Cajun Shrimp Tacos Recipe

Make the seasoning and coat shrimp

In a small bowl combine paprika, cayenne, onion powder, garlic powder, dried oregano, dried thyme, salt, and black pepper. Stir to blend. Pat the shrimp dry with paper towels, place in a bowl, drizzle with 1 tablespoon olive oil and toss. Sprinkle the Cajun seasoning over the shrimp and toss until evenly coated. Let sit 5–10 minutes to absorb flavors.

Blacken the shrimp

Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil or butter and swirl to coat. Add shrimp in a single layer (work in two batches if needed). Cook undisturbed 1–2 minutes until edges begin to brown, flip and cook another 1–2 minutes until opaque and cooked through (total 3–4 minutes depending on size). Remove shrimp to a plate and keep warm. If desired, squeeze a little lime over cooked shrimp.

Prepare cabbage slaw

In a medium bowl combine shredded cabbage, thinly sliced red onion, and 2 tablespoons chopped cilantro. Squeeze half of the lime over the mixture, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss to coat. Let sit while you make the crema so flavors meld.

Prepare avocado and tortillas

Slice the avocado and toss lightly with a squeeze of lime to prevent browning. Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300°F oven for 10 minutes. Keep tortillas covered with a clean towel to stay warm.

Whip the crema

In a blender or using an immersion blender combine sour cream (or crema), Greek yogurt, packed cilantro, 1 tablespoon fresh lime juice, minced garlic, and 1/2 teaspoon salt. Blend until smooth. If the crema is too thick, add 1 teaspoon water at a time until you reach a drizzling consistency (about 1–2 teaspoons total). Taste and adjust lime or salt as desired.

Assemble the tacos: place 2 warmed corn tortillas on a plate. Add a small handful (about 1/4 cup) of cabbage slaw to each tortilla, then 3–4 blackened shrimp (depending on size). Top with sliced avocado, a sprinkle of crumbled cotija cheese (about 1 tablespoon per taco), and extra chopped cilantro if desired.

Finish with cilantro crema and lime: drizzle 1–2 teaspoons cilantro crema over each taco and finish with a pinch of smoked paprika for color and a squeeze of lime wedge. Serve immediately while shrimp and tortillas are hot.