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Blackened Shrimp Tacos with Slaw Recipe

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★★★★★

4.4 from 64 reviews

These Blackened Shrimp Tacos with Slaw offer a vibrant and flavorful meal featuring spicy, perfectly blackened shrimp paired with a crunchy, tangy slaw. The dish balances smoky, spicy shrimp with a refreshing cabbage and carrot slaw dressed in lime and mayonnaise, all wrapped in warm tortillas. Ideal for a quick weeknight dinner or casual entertaining, these tacos bring a delightful fusion of textures and bold flavors with optional toppings to customize each bite.

Ingredients

Scale

Main Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 small corn or flour tortillas

Slaw Ingredients

  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Optional Add-ons

  • Avocado slices
  • Fresh lime wedges
  • Hot sauce
  • Feta cheese or cotija cheese
  • Pickled red onions

Instructions

  1. Marinate the Shrimp: In a bowl, mix olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper. Add shrimp and toss to coat evenly. Cover and refrigerate for at least 15 minutes, preferably 30–60 minutes to enhance flavor.
  2. Prepare the Slaw: Combine shredded cabbage, shredded carrots, and chopped cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, salt, and pepper. Pour dressing over veggies and toss until well coated; let sit a few minutes if time permits to meld flavors.
  3. Cook the Shrimp: Heat a cast-iron or non-stick skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink with a slightly charred blackened crust. Avoid overcrowding the pan for optimal sear.
  4. Warm the Tortillas: Heat tortillas in a dry skillet for about 30 seconds on each side to make them pliable and enhance flavor.
  5. Assemble the Tacos: Place cooked shrimp on warmed tortillas, top with a generous scoop of slaw, and add any optional toppings like avocado slices, cheese, or pickled onions. Serve with lime wedges on the side for extra zing.

Notes

  • Use fresh wild-caught shrimp for optimal flavor.
  • Adjust cayenne pepper to control heat intensity.
  • Allow cooked shrimp to rest briefly to retain juices.
  • Make slaw a few hours ahead to enhance flavor melding; keep refrigerated and covered.
  • Serve tacos warm; keep shrimp warm in a low oven if not serving immediately.
  • Use a cast-iron skillet for best blackening results, but non-stick skillet or grill pan also work.
  • For extra crunch in slaw, add sliced radishes or jicama.
  • Don’t overcrowd shrimp when cooking to ensure proper blackened sear.

Keywords: blackened shrimp tacos, shrimp tacos, blackened shrimp, slaw, quick tacos, easy shrimp recipe, Mexican tacos, spicy shrimp, seafood tacos

Find it online: https://foodiecara.com/blackened-shrimp-tacos-with-slaw-recipe/