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Blackened Shrimp Tacos with Avocado Pineapple Salsa

These blackened shrimp tacos are punchy, but balanced out with the cool and refreshing flavors of the avocado & pineapple salsa!
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Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 8 Tacos
Author: Dana Sandonato

Ingredients

  • 24 large shrimp; cleaned, shelled, and deveined
  • 2 TBSP melted butter
  • 2 TBSP blackening seasoning (about 2 TBSP) Use recipe below, or use a good quality blend from the store.
  • 8 soft flour tortilla shells

Blackening Seasoning:

  • 3 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1/2 tsp dry oregano
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne; more if you'd like more heat
  • 1/4 tsp cracked black pepper

Avocado and Pineapple Salsa:

  • 1 cup diced fresh pineapple Most canned pineapple is flavorless, so stick with fresh!
  • 1/2 large avocado, diced
  • 1/2 cup diced orange bell pepper You can also use red or yellow; green is less sweet.
  • 1/4 cup finely chopped red onion
  • 1/2 cup black beans
  • 2 TBSP Freshly chopped parsley or cilantro

Instructions

PREPARING THE SHRIMP:

  • Thoroughly mix the blackening seasoning spices together in a small bowl.
  • Pat the shrimp with a paper towels very gently in order to rid of any excess moisture; transfer them to mixing bowl.
  • Drizzle two tablespoons of melted butter over the shrimp, then season with the blackening spice. Toss to evenly coat; set aside.

AVOCADO PINEAPPLE SALSA:

  • Put the pineapple, avocado, bell pepper, red onion, black beans, and fresh herbs into a large bowl.
  • Toss the ingredients well until they're all mixed up; set aside.

COOKING THE BLACKENED SHRIMP:

  • Heat a cast iron skillet over medium-high heat. When the skillet is really hot, transfer the seasoned shrimp to the cast iron skillet; simmer the shrimp for 2 minutes each side, or until the flesh is opaque. You'll see the "blackening" effect take effect with the butter and seasoning here!
  • When ready, remove the skillet from the heat.
  • Spoon the salsa onto a flour tortilla, then top with a few shrimp, and serve immediately.

Notes

*If you don't have a cast iron skillet, you can use a regular skillet. Just keep the heat to medium instead of medium-high and keep a close eye on the shrimp to make sure they don't stick to the pan. The butter should act as a lubricant, but if the shrimp start to stick, add a bit more.