15 Minute Easy Blackened Shrimp Tacos
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These Blackened Shrimp Tacos are an insanely delicious meal with blackened shrimp, avocado, mango, purple cabbage, fresh lime and cilantro. They make a healthy and flavorful meal everyone will love with only 15 minutes of preparation. Good to the last bite!
These spicy shrimp tacos are bursting with delicious Cajun flavor, and the slaw is a simple by juicy combination of mango, avocado, purple cabbage and lime. Serve them pre-assembled or let people build their own if you’re hosting a party.
There’s so much flavor that you don’t need a complicated mayonnaise-y sauce. This is a budget-friendly clean eating with no deep frying and almost no saturated fat. And it’ll still make your mouth water!
How to Make Blackened Shrimp Tacos
This shrimp tacos recipe will be ready in 15 minutes and requires just 4 simple steps:
Step 1: Make the Seasoning
In a medium bowl, mix together the taco seasoning: paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper. Make itmore or less spicy by adding or subtracting cayenne.
Step 2: Blacken the Shrimp
Thaw the shrimp and pat dry with paper towels. Then toss the shrimp in the seasoning to coat. Set aside for 5-10 minutes to marinate if you have the time, as the flavors will intensify!
Place a skillet over medium-high heat and let is heat for about 2 minutes. Then add olive oil shrimp. Fry for about 2 minutes per side until cooked through and the seasoning have darkened. Then set aside.
Step 3: Make the Slaw
Peel and seed the avocado and mango. Chop some purple cabbage Then toss those ingredients with fresh lime juice and cilantro in a medium bowl.
Step 4: Assemble the Tacos
Heat the tacos for 30 seconds in a hot skillet if you prefer. Then fill each taco with 2-3 shrimp and a large spoonful of avocado salsa. It’s optional to garnish with some fresh cilantro and sour cream on top.
Tips and Secrets for Making Blackened Shrimp Tacos
- If you’re using frozen shrimp, make sure it’s thawed thoroughly thawed before cooking.
- Pat dry the shrimp with paper towels before seasoning. This step removes excess moisture so they sear properly.
- The purple cabbage lends a beautiful look to the tacos, but you can use green cabbage just as well too.
- Make sure you heat the pan for about 2 minutes to ensure it’s hot. That’s how to get a good sear on the shrimp and blacken the seasoning while keeping it moist.
- For an even healthier option, use whole wheat tortillas and skip the salt in the seasoning.
Make Ahead Tips
- You can blacken the shrimp ahead of time and store in an airtight container for several hours or in the fridge for up to 2 days. Just give it an hour to come up to room temperature before assembling the tacos.
- Make your own 5-minute taco seasoning and store in a mason jar for up to a year. It’ll save you preparation time if you make tacos regularly.
Equipment for Making the Best Blackened Shrimp Tacos
- A cast iron pan is the traditional way to make blackened shrimp, although you can use nonstick skillet too.
- Kitchen tongs make all the difference for flipping shrimp and adding to the tacos.
- A taco holder is the best way to serve these, as tacos can so easily fall over on serving plates.
15 Minute Easy Blackened Shrimp Tacos
- 1 pound raw jumbo shrimp, peeled and deveined, thawed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp paprika
- ½ tsp ground thyme
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp cayenne
- ½ tsp salt
- ¼ tsp ground black pepper
- 8 pieces tortillas, flour or corn, 8-inch
- 2 medium avocados, in chunks
- 1 cup red cabbage, shredded
- 1 medium mango, in chunks
- 1 lime, 1 tbsp juice
- cilantro, optional for serving
- sour cream, optional for serving
- Thaw the shrimp if needed and pat dry with paper towels.
- In a medium bowl, mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper.
- Add the shrimp to the seasoning and toss to coat. Let sit for 5 minutes.
- Meanwhile, place the avocado, mango and red cabbage in a bowl and toss with lime juice. Set aside.
- Place a non-stick pan or skillet over medium-high heat. When hot, add olive oil and garlic and fry for about 30 seconds until fragrant.
- Add the seasoned shrimp and sauté for about 2 minutes per side until the shrimp turn pink and start to curl. Remove from heat.
- Heat the tacos in a dry skillet, if desired.
- Assemble the tacos: place a few shrimp into the tortillas followed by a large spoonful of salsa. Garnish with optional cilantro and sour cream. Serve and enjoy!
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