Blackened Shrimp Tacos
Jumbo shrimp tossed in blackening seasoning, then pan fried in butter and stuffed into flour tortillas, along with sliced red cabbage, chunks of avocado, quick pickled onions, cilantro and a cumin sour cream. Easy, quick and bursting with freshness.
Ingredients
For the Shrimp
- 16 ounces peeled and deveined frozen shrimp (21-25), thawed, tail removed, patted dry
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter
- 1 teaspoon canola or avocado oil
For the sour cream
- 1/2 cup light sour cream
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
For the picked onion - make these 8 hours ahead of time, if possible
- 1 red onion thinly sliced
- 1/2 cup seasoned rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
For the Tacos
- 12 street-sized flour tortillas heated (either wrapped in a kitchen towel and heated for 30 seconds in the microwave or heated individually in a dry grill pan or skillet)
- 1/2 head red cabbage thinly sliced
- 1 avocado cut into chunks
- 1/2 cup cilantro roughly chopped
For serving
- 1 lime, cut into wedges
Instructions
For the Shrimp
- Place shrimp in a large mixing bowl and pat very dry with a paper towel. In a small bowl, mix together cumin, garlic and onion powders, paprika, salt and pepper. Add seasoning mixture to the shrimp and toss to combine.
- Heat butter and oil in a large cast-iron (or non-stick skillet) over medium high heat. Once the butter begins to bubble, add shrimp, making sure not to crowd the pan. If need be, cook shrimp in batches. Flip shrimp after 1-2 minutes, once underside is browned. Cook another 1-2 minutes until shrimp is just opaque and cooked through. Don’t overcook. Remove shrimp from heat.
For the sour cream
- Combine the sour cream, cumin and garlic powder. Mix well.
For the pickled red onion
- Combine onion, vinegar, sugar and salt. Mix well. Refrigerate 8 hours, or overnight, if possible.
For the tacos
- Spread each warmed tortilla with sour cream mixture. Top with red cabbage, blackened shrimp, avocado chunks, red onion and cilantro. Serve with lime wedges and more sour cream.
Nutrition
Calories: 281kcalCarbohydrates: 23gProtein: 20gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 154mgSodium: 1583mgPotassium: 805mgFiber: 7gSugar: 7gVitamin A: 1749IUVitamin C: 74mgCalcium: 191mgIron: 2mg
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