Real Recipes From Real Home Cooks ®

blackened shrimp tacos

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

I just love shellfish.....shrimp, scallops....delicious to me no matter how they are prepared. I also love to blacken fish and shrimp. This taco takes advantage of blackened shrimp.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For blackened shrimp tacos

  • 2 Tbsp
  • 2 Tbsp
  • 1/2 tsp
    garlic, minced
  • 1/2 tsp
    white vinegar
  • 2 oz
    queso fresco, crumbled (about 1/2 cup)
  • 2 tsp
  • 1 1/2 tsp
    ground cumin
  • 3/4 tsp
    garlic powder
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    ground red pepper
  • 1 lb
    medium shrimp, peeled and deveined
  • cooking spray
  • 8
    corn tortillas (6 inch)
  • 1/2 c
    plum tomatoes, diced
  • 1
    avocado, ripe, peeled and roughly mashed

How To Make blackened shrimp tacos

  • 1
    Combine the first 5 ingredients in a small bowl; set aside.
  • 2
    Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to the bag; seal and shake well to coat. Remove shrimp.
  • 3
    Heat a grill pan over high heat. Coat the pan with cooking spray. Add shrip; cook 2 minutes per side or until done (C-shaped, not O.)
  • 4
    Working with one tortilla at a time, heat tortillas over medium high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide the shrimp evenly among the tortillas; divide tomato, avocado, and reserved sauce evenly among the tacos.