Description
These Easy Blackened Shrimp Tacos offer a flavorful and quick meal perfect for any day. Juicy shrimp are tossed in a smoky, herb-packed spice blend, pan-seared to perfection, and served in warm flour tortillas with fresh toppings like avocado, tomatoes, and cilantro, finished with a squeeze of lime.
Ingredients
Scale
Shrimp and Spice Mix
- 1 pound medium-to-large shrimp (thawed, peeled, tails off)
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Cayenne pepper, to taste (optional, about a small pinch)
- 2 tablespoons olive oil (divided)
Tortillas
- 8-10 medium flour tortillas
Toppings
- Greek yogurt or sour cream
- Tomatoes, chopped
- Avocado, chopped
- Red onions, chopped
- Cilantro, chopped
- Lettuce (butter leaf recommended)
- Mexican shredded cheese blend
- Lime wedges for serving
Instructions
- Warm the Tortillas: Preheat your oven to 350°F. Wrap the flour tortillas in foil and place them in the oven to warm through while you prepare the rest of the ingredients.
- Prepare and Season Shrimp: Pat the shrimp dry using paper towels. In a medium bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried basil, dried thyme, and cayenne pepper if using. Add 1 tablespoon olive oil and the shrimp, tossing well to coat evenly. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Prep the Toppings: While the shrimp marinates, chop your tomatoes, avocado, red onions, cilantro, and prepare the lettuce and cheese. Set aside the Greek yogurt or sour cream for topping.
- Cook the Shrimp: Heat a large cast-iron skillet or heavy skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. When the oil is shimmering, add the shrimp in a single layer. Cook for 1 to 3 minutes on each side, depending on shrimp size, until they turn pink and are cooked through. You may need to cook in batches to avoid overcrowding. Add more olive oil if needed for the second batch.
- Assemble and Serve: Remove the tortillas from the oven. Fill each tortilla with cooked shrimp and top with your choice of chopped tomatoes, avocado, red onions, cilantro, lettuce, cheese, and a dollop of Greek yogurt or sour cream. Finish with a generous squeeze of lime juice. Serve immediately.
Notes
- For best results, use medium-to-large shrimp that are peeled and deveined.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
- Warming tortillas in the oven wrapped in foil keeps them soft and pliable.
- If you don’t have a cast-iron skillet, a heavy non-stick or stainless steel skillet will work.
- Feel free to swap flour tortillas for corn tortillas for a gluten-free option.
- Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
