Blackened Shrimp Tacos with Cilantro Lime Slaw

Blackened Shrimp Tacos with Cilantro Lime Slaw

These blackened shrimp tacos feature juicy shrimp coated in a smoky, spicy homemade seasoning, paired with crunchy cilantro-lime cabbage slaw and warm tortillas. Fresh onion, cilantro, and lime bring everything together for a bright, flavorful meal.

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Course: Dinner

Ingredients Method Notes

Ingredients

  

• For the Blackened Shrimp
• 12 oz medium-sized raw shrimp peeled and deveined
• Neutral oil such as avocado oil
• For the Tortillas and Toppings
• 16 extra-small corn tortillas taqueria-style, or 8 extra-small flour tortillas
• Approximately 1/2 cup diced red or white onion
• Approximately 1/4 cup fresh cilantro roughly chopped
• 4 lime wedges for serving
• For the Cilantro-Lime Slaw
• 2 cups shredded cabbage or coleslaw mix
• Approximately 1/4 cup fresh cilantro roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon honey optional
• 1 tablespoon olive oil
• For the Blackened Spice Blend
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne powder
• 1 teaspoon dried oregano
• 1 teaspoon ground dried thyme
• 1/4 teaspoon salt
• Optional Shrimp Tenderizing
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Cold water enough to completely cover the shrimp

Method

 

1. Optional: To tenderize the shrimp, dissolve the baking soda and salt in enough cold water to cover them. Add the shrimp, refrigerate for 30 minutes, then rinse thoroughly and pat dry with paper towels.
2. Combine the garlic powder, smoked paprika, black pepper, onion powder, cayenne, oregano, thyme, and salt in a small bowl. Mix well and set aside.
3. To make the slaw dressing, whisk the lime juice, optional honey, and olive oil together in a medium bowl.
4. Add the shredded cabbage and chopped cilantro. Toss until evenly coated, then set aside.
5. For corn tortillas, briefly dip each pair in water or chicken stock, shake off excess liquid, and heat the stacked tortillas in a pan over medium heat for about 30 seconds per side. Keep each pair together and cover with foil to keep warm. For flour tortillas, warm individually without dipping or doubling, about 30 seconds per side.
6. Drizzle a little neutral oil over the shrimp and toss to coat. Add the spice blend and mix until the shrimp are evenly seasoned.
7. Heat a skillet over high heat, preferably cast iron. Add enough oil to coat the pan generously.
8. Once the skillet is hot, add the shrimp and toss frequently until cooked through with a slightly blackened exterior, about 2–3 minutes.
9. Arrange the warm tortillas on plates. Add the cilantro-lime slaw and divide the cooked shrimp evenly among the tacos.
10. Finish with diced onion, extra cilantro, and lime wedges. Serve with crema sauce or avocado salsa if desired.

Notes

• The shrimp tenderizing step is optional.
• Store-bought blackened seasoning can replace the homemade spice blend; adjust the quantity and salt to taste.
• Double corn tortillas for each taco to help prevent tearing. Flour tortillas do not need to be doubled.
• Serve with extra cilantro, diced onion, lime wedges, crema sauce, or avocado salsa.
• Shrimp cook quickly, so watch them closely to avoid overcooking.

Smoky, spicy shrimp: Smoked paprika, cayenne, garlic, and herbs create a bold seasoning with plenty of flavor.

Fresh, crunchy slaw: Cabbage, cilantro, and lime provide a crisp, tangy contrast to the warm shrimp.

Quick-cooking protein: Shrimp cook in just a few minutes, making this a practical option for a busy evening.

Easy to customize: Adjust the heat, choose your preferred tortillas, and add toppings to suit your taste.

A satisfying mix of textures: Tender shrimp, crisp cabbage, soft tortillas, and fresh toppings make every bite interesting.