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Blackened Shrimp Tacos

Blackened shrimp tacos with a dark, charred spice crust and juicy shrimp cooked fast in a hot cast iron skillet. Finished with cooling shredded cabbage and a tangy lime crema drizzle for a spicy-cajun, taco-night payoff.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main
Cuisine: Cajun-Mexican Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 3 tbsp butter for cooking
Blackening spice
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 0.5 tsp salt
Taco assembly
  • 8 flour or corn tortillas choose preferred type
  • 1 cup shredded cabbage
  • 0.5 cup lime crema 1/4 cup crema mixed with 2 tbsp lime juice
  • 1 fresh cilantro and lime wedges for serving for garnish and serving

Equipment

  • 1 cast iron skillet

Method
 

Make the spice mix and coat the shrimp
  1. Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt on a plate. Pat shrimp dry and coat generously on both sides with the spice mixture, forming a thick, even dark crust.
Blacken the shrimp
  1. Melt butter in a cast iron skillet over high heat until just smoking. Working in batches if needed, cook shrimp for 2-3 minutes per side until blackened and cooked through, with a crisp dark exterior and opaque centers.
Warm tortillas and assemble tacos
  1. Warm tortillas in a dry skillet until pliable and lightly toasted, about 20-30 seconds per side. Fill each tortilla with blackened shrimp and top with shredded cabbage and a drizzle of lime crema for a cool, creamy contrast.
  2. Garnish tacos with fresh cilantro and serve with lime wedges. The lime brightens the charred spice while the cabbage stays crisp and refreshing.

Notes

Pro tip: for the darkest crust, start with very dry shrimp and a hot, smoking skillet—don’t overcrowd. Store cooked shrimp and toppings separately in the refrigerator up to 2 days; rewarm shrimp gently in a hot skillet. Freezing is not recommended for best texture. For a lower-spice option, reduce cayenne pepper to 1/4 tsp (or omit) while keeping black pepper for flavor.