Why Make This Recipe
Blackened Shrimp Tacos are a tasty and fun way to enjoy shrimp. With their bold flavors from the seasoning and a creamy slaw, these tacos are perfect for any meal. They are quick to make and great for gatherings or a simple dinner at home. You’ll love how the shrimp pairs with fresh ingredients for a delicious treat.
How to Make Blackened Shrimp Tacos
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Directions:
- In a bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and pepper to create the seasoning rub.
- Toss the shrimp in the seasoning rub until well coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they are cooked through and slightly charred.
- In another bowl, mix the shredded cabbage, mayonnaise, sriracha, and lime juice to make the slaw.
- Heat the corn tortillas in a dry skillet or microwave until warm.
- Assemble the tacos by placing blackened shrimp on the tortillas and topping with the creamy sriracha slaw.
- Serve immediately.
How to Serve Blackened Shrimp Tacos
Serve these tacos warm with extra lime wedges on the side for a zesty kick. You can also offer toppings like avocado, cilantro, or extra sriracha for those who like it spicy. These tacos make a fun presentation and are easy for everyone to enjoy.
How to Store Blackened Shrimp Tacos
If you have leftovers, store the components separately. Keep the shrimp in an airtight container in the fridge for up to 2 days. The slaw can also be stored in the fridge for the same time frame. Reheat the shrimp in a skillet before assembling the tacos again.
Tips to Make Blackened Shrimp Tacos
- Make sure to coat the shrimp well with the seasoning for the best flavor.
- Keep an eye on the shrimp as they cook. They can go from perfectly done to overcooked quickly.
- You can adjust the amount of cayenne pepper to suit your spice preference.
Variation
If you want to mix things up, try using fish instead of shrimp. You can also add different toppings like diced tomatoes, corn salsa, or even mango for a sweet twist.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well, but make sure to thaw them completely and pat them dry before seasoning.
What can I use instead of corn tortillas?
You can use flour tortillas or lettuce wraps for a low-carb option.
Can I prepare the slaw in advance?
Yes, you can make the slaw a few hours ahead of time and keep it in the fridge until you’re ready to serve the tacos.
Blackened Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- to taste Salt and pepper
For the Tacos
- 8 pieces corn tortillas can substitute with flour tortillas or lettuce wraps
- 1 cup cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Instructions
Preparation
- In a bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and pepper to create the seasoning rub.
- Toss the shrimp in the seasoning rub until well coated.
Cooking
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they are cooked through and slightly charred.
Make the Slaw
- In another bowl, mix the shredded cabbage, mayonnaise, sriracha, and lime juice to make the slaw.
Assemble Tacos
- Heat the corn tortillas in a dry skillet or microwave until warm.
- Assemble the tacos by placing blackened shrimp on the tortillas and topping with the creamy sriracha slaw.