Blackened Shrimp Tacos Recipe

Make the spice mix

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, kosher salt and black pepper. Mix thoroughly.

Season shrimp

Pat shrimp dry with paper towels. Toss shrimp with olive oil in a bowl, then sprinkle the spice mix over shrimp and toss to coat evenly. Let rest 5–10 minutes to absorb flavors.

Cook shrimp

Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot. Add the shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until blackened and opaque. Optional: add 1 tablespoon butter at the end and swirl to glaze the shrimp. Transfer to a plate and keep warm.

Combine diced tomatoes, red onion, minced jalapeño and chopped cilantro in a bowl. Add lime juice, kosher salt and black pepper; toss gently. Taste and adjust seasoning. Let sit at room temperature 10–15 minutes to meld flavors.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan, heat apple cider vinegar, water, sugar and salt just until sugar and salt dissolve (do not need to boil). Pour the hot brine over the onions, pressing so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. For best flavor allow 2 hours.

Whisk together sour cream (or crema), mayonnaise, lime juice, garlic powder, hot sauce (if using) and salt in a small bowl until smooth. Taste and adjust acidity or heat. Refrigerate until ready to assemble.

In a medium bowl combine shredded green and red cabbage and grated carrot. Add lime juice, mayonnaise, apple cider vinegar, honey (if using), salt and pepper. Toss to coat evenly. Chill briefly (10–15 minutes) to let flavors meld.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: place 2–3 warmed tortillas on a plate. Spread a tablespoon of crema on each tortilla, add a small handful of coleslaw, then 3–4 blackened shrimp per taco. Spoon pico de gallo over the shrimp, add a few pickled onions, and sprinkle with crumbled queso fresco and cilantro leaves.

Finish and serve: serve tacos with lime wedges for squeezing. Serve immediately while shrimp are hot and tortillas are warm.