Take a combination of cultures and flavors to create delicious fusion in one taco recipe! The blackened shrimp give us a Creole vibe, while the slaw reminds me of the popular Southern coleslaws you get on a good BBQ or fish plate at your favorite soul food restaurant. Then, give it an ode to Hispanic cultures and turn it into a delicious taco.
When you bite into this taco, you’ll get a little bit of a spice from the shrimp seasoning and a combination of sweetness and tanginess from the slaw!
Blackened Seasoning: A Mix of Dried Herbs and Spices
Blackened seasoning is a mix of dried herbs and spices for a rub that gives meats a nice, charred look when you brown them. Plus, the flavor is delicious with a bit of spicy kick and earthy flavors from the thyme and oregano.
Watch out for the sodium in store-bought spices. Look for the low-sodium variety so that your recipes won’t turn out too salty.
Blackened seasoning is typically made with oregano, thyme, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of sugar.
It is a versatile spice blend that can be used on chicken, pork, or seafood! Our family favorite is using this on shrimp and fish served on a bed or rice, pasta, or salads.
If you want more of this flavor throughout your tacos feel free to add 1/2 teaspoon to your slaw mixture too!
Use Frozen Shrimp for These Blackened Shrimp Tacos!
My friends, we are all about less stress and more joy here, so we are using frozen shrimp—I think shopping for ingredients you can find at any grocery store makes dinner a breeze.
The best thing about buying frozen shrimp? You can choose ones that come deveined, cleaned, and peeled, which saves so much time.
Also, you can thaw your shrimp the same day (which is helpful for those weeknights when you forget to put it in the fridge the night before). Just put the frozen shrimp in a large bowl of cold water while you prep your other ingredients. I promise it shouldn’t take more than 30 minutes to defrost.
If you happen to live near a fish market and want to use fresh shrimp, feel free (there will be additional prep time to account for the cleaning).
Blackened Shrimp Taco Variations
- Tortillas: Store-bought work wonders during busy weeknights, but if you prefer homemade, feel free to go that route too. You can also use flour tortillas instead of corn.
- Seasoning: If blackened seasoning is unavailable, you can buy or make your own Cajun seasoning. It has similar flavors but may be a tad bit spicier.
What to Serve With Blackened Shrimp Tacos?
If you have a sweet tooth like me, finish off this meal with some dessert—try our Mexican chocolate ice cream I delicious with hints of cinnamon and spice.
How to Store and Reheat
I recommended eating the assembled tacos the same day. If you have leftover shrimp or slaw, you can store in separate air-tight containers in the fridge for up to 2 days.
When it’s time to reheat the shrimp, microwave them for about 1 to 2 minutes until they heat through. Or you can place them in a nonstick pan with about a teaspoon of oil and cook for about 1 to 2 minutes until they have heated through.
Even More Savory Shrimp Recipes!
Blackened Shrimp Tacos
Depending on the brand of blackened seasoning bought, there might be a large amount of salt, so salt in this dish is optional.
For the shrimp tacos
2 pounds extra-large shrimp (26-30 count), peeled, cleaned, and deveined
2 teaspoons blackened seasoning
1/2 teaspoon salt, if needed
8 corn or flour tortillas
For the cabbage slaw
2 cups thinly sliced red cabbage
1/4 cup mayonnaise
1/2 tablespoon granulated sugar
1/4 teaspoon black pepper
1/2 tablespoon white vinegar
1 tablespoon vegetable oil, avocado oil, or grapeseed oil
1/2 cup crumbled Mexican queso fresco
1/2 cup chopped cilantro
Preheat the oven to 300°F.
Wrap the tortillas in foil and place them on a baking sheet or pan.
Season the shrimp:
In a large bowl combine the shrimp, blackening seasoning, and salt.
Warm the tortillas:
Bake the foil-wrapped tortillas until the they are warmed through, about 10 minutes. (If your tortillas are done before you finish the slaw and shrimp, turn off the oven, and leave the tortillas inside to stay warm until you are ready to assemble.)
Make the cabbage slaw:
In a large bowl, combine the cabbage, mayo, sugar, black pepper, and white vinegar.
Cook the shrimp:
In a large nonstick skillet over medium-high heat, add in the oil. Once it’s hot, add the shrimp.
Cook, until the shrimp have slightly browned on the outside and they have cooked through turning pink throughout, flipping halfway through, 2 to 3 minutes per side.
Assemble the tortillas:
Place the tortillas in a serving platter or plates. Divide the shrimp and slaw equally between the tortillas.
Garnish and serve:
Garnish with cheese and cilantro. Serve with lime wedges. Serve.
I recommended eating the assembled tacos that same day! If you have leftover shrimp or slaw feel free to store in separate air tight containers in the fridge for up to 2 days.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 122g||44%|
|Dietary Fiber 9g||33%|
|Total Sugars 5g|
|Vitamin C 31mg||157%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|