Print

Print Recipe

Quick and flavorful blackened shrimp tacos paired with a creamy lime cabbage slaw, ready in about 30 minutes. The shrimp are coated with a smoky, spicy seasoning and seared, while the slaw provides a tangy, creamy crunch served on warm flour or corn tortillas.

Ingredients

Scale
  • 1 1/4 pounds large shrimp (peeled and deveined)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 cups shredded cabbage
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 cup chopped cilantro
  • 8 small flour or corn tortillas

Instructions

  1. Whisk together mayonnaise, sour cream, lime juice, honey, and salt to make the slaw dressing.
  2. Stir chopped cilantro into the dressing.
  3. Toss shredded cabbage with the dressing until evenly coated and chill in the fridge while you cook the shrimp.
  4. Combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, and salt to make the blackening seasoning.
  5. Pat shrimp very dry with paper towels.
  6. Sprinkle or toss the shrimp with the blackening seasoning to coat evenly.
  7. Heat olive oil in a skillet over medium-high heat until shimmering.
  8. Add shrimp in a single layer (cook in batches if needed to avoid crowding).
  9. Cook shrimp about 2 minutes per side, until edges are blackened and shrimp are opaque and just firm, then remove from heat.
  10. Warm tortillas in a dry skillet, in the oven, or wrapped in foil for a few minutes.
  11. Divide the lime slaw among the warmed tortillas and top with the blackened shrimp, then serve immediately.

Notes

Dry shrimp thoroughly before seasoning to improve spice adherence and searing., Cook shrimp in batches over a hot pan without crowding to achieve a good sear., Adjust cayenne pepper amount to taste if sensitive to heat., Make slaw 30 minutes to an hour ahead for flavor melding but not too far ahead to keep cabbage crunchy., Optional extra char by broiling shrimp briefly after searing—watch carefully to avoid burning., Pairs well with Mexican-style rice, black beans, fresh corn salad, lime wedges, and hot sauce., Substitute shrimp with firm white fish or thinly sliced chicken breast (adjust cooking time accordingly)., Can grill shrimp on skewers for a smoky flavor (1-2 minutes per side)., For dairy-free slaw, use plant-based yogurt or extra mayo instead of sour cream and mayo., Add toppings like avocado slices, pickled red onions, or hot sauce for variety., Store shrimp and slaw separately in airtight containers for up to 3 days; tortillas best stored wrapped in foil or bagged appropriately., Reheat shrimp gently in a skillet 1-2 minutes, warm tortillas in dry pan or microwave with damp paper towel., Slaw and seasoning blend can be prepped a day ahead to save time on busy nights.

Nutrition

Find it online: https://cozyovenkitchen.com/blackened-shrimp-tacos-with-creamy-lime-slaw/