Q1: What are some common mistakes to avoid when making shrimp tacos?

First: overcooking the shrimp. Every. Single. Time. They only need like 2–3 minutes a side. More than that, and you’re chewing on pink rubber bands. Also — skipping the marinade? Big miss. And don’t forget to devein the shrimp, unless you’re into grainy bites. Oh, and soggy tacos? That’s on you if you stack them too early.

Q2: What is the best seasoning for shrimp tacos?

Whatever has flavor with a little fight. For me, it’s garlic powder, onion powder, smoked paprika, cumin, and something with heat — cayenne, chili powder, whatever you’ve got. For blackened shrimp tacos, you want that edge. Bland shrimp? No thanks.

Q3: Why is it called blackened shrimp?

Because it looks — well, blackened. But not burnt. Just deeply seared. You coat the shrimp in spices, then hit a hot pan, and that seasoning kind of... toasts itself on. That char? That’s flavor.

Q4: What is a good sauce for shrimp tacos?

Cilantro lime. Or a riff on it. You want something creamy and cool to mellow out the heat. Greek yogurt, lime juice, garlic, whatever herbs you’ve got. Even a thinned-out avocado sauce works. Just avoid anything heavy — shrimp’s delicate, even when blackened.

Q5: What is America’s number 1 taco sauce?

Technically? Ortega’s probably leading the charge in grocery aisles. But honestly, it’s not what I’d reach for in a shrimp taco. You want something fresh. Bottled sauces tend to overwhelm delicate flavors. Homemade always wins.

Q6: What is the best sauce to eat with shrimp?

It's really Depends on the mood. For fried shrimp? Tartar. For grilled or blackened shrimp tacos? You need something smooth and acidic — think lime juice, garlic, herbs, maybe greek yogurt. The sauce should support, not steal the show.

Blackened Shrimp Tacos Recipe – Easy, Bold & Flavor-Packed

Description

Smoky, spicy, and refreshingly tangy, these blackened shrimp tacos are quick to prepare and packed with bold flavor, featuring creamy coleslaw, fresh lime juice, avocado, and optional pineapple salsa wrapped in warm tortillas.

Ingredients

Scale

1 lb raw shrimp, peeled and deveined
1 tbsp olive oil or avocado oil
2 tbsp lime juice (fresh)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp cajun seasoning
1/2 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
2 cups red or purple cabbage, shredded
1/4 cup sour cream or Greek yogurt
2 tbsp fresh cilantro, chopped
1 green onion, chopped
1 jalapeño, diced (optional)
6–8 corn or flour tortillas
1 avocado, sliced
1/4 cup queso fresco or other soft white cheese
2 tbsp pineapple salsa (optional)

Instructions

Peel and devein the shrimp if not already done. Pat them dry.
In a medium bowl, combine shrimp, olive oil, lime juice, garlic powder, onion powder, smoked paprika, cajun seasoning, chili powder, cumin, salt, and pepper. Mix and marinate for 30 minutes.
Meanwhile, make the slaw: In a bowl, combine shredded cabbage, sour cream or Greek yogurt, cilantro, green onion, lime juice, salt, and jalapeño (if using). Stir until well mixed and creamy.
Heat a skillet or cast iron pan over medium heat.
Cook the shrimp in a single layer, 2–3 minutes on each side until charred and opaque. Do not overcrowd the pan.
Warm tortillas in a dry skillet or over a flame until soft and slightly charred.
Assemble the tacos: Start with shrimp, add slaw, top with avocado slices, queso fresco, and pineapple salsa if using.
Serve immediately with extra lime wedges on the side.

Notes

Use corn tortillas for a gluten-free option.
You can substitute Greek yogurt with sour cream or vice versa.
Double the recipe for larger gatherings.
Great as leftovers — reheat shrimp gently in a skillet.
Customize heat level by adjusting jalapeño and cajun seasoning.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 taco
Calories: 270-320
Sugar: 2g
Sodium: 400-600mg
Fat: 12-17g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18-22g
Fiber: 2-4g
Protein: 20-25g
Cholesterol: 130mg

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