Description
These blackened shrimp tacos come together in under 20 minutes, featuring a spicy, smoky crust on the shrimp and a cool, creamy avocado lime sauce. They are fast, flavorful, and perfect for weeknight dinners.
Ingredients
Scale
- 1.5 pounds large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon paprika (smoked paprika recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 large lemon (zest and juice)
- 2 large ripe avocados
- ½ cup plain Greek yogurt (full-fat)
- 2 limes (juice and zest)
- ½ cup packed fresh cilantro
- 1 small jalapeño, seeded
- 1 clove garlic
- 8–10 small corn tortillas
- Shredded cabbage for topping
- Diced red onion for topping
- Fresh cilantro leaves for topping
Instructions
- Pat the shrimp incredibly dry with paper towels. Season with salt and pepper, then toss with lemon zest and half the lemon juice. Let sit while making the sauce.
- In a blender, combine avocados, Greek yogurt, lime juice, lime zest, cilantro, jalapeño, garlic, and a pinch of salt. Blend until smooth. Adjust consistency with water or lime juice if needed. Set aside.
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt to create the blackening spice blend.
- Heat a cast iron skillet over medium-high heat. Add butter and wait until it melts, foams, and smells nutty (do not let it burn).
- Coat the shrimp in the spice blend, shaking off excess. Place shrimp in the hot pan in a single layer (cook in batches if necessary).
- Cook shrimp for 2-3 minutes without touching to form a crust. Flip and cook for another 1-2 minutes until pink and opaque. Remove from heat immediately.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for 10 seconds per side.
- Assemble tacos by spreading avocado lime sauce on tortillas, adding blackened shrimp, and topping with shredded cabbage, red onion, and a squeeze of lime juice.
Notes
Ensure the pan is very hot before adding butter to achieve the blackened crust. Do not crowd the pan, or the shrimp will steam instead of sear. Pat shrimp dry thoroughly to prevent steaming. The avocado sauce can be made ahead but should be covered with plastic wrap touching the surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 tacos with sauce a
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 6
- Protein: 22
Keywords: blackened shrimp tacos, avocado lime sauce, quick dinner, seafood tacos, weeknight meals, cast iron cooking