Description
A quick, affordable, and flavorful weeknight dinner featuring spicy blackened shrimp and a creamy avocado lime sauce on warm tortillas. Ready in just 20 minutes with simple pantry staples.
Ingredients
Scale
- 1.5 lbs (680g) frozen raw shrimp, peeled and deveined
- 2–3 tablespoons blackening spice blend (1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried oregano, 1 tsp salt, ½ tsp cayenne pepper, ½ tsp black pepper)
- 2 tablespoons unsalted butter or olive oil
- 8–12 small corn or flour tortillas
- 2 medium ripe avocados
- 2 limes (juiced)
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- Salt to taste
- Optional: Shredded cabbage, diced tomatoes, sliced radishes
Instructions
- Thaw frozen shrimp in cold water for 20 minutes, then drain and pat completely dry with paper towels.
- Toss the dried shrimp with 1 tablespoon of the blackening spice mix until evenly coated.
- In a bowl or food processor, mash avocados with lime juice, sour cream (or yogurt), cilantro, and a pinch of salt until desired consistency is reached. Set aside.
- Heat a cast iron skillet over medium-high heat for 2 minutes until shimmering hot. Add butter or oil and wait until it foams.
- Add seasoned shrimp to the hot skillet in a single layer (cook in batches if necessary). Cook undisturbed for 2 minutes until bottoms are dark and crispy.
- Flip shrimp and cook for another 1-2 minutes until pink and opaque. Remove from heat immediately.
- Warm tortillas in a dry skillet for 30-60 seconds per side until pliable. Keep warm under a towel.
- Assemble tacos by spreading avocado lime sauce on tortillas, topping with blackened shrimp, and adding optional garnishes. Serve immediately.
Notes
Pat shrimp dry thoroughly to ensure proper blackening and avoid steaming. Do not overcrowd the pan; cook in batches if necessary to maintain high heat. The avocado sauce can be made ahead and stored in the fridge for up to 2 days. Shrimp cooks very quickly, so remove from heat as soon as it turns pink to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per person
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 6
- Protein: 22
Keywords: blackened shrimp tacos, quick dinner, weeknight meals, avocado lime sauce, seafood tacos, easy recipes, family dinners