Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp peeled and deveined; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1 teaspoon lime zest; 2 Tablespoons avocado oil; 1 Tablespoon unsalted butter; 8 corn tortillas; Taco toppings: cilantro, avocado, feta, or pickled red onion; 3 cups finely shredded cabbage; 1 Tablespoon lime juice; Drizzle of avocado oil or olive oil; 1/2 teaspoon kosher salt; 1/2 cup full fat plain Greek yogurt; 1/4 cup sour cream; 1 Tablespoon adobo sauce from chipotles in adobo; 1 Tablespoon lime juice; 1 teaspoon honey; 1/2 teaspoon kosher salt

Description

Treat yourself to Blackened Shrimp Tacos, bursting with flavor from perfectly seasoned shrimp and fresh toppings. This quick recipe is ideal for a tasty dinner or a delightful gathering.

Ingredients

Scale

1 lb large shrimp peeled and deveined
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon lime zest
2 Tablespoons avocado oil
1 Tablespoon unsalted butter
8 corn tortillas
Taco toppings: cilantro, avocado, feta, or pickled red onion
3 cups finely shredded cabbage
1 Tablespoon lime juice
Drizzle of avocado oil or olive oil
1/2 teaspoon kosher salt
1/2 cup full fat plain Greek yogurt
1/4 cup sour cream
1 Tablespoon adobo sauce from chipotles in adobo
1 Tablespoon lime juice
1 teaspoon honey
1/2 teaspoon kosher salt

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Instructions

Pat the large shrimp dry with paper towels and transfer to a medium bowl.
In a small bowl, combine the blackening seasoning with lime zest and toss the shrimp to coat.
In a medium bowl, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt. Set aside.
In a small bowl, whisk together Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth.
Heat avocado oil in a skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 2-3 minutes until browned. Flip shrimp, add butter, and cook for an additional 1-2 minutes until done. Squeeze lime juice over the shrimp.
Toast the tortillas in a dry skillet over medium heat for 30 seconds on each side until lightly charred.
Assemble each taco with slaw, shrimp, drizzle with crema, and finish with a squeeze of lime and cilantro.

Notes

Make sure to dry the shrimp thoroughly for the best blackened crust.
Feel free to adjust the spices according to your heat preference.
Use fresh ingredients for the best flavor.

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 150mg