Blackened Shrimp Tacos with Cilantro-Lime Slaw
Smoky, spice-rubbed shrimp cooked to perfection and layered into warm tortillas with creamy cilantro-lime slaw, avocado, and queso fresco. These blackened shrimp tacos are quick, easy, and packed with bold flavor — perfect for Mardi Gras, Taco Tuesday, or a fast weeknight meal.
Servings 4
Calories 487kcal
Ingredients
For the Cilantro-Lime Crema & Slaw
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- Pinch of salt
- 1½ cups finely shredded green cabbage
- ½ cup finely shredded red cabbage
For the Shrimp
- 1 lb 450 g peeled & deveined shrimp
- 1½ tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- 8 –10 small tortillas
- 1 –2 avocados sliced
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco or feta cheese
Instructions
Make the Crema & Slaw
- Whisk together Greek yogurt, mayonnaise, lime juice, cilantro, and a pinch of salt. Reserve 2 tablespoons for drizzling later. Toss the shredded cabbage with the remaining crema until lightly coated and set aside.
Season the Shrimp
- Pat shrimp dry. In a small bowl, combine smoked paprika, paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Toss the shrimp in olive oil, then coat evenly with the spice mix.
Cook the Shrimp
- Heat a large skillet over medium-high heat. Cook shrimp 1½–2 minutes per side until opaque and lightly charred. Transfer to a plate and cover to keep warm.
Toast the Tortillas
- Wipe out the skillet, then toast tortillas 30 seconds per side until lightly browned. Stack and cover with a towel to keep warm.
Assemble the Tacos
- Layer slaw on each tortilla, then add shrimp, avocado slices, cilantro, cheese, and a drizzle of the reserved crema. Serve with lime wedges.
Notes
- Cook shrimp in a single layer for the best char.
- Don’t overcook — shrimp cook fast!
- Warm your tortillas before assembling.
- Adjust cayenne to control heat level.
Nutrition
Calories: 487kcal | Carbohydrates: 39g | Protein: 32g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 934mg | Potassium: 766mg | Fiber: 7g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 21mg | Calcium: 218mg | Iron: 4mg