Blackened Shrimp Tacos deliver fiery, aromatic shrimp with a smoky crust, tucked into warm tortillas with cool slaw and avocado. This vibrant meal comes together in under 30 minutes for a fun, restaurant-worthy dinner. The contrast of spicy, tender shrimp and fresh toppings makes every bite exciting.

Why You’ll Love This Blackened Shrimp Tacos

• Big flavor, little effort: A simple spice blend creates a complex, restaurant-style crust.
• Textural dream: Juicy shrimp, cool crunchy slaw, and soft tortillas in every bite.
• Totally customizable: Adjust the heat or add your favorite toppings with ease.
• Shockingly fast: Ready in about 20 minutes for a quick, satisfying meal.

Ingredients & Tools

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 2 tbsp olive oil or avocado oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour or corn tortillas
• 2 cups shredded red or green cabbage
• 1/4 cup sour cream or Mexican crema
• 2 tbsp lime juice, plus lime wedges for serving
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Tools: A large cast-iron or heavy-bottomed skillet, a medium mixing bowl, and a set of tongs.

Notes: Fresh smoked paprika makes a big difference. Pat shrimp completely dry for a proper sear.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Dry Those Shrimp! This is the single most important step for a good blackened crust. After patting them dry with paper towels, let them air-dry on a plate for a few minutes. Any surface moisture will cause the shrimp to steam instead of sear.
• Spice Mix Flexibility. The cayenne provides the heat, so feel free to adjust it. If you love a smoky flavor, you can add a pinch of cumin. The beauty of this blend is that you can make it your own—just keep the total volume of spices roughly the same.
• Tortilla Warm-Up. Don’t serve cold tortillas! Warming them gently in a dry skillet or over a gas flame makes them pliable and brings out a lovely, toasty flavor that complements the spicy shrimp perfectly.
• Don’t Crowd the Pan. You might be tempted to cook all the shrimp at once, but giving them space is crucial. Cook in two batches if your skillet isn’t large enough. Crowding will drop the pan’s temperature and you’ll end up boiling the shrimp in their own juices.

How to Make Blackened Shrimp Tacos

Storage & Freshness Guide

• Fridge: Store leftover cooked shrimp and slaw separately in airtight containers for up to 2 days.
• Freezer: Freeze cooked shrimp in a single layer then transfer to a bag for up to 2 months.
• Reviving: Reheat shrimp gently in a skillet over medium heat to restore crispness.

Serving Suggestions

Complementary Dishes

• Mexican Street Corn Salad (Esquites) — The charred, creamy corn with cotija cheese and chili powder is a perfect flavor companion that continues the fiesta theme without much extra work.
• Simple Black Beans — A side of warm, seasoned black beans adds heartiness and protein, making the meal feel even more substantial and satisfying.
• Jicama Slaw with Orange Vinaigrette — For a lighter, sweeter, and crunchier alternative to the creamy slaw, this adds a fantastic, refreshing crunch.

Drinks

• Classic Margarita (on the rocks) — The sharp, citrusy tang of a good margarita is the ultimate partner for cutting through the spice and richness of the blackened shrimp.
• Ice-Cold Mexican Lager — A crisp, light beer like a Modelo or Pacifico is a no-fuss choice that cleanses the palate beautifully between each flavorful bite.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are surprisingly effective at resetting your taste buds for the next taco.

Something Sweet

• Mango Sorbet — The sweet, fruity, and cold sorbet is a dreamy way to finish the meal, soothing the palate after the spices with its bright, tropical flavor.
• Churros with Chocolate Sauce — If you’re going all out, you can’t beat the warm, cinnamony crunch of a churro dipped in rich chocolate. It’s a celebratory ending.
• Lime & Coconut Paletas — These Mexican ice pops are creamy, tart, and refreshing—a light and delightful way to cap off a spicy meal.

Top Mistakes to Avoid

• Mistake: Using wet shrimp. I’ve messed this up before too, and it’s a surefire way to get steamed, pale shrimp instead of a beautifully blackened crust. The moisture creates steam, which lowers the pan temperature and washes the spices away.
• Mistake: A cold skillet. If your pan isn’t hot enough, the shrimp will just simmer and toughen up before they get a chance to develop any color or flavor. Wait for that visual cue of a lightly smoking pan.
• Mistake: Overcooking the shrimp. Shrimp cook in a flash. The moment they turn pink and form a “C” shape, they’re done. An “O” shape means they’re overdone and will be rubbery. It’s better to err on the side of slightly underdone, as they carry over cook.
• Mistake: Skipping the acid. That final squeeze of lime is not just a garnish! The acidity is crucial for balancing the fat and spice, brightening the entire dish and making the flavors pop.

Expert Tips

• Tip: Make a double batch of the spice mix. It keeps wonderfully in a small jar for months. You’ll thank yourself next time you want to make blackened chicken, fish, or even cauliflower in a hurry.
• Tip: Let the shrimp come to room temperature. Taking the chill off the shrimp for 10-15 minutes before cooking helps them cook more evenly and quickly, preventing a cold center.
• Tip: Use the residual pan heat. After you remove the shrimp, you can toss your tortillas in the same skillet for a few seconds. They’ll soak up any delicious leftover spice bits and oil, adding an extra layer of flavor.
• Tip: Prep your toppings first. The “mise en place” is key here. Since the shrimp cook so fast, having all your toppings ready to go in little bowls makes assembly a smooth, stress-free process.

FAQs

Can I make this with chicken or fish instead?
Absolutely! The blackening spice blend is incredibly versatile. For chicken, use thin-cut chicken breasts or thighs and cook for a few minutes longer per side, until the internal temperature reaches 165°F (74°C). For a firm white fish like cod or mahi-mahi, cook for 3-4 minutes per side depending on thickness, until it flakes easily with a fork. The same rules about a hot pan and dry protein apply.

How do I control the heat level?
The cayenne pepper is your heat control knob. For a mild version, reduce it to 1/4 teaspoon or omit it entirely. For extra fire, you can bump it up to 3/4 or even 1 teaspoon. You can also add a pinch of red pepper flakes to the spice mix for a different kind of heat. Remember, you can always add more spice at the table with a hot sauce!

Can I prepare the shrimp ahead of time?
You can mix the shrimp with the spice rub and keep it covered in the fridge for up to 4 hours before cooking. This actually allows the flavors to penetrate a bit more. However, I don’t recommend cooking them ahead, as reheating can easily make them tough. They are truly best served straight from the pan.

What’s the best way to warm tortillas?
My favorite method is directly over a low gas flame for about 10-15 seconds per side, using tongs, until they are soft and slightly charred in spots. No gas stove? A dry skillet over medium heat works perfectly—warm for 30-60 seconds per side. You can also wrap a stack in a damp paper towel and microwave for 30-45 seconds, but the stovetop methods give you better texture and flavor.

My spice rub is burning and smoking a lot. Is that normal?
A little smoke is totally normal and part of the “blackening” process—it’s what gives the dish its name! However, if it’s smoking excessively, your heat might be a touch too high. The spices should blacken and stick to the shrimp, not turn into a bitter, ashy coating. If it’s getting too dark too fast, just reduce the heat slightly for the next batch. Good ventilation is your friend here!