 2 cloves garlic
- 1 lime juiced
- 4 cups shredded slaw mix or green cabbage
Blackening Seasoning
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground chipotle pepper or similar (optional, for heat)
- ½ teaspoon salt
Shrimp Tacos
- 1 pound shrimp peeled and deveined
- 8-10 small tortillas
- Cotija cheese to sprinkle on top optional
Instructions
- Sauce: In a food processor, add the oil, avocados, cilantro leaves, garlic, and lime juice. Blend until smooth. It is ok if there are still flecks of cilantro leaves.
- Slaw: In a medium bowl, combine the avocado lime sauce and shredded slaw mix. Reserve a little sauce to add to the tacos at the end if you like.
- Spice: Add all of the spices to a small bowl and mix thoroughly.
- Shrimp: Prepare the shrimp by patting them dry and adding them to a large bowl. Pour the spice mix on top and gently mix until the shrimp are well coated. Heat a medium skillet over medium heat. Drizzle with oil to prevent sticking and then add the shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are cooked through (145 degrees F).
- Assemble: On a warmed tortilla, layer slaw and then cooked shrimp. Drizzle with extra sauce and Cotija cheese if you like!
Notes
Nutrition
Food safety
Here are a few food safety tips to keep in mind while cooking shrimp:
- Cook to a minimum temperature of 145 °F (63 °C)
- Do not use the same utensils on cooked food, that previously touched raw shrimp
- Wash hands after touching raw seafood
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Joanna says
I made these for the second time and cannot get over a truly 15 minute recipe with this much flavor! I’ll make
These again for sure.
Jess says
This is a frequent recipe in my house because it’s super easy and truly ready in 15 minutes! We have shrimp taco ingredients on hand at all times and make them every week. Thanks for a great recipe!