Blackened Shrimp Tacos

Blackened Shrimp Tacos merge the smoky heat of the American South with the zest of Mexican cuisine, delivering an exciting and delectable fusion. These tacos are the answer when you crave a dish that packs both a punch in flavor and a whirlwind of textures. Made in just over 30 minutes, they’re perfect for a weekend gathering or a laid-back evening with family.

Succulent shrimp coated in classic Southern Blackened Seasoning are seared to perfection, cradled in slightly charred corn tortillas and topped with a crisp, refreshing slaw and silky cilantro lime crema. Every bite is a tantalizing blend of bold flavors and contrasting textures, celebrating the union of these two culinary traditions.

Ingredients for Blackened Shrimp Tacos

For the Tacos

• Medium Shrimp: Whether you’re opting for fresh or frozen shrimp, be sure they have a clean, slightly salty or “ocean-like” aroma. Fresh shrimp should be firm to the touch and translucent. If you’re using frozen shrimp, make sure they’re properly thawed before cooking.
• Olive Oil: Use the same extra-virgin olive oil as above.
• Blackened Seasoning: You can choose a store-bought version or make your own blend at home.
• Tortillas: Choose fresh corn tortillas that are pliable without any cracks.
• Butter: If the blackened seasoning you’re using is already salty, you may want to use unsalted butter to strike the right flavor balance.
• Jalapeño: Look for firm jalapeños with smooth skin.
• Lime: Essential for that fresh citrusy finish.

The Slaw

• Cabbage: Choose a cabbage head that feels heavy for its size with crisp, tightly packed leaves.
• Radishes: Look for firm radishes with smooth skin and a bright color.
• Green Onion: Opt for green onions with vibrant green tops and firm white bulbs.
• Olive Oil: Pick a good-quality extra virgin olive oil with a fresh aroma.
• Lime: Look for limes with smooth skin and a slight give when lightly pressed.
• Kosher Salt and Freshly Ground Black Pepper

Cilantro Lime Crema

• Sour Cream or Mexican Crema: Choose a full-fat version for a rich and creamy texture.
• Fresh Cilantro: Look for bright green leaves without any yellowing or wilting.
• Lime: Use fresh limes for the best zest and juice.
• Garlic: Choose plump bulbs with taut, unbroken outer skins.
• Kosher Salt and Freshly Ground Black Pepper

Recipe Tips

• Shrimp Prep: Buying shrimp that are already peeled and deveined can save you time. If you do it yourself,  be sure to remove the vein running along the back of the shrimp for the best texture and flavor.
• Variable Seasonings: The potency of store-bought blackened seasoning can vary a lot. Taste it first, and adjust the amount you use based on your preference. You can always add more, but you can’t take it away!
• Tortilla Toasting: Charring your tortillas slightly adds a layer of smoky flavor. Don’t skip this step; it makes a big difference in the overall taste of your tacos.
• Crema Consistency: If your crema or sour cream is too thick to drizzle, consider thinning it slightly with a dash of milk. 
• Slaw Mix: Try to prepare the slaw a bit in advance. Letting it sit allows the flavors to meld together for a more balanced taste.
• Heat Level: If you’re sensitive to spicy foods, remove the seeds from the jalapeños. Conversely, if you love a kick, slice the jalapeños thicker or add more.

More Must-Try Recipes

• Shrimp Tacos
• Blackened Seasoning Recipe
• Blackened Shrimp
• Chorizo Tacos
• Grilled Shrimp Tacos

How to Make Blackened Shrimp Tacos

Mix cabbage, radish, green onion, olive oil, and lime juice in a bowl. Season with salt and pepper, mix, and chill.

Stir sour cream, cilantro, lime juice, zest, and garlic together in a bowl. Adjust salt and pepper; chill.

Coat shrimp in olive oil and blackened seasoning in a bowl. Warm each tortilla in a hot skillet until lightly charred, then wrap in foil to keep warm. In the same skillet, heat olive oil and butter. Sear shrimp for about 2 minutes each side. Fill tortillas with shrimp, top with slaw, cilantro lime crema, and optional jalapeño and cilantro. Serve with lime wedges.