Blackened shrimp tacos offer a delightful burst of bold flavors, combining the smoky, spicy crunch of perfectly seared shrimp with the fresh, vibrant toppings nestled in a soft tortilla. Each bite delivers a mouthwatering contrast of textures—tender shrimp enveloped in a crispy char, paired with a refreshing balance of creamy slaw, zesty salsas, and tangy citrus accents. Whether served as a quick weeknight meal or a crowd-pleasing dish at a summer gathering, these tacos capture the essence of coastal cuisine with every flavorful bite. The heat from the seasoning pairs harmoniously with cool, crisp elements, making it a satisfying fusion of tastes and sensations.
Blackened Shrimp Tacos
Blackened shrimp tacos are a flavorful and dynamic dish, where tender shrimp are coated with a bold, smoky seasoning and seared to perfection.
Ingredients
- 1 (14 ounce) bag classic coleslaw mix
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 1 jalapeno, seeded and minced
- 2 limes, juiced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 pound large peeled, deveined raw shrimp
- 1½ teaspoons blackened seasoning
- 1½ teaspoons olive oil
- 12 flour tortillas, warmed
- 8 ounces prepared guacamole
Instructions
- In a large bowl, combine the coleslaw mix, red onion, cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper. Toss everything together until well-mixed, and set it aside to allow the flavors to meld.
- In another bowl, mix the shrimp with blackened seasoning and the remaining 1 1/2 teaspoons of olive oil. Toss until the shrimp are evenly coated with the seasoning blend.
- Preheat a large skillet over medium-high heat. Add the shrimp mixture and cook for about 6 minutes, stirring halfway through, until the shrimp turn pink on the outside and are opaque in the center.
- Spoon the coleslaw and shrimp mixture onto each tortilla. Finish by adding a generous spoonful of guacamole on top of each taco.
