Ingredients for Blackened Shrimp Tacos
- Buttermilk
- Mayonnaise
- Garlic
- White Vinegar
- Queso Fresco
- 1 tablespoon paprika
- Cumin
- 1/4 teaspoon garlic powder
- Oregano
- 1/2 teaspoon salt
- Thyme
- Ground Red Pepper
- Medium Shrimp
- Cooking Spray
- Corn Tortillas
- Plum Tomato
- 1 ripe avocado, sliced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blackened Shrimp Tacos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blackened Shrimp Tacos
- In a small bowl, whisk together 1 teaspoon chili powder, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
- Set aside the spice mixture.
- In a large zip-top plastic bag, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 pound of shrimp (peeled and deveined) to the bag.
- Seal the bag and shake well to ensure the shrimp are evenly coated with the spice mixture.
- Remove shrimp from the bag and set aside.
- Heat a large grill pan over high heat.
- Lightly coat the grill pan with cooking spray.
- Add the shrimp to the preheated grill pan.
- Cook the shrimp for 2 minutes per side, or until they turn pink and opaque.
- While the shrimp cooks, heat the tortillas. Working with one tortilla at a time, heat them over medium-high heat directly on the eye of a burner for about 15 seconds per side, or until lightly charred.
- Evenly divide the cooked shrimp among the warmed tortillas.
- Top the tacos with your desired amount of diced tomatoes, sliced avocado, and your favorite taco sauce.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
9g
Fat
9g
Carbs
10g
