Tacos Recipe

Prep

Pat shrimp dry with paper towels. If shrimp are large, butterfly or cut in half lengthwise for quicker cooking. Combine smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne, kosher salt and black pepper in a small bowl to make the blackening spice. Toss shrimp with olive oil and lime juice, then sprinkle the spice mix over shrimp and toss until evenly coated. Let sit 5–10 minutes while you warm tortillas and prepare toppings.

Cook Shrimp

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add a light slick of oil if needed. Add shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side, until nicely blackened at the edges and opaque throughout. Remove from pan to a plate and cover loosely with foil to keep warm.

Warm Tortillas

Warm tortillas on a dry skillet over medium heat about 20–30 seconds per side, or wrap them in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped in a clean towel until serving.

Assemble

Place 2–3 shrimp in the center of each warmed tortilla. Top with a small handful of shredded cabbage, a few cilantro leaves, a slice of avocado, and a drizzle (or dollop) of optional sour cream or Greek yogurt mixed with hot sauce if using. Squeeze lime wedge over each taco just before serving.

Serve immediately while shrimp are warm. Leftover shrimp can be refrigerated up to 2 days; reheat gently to avoid overcooking.

Prep

Drain and rinse black beans. Finely dice the onion, mince the garlic, and prepare tortillas and toppings (shred lettuce/cabbage, slice or mash avocado, chop cilantro).

Cook Filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in cumin, smoked paprika, and chili powder; toast spices 30 seconds. Add black beans, lime juice, salt and pepper. Cook 3–5 minutes, stirring occasionally, until beans are heated through. Lightly mash about one-third of the beans in the pan with the back of a spoon for a slightly chunky texture.

Warm Tortillas

Warm tortillas on a dry skillet over medium heat about 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped until serving.

Assemble

Spoon 1/4–1/3 cup of the black bean mixture into each warmed tortilla. Top with shredded romaine or cabbage, cilantro, avocado or mashed avocado, and optional crumbled feta or cotija. Squeeze a lime wedge over each taco.

Serve immediately. Leftover filling keeps 3–4 days refrigerated; reheat gently on the stovetop or microwave.