Blackened Shrimp Tacos with Spicy Slaw and Avocado Recipe
These Blackened Shrimp Tacos combine flavorful, seasoned shrimp with a creamy, spicy slaw, all served in warm corn tortillas with fresh avocado and lime wedges. Quick and easy to prepare, this dish offers a perfect balance of smoky, tangy, and spicy flavors, making it an ideal meal for a weeknight dinner or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Shrimp and Seasoning
- 1 pound uncooked (31-40/pound size) shrimp (thawed & peeled, tails removed)
- 2 tablespoons butter
- 2-3 tablespoons blackened seasoning (store-bought or homemade)
Slaw Dressing
- 2/3 cup mayo
- 1/3 cup sour cream
- 2-3 tablespoons sriracha sauce
- 2 tablespoons lime juice
- 1 clove garlic (minced)
Slaw Mix
- 3 cups finely shredded cabbage or coleslaw mix
- 1/3 cup chopped red onions
- 1/4 cup chopped fresh cilantro
To Serve
- 8 medium corn tortillas
- 1 large avocado (chopped or sliced)
- Lime wedges
Instructions
- Prep the Shrimp: If the shrimp are frozen, place them in a colander and run under cool water until they are fully thawed. Peel and remove tails if not already done.
- Make the Slaw Dressing: In a large bowl, combine mayo, sour cream, sriracha sauce, lime juice, and minced garlic. Stir the mixture until smooth and well blended.
- Mix the Slaw: Add the shredded cabbage, chopped red onions, and fresh cilantro to the dressing. Toss everything until the slaw is evenly coated with the dressing. Taste and adjust seasoning if needed.
- Cook the Shrimp: Melt butter in a large skillet over medium-high heat. Add shrimp and sprinkle evenly with blackened seasoning. Cook the shrimp, stirring or flipping occasionally, until they turn pink and are cooked through, about 5 minutes.
- Warm the Tortillas: Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable and soft.
- Assemble and Serve: Place cooked shrimp on each tortilla, top with a generous amount of the prepared slaw, add slices of avocado, and serve with lime wedges for squeezing over the tacos to add freshness and zest.
Notes
- Adjust blackened seasoning quantity to control spice level.
- Use gluten-free corn tortillas to keep the recipe gluten free.
- For a milder slaw, reduce or omit sriracha.
- Blackened seasoning can be homemade using paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and pepper.
- Leftover shrimp can be stored up to 2 days in an airtight container in the refrigerator.
