Description
Delicious and quick blackened shrimp tacos, perfect for gatherings and busy weeknights.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil (or avocado oil)
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: diced avocado or sauce (yogurt or salsa)
Instructions
- In a bowl, combine shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper; toss to coat.
- Heat a cast-iron skillet over medium-high heat until hot.
- Add the seasoned shrimp to the skillet in a single layer and sear for about 3 minutes on each side until pink and slightly charred.
- Warm tortillas in a separate skillet on low heat for about 30 seconds on each side.
- Assemble tacos by placing cabbage, blackened shrimp, and cilantro on each tortilla, squeezing lime juice over the top.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to 2 days. Reheat shrimp in a skillet to retain flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg
Keywords: shrimp tacos, blackened shrimp, quick dinner, easy recipe, taco night