Blackened Shrimp Tacos

Blackened Shrimp Tacos are a fantastic 20 minute weeknight dinner with simple ingredients and lots of flavor.

Course Dinner, Fish

Cuisine American

Keyword Shrimp tacos, blackened shrimp tacos, blackened shrimp

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 480kcal

Author Jamie

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

See the blog post for step-by-step photos, tips for choosing your ingredients, and more tips to make perfect blackened shrimp!

Storage: 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.

Nutrition