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.
Servings: 8 tacos
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
- 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.