Blackened shrimp tacos are loaded with juicy, smoky shrimp, crunchy salsa verde slaw and chipotle crema. Plus they’re ready in 30 minutes!
I think I just created the taco of the summer, or at least the one I’ll be making on repeat anytime I want those fresh summer vibes. These blackened shrimp tacos are loaded with smoky, fresh flavours and honestly everything just works together perfectly.
Why you’ll love this recipe
- Big fresh flavour: Smoky shrimp, crunchy salsa verde slaw, and creamy chipotle crema make the best flavour-packed combo.
- Easy 30-minute dinner: These shrimp tacos come together fast with simple ingredients, making them perfect for busy weeknights or taco night at home.
Ingredients and substitutions
- Corn tortillas – Flour tortillas also work if you prefer.
- Olive oil – Avocado oil or any neutral cooking oil will work.
- Cajun seasoning – Make an easy homemade seasoning or store-bought is fine. Blackened or taco seasoning work too.
- Shrimp – Fresh or frozen shrimp both work. You could also use salmon, chicken, or tofu instead.
Salsa verde slaw
- Green cabbage – Purple cabbage or coleslaw mix work too.
- Salsa verde – Adds tangy flavour, use any store-bought green salsa.
- Sour cream – Greek yogurt is a great higher-protein swap.
Ingredients and substitutions
- Sour cream – Greek yogurt works well here too.
- Chipotle peppers in adobo – Chipotle hot sauce or smoked paprika with a little hot sauce can give a similar smoky heat.
- Lime juice – Fresh is best, but bottled works if needed.
Toppings
- Corn – Fresh, frozen, or canned corn all work.
- Jalapeño – Serrano peppers are great if you like more heat, or leave them out completely.
- Cotija cheese – Feta is the closest substitute and works perfectly.
- Cilantro – Fresh parsley can be used if you’re not a cilantro fan.
How to make blackened shrimp tacos
Step 1: Make the crema
Blend the cream ingredients and set aside.
Step 2: Make the slaw
Toss the sliced cabbage together with the dressing and set aside.
Step 3: Char the corn
Add the corn to a hot skillet and sauté until charred.
Step 4: Prep the shrimp
Pat the shrimp dry and coat with seasoning.
Step 5: Cook the shrimp
Sauté the shrimp until cooked and slightly blackened.
Step 6: Assemble and serve
Warm the tortillas then assembly the tacos and enjoy!
Tips & Variations
These blackened shrimp tacos are so simple to make but here are some ways to ensure they turn out perfect for you:
- Dry the shrimp well: Patting the shrimp dry helps the seasoning stick better and gives you a better sear.
- Don’t skimp on seasoning: The cajun seasoning adds so much flavour to the shrimp. You could also try it with homemade taco seasoning or southwest seasoning.
- Don’t overcook the shrimp: Shrimp cook fast and only need about 2 minutes per side.
- Adjust the heat: Add more or less chipotle to the crema depending on how spicy you like it. Finish with jalapenos or leave off.
- Switch up the protein: This would also be delicious with fish, chicken, or tofu.
- Other toppings: Add avocado, guac, pickled onions, pico de gallo, or shredded lettuce too.
Frequently asked questions
What is blackened seasoning and is it the same as Cajun?
Blackened seasoning is a smoky, spicy blend of paprika, garlic, herbs, and cayenne. Cajun seasoning is very similar, which is why I use it in this recipe and I always have it on hand since its easy to make. Either one works great for these shrimp tacos.
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking. This helps the seasoning stick and gets them a nice sear in the pan instead of steaming them.
Are blackened shrimp tacos spicy?
They have a little bit of a kick to them, but more of a medium heat. You can always adjust the spice to your liking. Add less or more chipotle to the cream, leave off the jalapenos or add more.
What to serve with shrimp tacos
- Guacamole, pico de gallo or corn salsa with chips
- Mexican street corn pasta salad or cilantro lime rice
- Southwest dense bean salad or cowboy caviar
- Simple green salad with homemade dressing
Storing and reheating
Storing: Store the shrimp, slaw, crema, and toppings separately in airtight containers in the fridge for up to 3-4 days.
Reheating: Reheat the shrimp in a skillet over medium heat or in the microwave until warmed through. Warm the tortillas separately before serving.
Freezing: The cooked shrimp can be frozen for up to 2 months in an airtight container, but the slaw and crema are best made fresh.
Defrosting and reheating: Thaw the shrimp overnight in the fridge, then reheat gently in a skillet or microwave until warmed through.
More easy taco recipes
Blackened Shrimp Tacos
Equipment
- 1 Non-toxic skillet for cooking the shrimp
- 1 Glass mixing bowl for mixing the slaw
- Glass meal prep bowls for storing leftovers
Ingredients
- 12 corn tortillas
- 1 tbsp olive oil
- 1 tbsp cajun seasoning
- 1 lb shrimp
Salsa verde slaw
- 4 cups green cabbage shredded
- 1/4 cup jarred salsa verde
- 2 tbsp sour cream
- 1/2 tsp each salt & pepper
Chipotle crema
- 1/3 cup sour cream
- 1 tbsp minced chipotle pepper in adobo sauce
- 1 tbsp water
- 1 tsp lime juice
Toppings
- 1/2 cup corn
- 1 jalapeno thinly sliced
- 1/2 cup cotija or feta cheese crumbled
- 1/3 cup cilantro finely chopped
Instructions
- Mix sour cream, minced chipotle, water and lime juice together to make the chipotle crema then set aside.
- Add cabbage, salsa verde, sour cream and salt and pepper to a large bowl, then toss well to combine. Next, prepare taco toppings.
- Heat a bit of olive oil in a medium-sized skillet over medium-high heat then add corn and season with a bit of salt, sauteeing for about 5 minutes until corn is charred. Remove from heat and set aside.
- Dry shrimp with 2 paper towels on a large plate, then remove paper towel and coat in cajun seasoning and salt & pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, then cook for 2 minutes per side. Meanwhile, microwave corn tortillas for 30 seconds.
- Top corn tortillas with salsa verde slaw, shrimp, charred corn, sliced jalapenos, crumbled cheese and cilantro. Serve and enjoy!
Comments & Reviews
Renee Amaral says
Really easy to make and so flavourful.