Blackened Shrimp Tacos & Avocado Sour Cream
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Blackened Shrimp Tacos & Avocado Sour Cream are savory and spicy, made with my favorite homemade cajun blackened seasoning and fresh juicy shrimp on top of crunchy shredded cabbage and topped off with creamy garlic avocado sour cream! Plus, it’s ready in only 20 minutes!
If you’re loving this blackened shrimp, you’ll also love my Blackened Mahi Mahi! For more shrimp recipes, check out my Oven Baked Coconut Shrimp, Low Country Shrimp Boil, and Shrimp & Scallops in Creamy Marinara Sauce!
Blackened Shrimp Tacos & Avocado Sour Cream
Blackened Shrimp Tacos & Avocado Sour Cream is fresh, juicy shrimp coated in my favorite blackened seasoning and grilled to perfection. Then I lay them on top of warm corn tortillas with crunchy shredded cabbage and drizzled with creamy garlic avocado sour cream. You can also make this recipe with white fish, leftover chicken, or even tofu if you’re a vegetarian!
How to Make Blackened Shrimp Tacos
You can make blackened shrimp tacos two ways, on the grill or in a pan. Personally, I grill them in the summer, and blacken them in the pan in the winter. The grilling method is slightly healthier, too, because you don’t need to use as much fat to cook them.
- For the grill, get some bamboo skewers and soak them in water about 30 minutes before you’re ready to use them. This will prevent them from catching on fire when they’re on the grill. After you season your shrimp, you can put 5-6 per skewer, and just lay them on the grill. This also keeps the shrimp from falling through the grill!
- If you’re going to blacken them in a pan, melt a tablespoon of butter in a large cast iron pan over medium-high heat. Lay the shrimp down and cook 1-2 minutes, then flip over and cook on the other side. The shrimp should look white and slightly pink when cooked through (raw is opaque). It’s normal for the pan to smoke some when blackening fish, so turn your vents on if you have them above your stove. But trust me, blackened shrimp tacos are worth it!
Tips for Making Blackened Shrimp Tacos
- Shrimp cooks really fast. At medium heat, you’re looking at 10 minutes, tops. Shrimp should reach an internal temperature of 145F to be safe to eat, according to the USDA.
- You can use any seasoning you’d like for this recipe. Check out my fajita seasoning, or just grill the shrimp with some salt and pepper!
- Substitute the shrimp in these tacos with white fish, chicken, or tofu if that’s what you have.
- You can also serve these blackened shrimp tacos with some fresh chopped veggies like onion, tomatoes, or cilantro.
What can you serve with fish tacos?
Blackened Shrimp Tacos & Avocado Sour Cream
Ingredients
Shrimp Tacos
- 1 lb fresh shrimp, peeled and deveined, tails removed
- 8 medium corn tortillas, gluten free
- 2 cups cabbage, shredded
- 1 tbsp paprika
- 2 tsp mustard powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
Avocado Sour Cream
- 1 large avocado, pitted and peeled
- 1 cup sour cream
- 1 tsp garlic powder
Equipment
- Grill
- Bamboo Skewers (4-6 skewers) soaked in water
Instructions
- Set the grill to medium heat and soak the wooden skewers in water. In a bowl whisk together all spices. Toss with the shrimp, then add 4-5 shrimp to each skewer.
- Grill shrimp for 2-3 minutes on each side, until shrimp are cooked through and no longer opaque. While the shrimp are cooking, toast the corn tortillas on the grill, about a minute on each side, until lightly charred.
- To make the sauce, add avocado, sour cream, and garlic powder to the food processor until smooth.
- To assemble the tacos, add 1/4 cup cabbage to each tortilla. Remove the shrimp from the skewers and distribute evenly on top of each taco. Top with avocado sour cream, and serve any extra sauce on the side.
Notes
Nutrition
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