Blackened Shrimp Tacos
Being a Florida local has its perks—one of the best? Fresh jumbo Gulf shrimp caught the same day. If you’re visiting Florida, it’s almost guaranteed that every local seafood spot has shrimp tacos on the menu. And while I love dining out with a cocktail in hand, no one seems to make shrimp tacos quite like these.
The bold Blackened seasoning pairs beautifully with the creamy avocado crema, while the red cabbage slaw adds just the right crunch and tang. Flour or corn tortillas? Totally up to you!
Shrimp is one of those seafood faves that’s ridiculously easy to cook yet so satisfying to eat. They only need about a minute per side—just enough to turn pink or get a little charred on the outside, while staying silky and juicy inside. Overcook them and… well, hello rubber. I prefer using a cast-iron skillet or a flat-top griddle like a Blackstone so I can flip them quickly without dropping shrimp into the grill abyss. If I do use a regular grill, I’ll throw them on a skewer to make sure no shrimp gets left behind.
Tacos (shrimp or otherwise) are as versatile as it gets. Want to add a tropical twist? A mango salsa would be chef’s kiss. The world is your oyster—or your shrimp. (Seriously though, how did that saying start?) Either way… dig in and enjoy!
Blackened Shrimp Tacos Recipe
Ingredients:
- ½ red cabbage
- ¼ red onion
- 1 bunch cilantro
- 2 jalapeños
- ¼ cup sour cream
- 1 avocado
- 16 jumbo shrimp
- Blackened Seasoning
- 4–6 flour tortillas
- 3 tbsp extra virgin olive oil
- Salt
- 1 lime
- Optional: crumbled Cotija cheese, extra chopped cilantro for garnish
Recipe Instructions
- Make the slaw: Thinly slice ½ red cabbage and toss it in a large bowl. Add thinly sliced ¼ red onion, 1 sliced jalapeño, and ½ bunch chopped cilantro.
- Squeeze in the juice of 1 fresh lime, drizzle with 2 tbsp olive oil, and season with salt to taste. Mix well and refrigerate while prepping everything else.
- Avocado crema: In a blender or food processor, combine: 1 avocado, 1 seeded jalapeño, ½ bunch cilantro, ¼ cup sour cream, juice from ½ lime, and a pinch of salt. Blend until smooth and creamy. Chill until ready to serve.
- Prep the shrimp: Peel and devein the shrimp. (I like to leave the tails on while cooking for flavor and presentation, but you can remove them beforehand if you prefer.) Pat the shrimp dry.
- Grill the shrimp: Preheat your grill or skillet to medium-high for at least 5 minutes. Toss shrimp with 1 tbsp olive oil and a generous sprinkle of Blackened Seasoning. Cook for 1 minute per side, then remove and chop into ½-inch pieces.
- Warm the tortillas: Heat each tortilla on a hot skillet or grill for about 30 seconds per side.
- Assemble your tacos: Start with a tortilla, then layer on the avocado crema, slaw, chopped shrimp, and top with Cotija cheese and fresh cilantro if you like.
