0 from 3 votes
Blackened Shrimp Tacos
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
20 mins
Cook Time
20 mins
Servings: 12 Tacos
Calories: 143 kcal
Course:
Dinner
Cuisine:
American , Mexican
Ingredients
- 1 lb large shrimp peeled and deveined. Thaw if previously frozen.
- 2 cloves garlic finely minced
- 1 TBSPS olive oil
Blackened seasoning
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ⅛ tsp cayanne
Chipotle crema
- 2 TBSP mayo
- 1/2 cup sour cream
- 1 canned chipotle pepper in adobo
- 2 TBSP lime juice
- 1 clove garlic
- 1/4 tsp salt
Cabbage Slaw
- 10 ounces shredded purple cabbage about half one head
- 2 TBSP lime juice
- ½ tsp sea salt
Mashed avocado
- 1 large avocado ripe
- 1 TBSP lime juice
- 1/4 tsp sea salt
For Garnish
- 4 TBSP chopped cilantro or microgreens
For the tacos
- 12 small corn tortillas
- cooking spray I use avocado oil spray
Instructions
- Combine spices for blackened seasoning and add it to a medium bowl with the thawed shrimp, olive oil and garlic. Toss to fully coat and set aside to marinate for 15 minutes.
- Prepare the cabbage slaw by adding the finely shredded cabbage to a bowl with lime juice and salt. Toss to coat and set aside to marinate.
- Prepare the chipotle crema. Add all ingredients for chipotle crema to the bowl of a food processor. Process until smooth. Set aside until reddy to eat.
- Chop cilantro if using, or rinse micro greens and set aside.
- Mash the avocado and stir in the lime juice and salt, set aside.
- Heat a large skillet over medium heat.
- When hot, spray with a little cooking spray, add a layer of tortillas (I can fit 3 at a time in my large skillet), then spray the tops of the tortillas with a little more cooking spray (the cooking spray is optional but I like the way to tortillas brown with it). After allowing to brown on one side, flip and brown the other side. Repeat until you have browned as many tortillas as you need.
- When tortillas are finished remove them from pan and return the empty pan to the heat. Add the shrimp and cook for 2-3 minutes per side, until no longer opaque. Remove from heat and transfer to a serving dish.
- To assemble tacos, spread some mashed avocado onto a tortilla. Top with shrimp and cabbage slaw, drizzle on some chipotle crema and sprinkle on a little of the chopped cilantro or microgreens.
Cup of Yum
Notes
- Leftovers - store components of the taco in separate containers with tightly fitting lids for best results. Shrimp will keep up to two days in the fridge. Crema will keep up to one week.
Nutrition Information
Serving
1taco
Calories
143kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
7mg
(2%)
Sodium
334mg
(14%)
Potassium
233mg
(7%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
640IU
(13%)
Vitamin C
17mg
(19%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Tacos
Amount Per Serving
Calories 143
% Daily Value*
| Serving | 1taco | |
| Calories | 143kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 334mg | 14% |
| Potassium | 233mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.