Blackened Shrimp Tacos Recipe

Thinly slice the red onion and place in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and 0.5 tsp salt. Bring to a gentle simmer, stirring until sugar and salt dissolve, about 1–2 minutes.

Pour the hot brine over the sliced onions, press down to submerge, cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving.

If using fresh corn, cut kernels from the cob. If using frozen, thaw and drain any excess liquid.

Finely dice the red bell pepper, red onion, and jalapeño. Combine corn, bell pepper, red onion, jalapeño, and chopped cilantro in a bowl.

Add 1 tablespoon lime juice, 0.5 tsp salt, and 0.25 tsp black pepper. Stir to combine, taste and adjust seasoning. Chill if time allows.

In a small bowl, whisk together 0.5 cup mayonnaise, 1 tsp sriracha, 0.5 tsp minced chipotle, 0.5 tbsp lime juice, 0.5 tsp minced garlic, and 0.25 tsp salt until smooth.

Taste and adjust heat or acidity (add more sriracha for heat or lime for brightness). Refrigerate until assembly.

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks for texture.

Add 1 tbsp lime juice, 1 tbsp minced red onion, 1 tbsp chopped cilantro, 0.5 tsp salt, and 0.25 tsp black pepper. Mix and adjust seasoning to taste. Cover with plastic touching surface or refrigerate up to 2 hours.

Place tortilla chips in a large bowl. Sprinkle with 1 tsp Tajín and 0.5 tsp lime zest. Toss gently to coat evenly. Keep covered to stay crisp.

Peel and devein shrimp if necessary; pat dry with paper towels.

In a medium bowl, combine 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.75 tsp kosher salt, and 0.5 tsp black pepper. Add shrimp and 2 tbs olive oil; toss until shrimp are evenly coated.

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add shrimp in a single layer and cook 1.5–2 minutes per side, until blackened at the edges and opaque throughout. Work in batches if needed to avoid crowding.

Remove from pan and squeeze fresh lime over shrimp. Keep warm.

Lay out butter lettuce leaves as cups on a serving platter.

Place about 1 tablespoon guacamole into each lettuce cup.

Top with 3–4 blackened shrimp per cup (depending on shrimp size).

Spoon 1–2 tablespoons corn salsa over the shrimp.

Drizzle a small amount (about 1 tsp) of spicy aioli over each taco.

Add a few pickled onion slices and garnish with fresh cilantro leaves.

Arrange Tajín-seasoned chips and lime wedges on the platter. Serve immediately so lettuce remains crisp.