Blackened Shrimp Tacos
Tacos that fuse Southern smokiness with Mexican zest, for a tantalizing blend of bold flavors and contrasting textures.
Servings: 12 tacos
Ingredients
For the Slaw
- 1 cup shredded cabbage
- 2 thinly sliced radishes
- 1 green onion thinly sliced
- 2 teaspoons olive oil
- 1 tablespoon fresh lime juice from about 1/2 a lime
- Kosher salt and freshly ground black pepper to taste
For the Cilantro Lime Crema
- 1 cup sour cream or Mexican crema (thinned with milk as needed for drizzling)
- 1/3 cup finely chopped fresh cilantro plus more for serving
- 1 medium lime juice and zest
- 1 small garlic clove minced
- Kosher salt and freshly ground black pepper
For the Tacos
- 1 1/2 pounds medium shrimp peeled and deveined
- 3 tablespoons olive oil divided
- 2 tablespoons blackened seasoning store bought or homemade (recipe note #1)
- 12 corn tortillas
- 1 tablespoon butter
- thinly sliced fresh jalapeño optional
- fresh lime wedges for serving
Instructions
To Make Slaw
- Combine cabbage, radish, green onion, olive oil and lime juice in a medium bowl. Season lightly with salt and pepper; stir to combine. Cover and refrigerate until ready to serve.
To Make the Cilantro Lime Crema
- In a medium bowl, combine sour cream, cilantro, lime juice and zest, and garlic; stir to combine. Season to taste with salt and pepper; cover and refrigerate until ready to serve.
For the Tacos
- Add shrimp to a large bowl; drizzle over 1 tablespoon of the olive oil and sprinkle with blackened seasoning. Toss well to coat; set aside.
- Place a large piece of aluminum foil near cooktop. Heat a large, dry, heavy skillet over medium-high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas. Leave skillet over medium-high heat.
- Add remaining olive oil and butter to skillet and stir until sizzling. Add shrimp in a single layer and cook, undisturbed, for 2 minutes; flip with a thin spatula and cook about 2 minutes more, until shrimp is just cooked through. Remove from heat.
Assemble Blackened Shrimp Tacos
- Divide shrimp among warm corn tortillas and top with slaw and drizzle with cilantro lime crema; garnish with cilantro and fresh jalapeño slices (if desired). Serve with lime wedges.
Video
Notes
- It's easy to make homemade Blackened Seasoning in about 5 minutes with spices you may have on hand!
Nutrition
Calories: 192kcal | Carbohydrates: 14g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 272mg | Potassium: 247mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg
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