Blackened Shrimp Tacos

These blackened shrimp tacos are bold, flavorful, and ready in just 20 minutes. With perfectly seasoned shrimp, a refreshing cabbage slaw, and a creamy cilantro-lime sauce, they make an easy weeknight dinner or a fun dish for entertaining.

Why You’ll Love This Recipe

• Quick and simple—on the table in under 20 minutes.

• Flavor-packed with smoky, spicy shrimp and a zesty slaw.

• Versatile—you can use corn or flour tortillas.

• Light yet satisfying, making it perfect for lunch or dinner.

• Easy to scale for a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the slaw:
1/2 cup plain sour cream
2 tablespoons water
1 cup fresh cilantro, tightly packed
3 tablespoons freshly squeezed lime juice
2 tablespoons tahini paste, stirred
3/4 teaspoon ground cumin
3/4 teaspoon sumac
1 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly cracked black pepper
3 green onions, green parts only
2 teaspoons honey
1 tablespoon olive oil
2 garlic cloves
1 jalapeño or serrano pepper, stemmed and cored

For the tacos:
1 small head of cabbage (6–7 cups), thinly sliced
2 pounds large raw shrimp (31–40 per pound), peeled and deveined
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons avocado oil, divided
Corn or flour tortillas, for serving

Directions

1. In a blender or food processor, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, pepper, green onions, honey, olive oil, garlic, and jalapeño. Blend until smooth and creamy.

2. Place the shredded cabbage in a large mixing bowl. Drizzle half of the sauce over it and toss well. Adjust seasoning with extra pepper or lime juice if desired. Refrigerate the slaw until ready to use.

3. In a large bowl, toss shrimp with chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and pepper until evenly coated.

4. Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until browned and cooked through. Transfer to a plate and repeat with remaining shrimp if needed.

5. Warm tortillas, then assemble by adding shrimp and a generous portion of slaw. Drizzle with reserved sauce and serve immediately.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 6 minutes

• Total time: 16 minutes

Variations

• Swap shrimp for chicken, fish, or tofu for a different protein option.

• Add sliced avocado or guacamole for extra creaminess.

• Make it spicier with extra chili powder or by leaving seeds in the jalapeño.

• Use Greek yogurt instead of sour cream for a lighter sauce.

• Try pickled onions or radishes for added crunch.

Storage/Reheating

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over medium heat or in the microwave for 30 seconds. Warm tortillas fresh before serving. Avoid storing assembled tacos, as they may become soggy.

FAQs

What does “blackened” shrimp mean?

It refers to shrimp coated in a spice blend and cooked until slightly charred, giving them a smoky, bold flavor.

Can I use frozen shrimp?

Yes, just thaw and pat dry before seasoning and cooking.

Do I need to devein the shrimp?

Yes, deveining improves both the texture and taste of the shrimp.

Can I use store-bought slaw mix?

Absolutely—substitute bagged coleslaw mix for fresh cabbage to save time.

What type of tortillas work best?

Corn tortillas give an authentic flavor, while flour tortillas are softer and easier to fold.

How do I keep tortillas from breaking?

Warm them in a skillet, oven, or microwave before assembling tacos.

Can I grill the shrimp instead of pan-cooking?

Yes, grilled shrimp add a smoky flavor and work perfectly in these tacos.

Is there a dairy-free option?

You can substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to 24 hours in advance and stored in the fridge.

How can I make this recipe less spicy?

Remove the jalapeño seeds, use a milder pepper, and reduce the chili powder for a more mild flavor.

Conclusion

Blackened shrimp tacos are the perfect combination of smoky, spicy, and refreshing flavors, all wrapped up in warm tortillas. They’re quick to make, endlessly versatile, and guaranteed to impress at dinner. Try them for your next taco night and enjoy a restaurant-worthy meal at home.

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