Cayenne pepperto taste (optional, I added a small pinch)
8-10 medium flour tortillas
Toppings, to taste:
Greek yogurt or sour cream
Lettuce (I used butter leaf)
Mexican shredded cheese blend
Pre-heat oven to 350F to warm the tortillas. Wrap them in foil and place them in the oven.
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.
Meanwhile, prep your taco toppings.
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.
Take tortillas out of the oven and top tacos as desired. Serve with a generous squeeze of lime juice.