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Blackened Shrimp Tacos

Blackened shrimp tacos with charred, spice-crusted shrimp and a dark crust, finished with cooling cabbage slaw and lime crema. Cooked fast in a hot cast iron skillet for smoky, Cajun-style flavor in every bite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackening spice & shrimp
  • 1 lb large shrimp Peeled and deveined; pat very dry for better crust.
  • 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
  • 3 tbsp butter
Toppings
  • 8 flour or corn tortillas Warm before assembling.
  • 1 cup shredded cabbage
  • 0.5 cup lime crema Use 1/4 cup crema mixed with 2 tbsp lime juice (or equivalent).
  • 1 fresh cilantro For garnish.
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the blackening spice
  1. Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt on a plate. Mix until evenly blended so every shrimp gets a consistent, dark crust.
Coat and blacken the shrimp
  1. Pat large shrimp dry and coat generously on both sides with the spice mixture. Press the spices on lightly so they adhere and form a charred exterior.
  2. Melt butter in a cast iron skillet over high heat until just smoking. Keep the skillet hot—look for shimmering fat and wisps of smoke before adding shrimp.
  3. Working in batches if needed, cook shrimp for 2-3 minutes per side until blackened and cooked through. Watch for a dark, crusted surface and opaque, firm flesh before flipping.
Warm tortillas and assemble
  1. Warm flour or corn tortillas in a dry skillet. Heat until pliable and lightly toasted with soft spots, not brittle.
  2. Fill each tortilla with blackened shrimp and top with shredded cabbage and a drizzle of lime crema. Finish with fresh cilantro and serve with lime wedges for bright, cooling balance.

Notes

Pro tip: Pat the shrimp very dry and use a screaming-hot cast iron skillet so the spice chars quickly instead of steaming. Store assembled tacos only briefly—best within 1–2 hours; keep cooked shrimp in the refrigerator up to 2 days. Freezing is not recommended for the best crust texture. For a milder option, reduce cayenne pepper to 1/2 tsp and keep the rest of the spice blend the same.