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These blackened shrimp tacos are healthy, fast, and packed with flavor! They're the perfect way to shake up Taco Tuesday at your house. 

Easy Blackened Shrimp Tacos

These blackened shrimp tacos are healthy, fast, and packed with flavor! They're the perfect way to shake up Taco Tuesday at your house. 

Course Main Course
Cuisine Cajun
Keyword blackened shrimp tacos, Cajun shrimp tacos
Prep Time 10 minutes
Cook Time 5 minutes
Inactive time 15 minutes
Total Time 30 minutes
Servings 8 tacos
Author Salt & Lavender

Ingredients

  • 1 pound medium-to-large shrimp (thawed, peeled, tails off)
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Cayenne pepper to taste (optional, I added a small pinch)
  • 2 tablespoons olive oil divided
  • 8-10 medium flour tortillas

Toppings, to taste:

  • Greek yogurt or sour cream
  • Tomatoes chopped
  • Avocado chopped
  • Red onions chopped
  • Cilantro chopped
  • Lettuce (I used butter leaf)
  • Mexican shredded cheese blend¬†
  • Lime wedges

Instructions

  1. Pre-heat oven to 350F to warm the tortillas. Wrap them in foil and place them in the oven.
  2. Prep your shrimp and dry them off using paper towel. Add them to a medium bowl along with the blackening herbs/spices and 1 tablespoon of olive oil. Toss them until they're evenly coated. Let them sit for 15 minutes so they become more flavorful.
  3. Meanwhile, prep your taco toppings.
  4. Heat a large cast-iron (ideal, but ok if you don't have one) skillet over medium-high heat. Add a tablespoon of olive oil and when it's shimmering, add the shrimp. Cook for 1-3 min/side (depends on what size shrimp you're using) or until they've turned pink and are cooked through. You may need to do 2 batches. Add more olive oil to the second batch if the pan looks really dry.
  5. Take tortillas out of the oven and top tacos as desired. Serve with a generous squeeze of lime juice.