Blackened Shrimp Tacos
The shrimp in these blackened shrimp tacos are cooked in a blazing-hot cast-iron skillet, which creates a smoky, savory crust. Paired with a sweet, zesty pineapple-avocado salsa, you get the perfect tropical dinner—and it’s so easy!
Servings: 8 servings
Equipment
- 1 cast-iron or enameled cast iron pan Heavy-bottomed pans are best for blackening because they distribute heat evenly.
- Paper towels For patting the shrimp dry to absorb excess moisture.
Ingredients
- 24 large shrimp; shell off & deveined
- 2 TBSP avocado oil (or butter)
- 8 flour tortilla shells for tacos
Blackening Seasoning
- 3 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp cayenne (use more if you want to add more heat)
- 1/4 tsp cracked black pepper
Pineapple & Avocado Salsa
- 1 cup diced fresh pineapple
- 1/2 large avocado, diced
- 1/2 cup diced sweet bell pepper (orange, red, or yellow)
- 1/2 cup diced tomato (any kind of tomato works here; I used grape tomatoes)
- 1/4 cup minced red onion
- 1/2 cup black beans
- 2 TBSP chopped fresh cilantro or parsley
- 1 lime, zested and juiced
Notes
Storage tips: leftover shrimp can be stored in the fridge in an airtight container for 3-4 days.
Store the pineapple salsa in a separate airtight container and refrigerate for up to 3 days. Note that the texture will lose quality as it sits.
Nutrition
Serving: 1taco | Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Fiber: 4g | Sugar: 4g
