Description
A flavorful and spicy blackened shrimp taco recipe featuring a creamy, emulsified avocado lime sauce with feta cheese. This dish combines smoky, charred shrimp with fresh, tangy toppings for a comforting meal that feels like a hug.
Ingredients
- 1.5 pounds jumbo shrimp, peeled and deveined
- 3 tablespoons unsalted butter, melted
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 2 medium ripe avocados
- 3 tablespoons fresh lime juice
- 1 lime (for zest)
- ½ cup full-fat sour cream
- ¼ cup crumbled feta cheese
- ½ cup packed fresh cilantro leaves
- 1 clove fresh garlic
- 8–10 small corn tortillas
- 1 cup shredded red cabbage
- Microgreens or extra cilantro for garnish
- 1 tablespoon oil (for skillet)
Instructions
- In a small bowl, mix paprika, cumin, cayenne, garlic powder, onion powder, salt, and black pepper to create the blackening spice blend.
- Pat the shrimp dry with paper towels to ensure proper blackening. Toss shrimp in melted butter until fully coated.
- Sprinkle the blackening spice over the buttered shrimp and toss to coat evenly, ensuring a thick, red coating.
- Heat a cast iron skillet over medium-high heat with oil until the oil shimmers and just starts to smoke.
- Lay shrimp in the pan in a single layer without crowding. Cook for 2 minutes without moving to develop a char.
- Flip the shrimp and cook for another 1-2 minutes until pink and opaque. Remove from heat immediately.
- In a blender, combine avocados, lime juice, lime zest, sour cream, feta, cilantro, and garlic. Blend until smooth. Adjust consistency with water or lime juice if needed.
- Warm the corn tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp towel.
- Assemble tacos by spreading avocado lime sauce on tortillas, topping with blackened shrimp and shredded red cabbage.
- Garnish with microgreens and serve immediately.
Notes
Ensure the pan is very hot before adding shrimp to achieve the blackened crust. Do not overcrowd the pan; cook in batches if necessary. To prevent the avocado sauce from browning, press plastic wrap directly onto the surface or store in an airtight container. The recipe is naturally gluten-free, but check spice labels for anti-caking agents. For dairy-free, swap sour cream for coconut cream and feta for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 6
- Protein: 22
Keywords: blackened shrimp tacos, avocado lime sauce, creamy avocado sauce, shrimp tacos recipe, mexican food, weeknight dinner, gluten-free recipe