A flavorful blend of spices to create a blackening seasoning that goes perfectly on shrimp. Add the sweetness and crunch of the pineapple salsa with creamy avocado slices, cilantro and lime wedges, and you’ll have the most delicious Blackened Shrimp Tacos ready in 10 minutes!
While scrolling through Facebook one night last week, my friend’s post caught my eye. She had made blackened salmon tacos with mango salsa. I was instantly inspired! It’s the most perfect summer dish, don’t you think? For some reason I always think these type of dishes are restaurant quality, but I decided to try out my own version and made Blackened Shrimp Tacos with Pineapple Salsa. I’m so glad I did…so, so glad! They couldn’t be easier to make! The only thing I regret is not making enough. Haha! Lance and I inhaled them. Since we didn’t have leftovers, it’s my excuse to make them again soon but who wouldn’t want that?!
Cajun Blackening Seasoning:
- Onion Powder
- Dried Thyme
- Dried Oregano or Basil
- Black Pepper
- Cayenne Pepper
- Olive Oil
- Corn Tortillas
- Optional toppings: Avocados, Cilantro, Pineapple Salsa
These Blackened Shrimp Tacos are some of the most flavorful tacos I’ve ever had. They’re definitely not your typical “Taco Tuesday” tacos. The blackening seasoning really elevates the shrimp. Plus it’s a good way for me to use up the spices I have. The freshness of the pineapple salsa is my favorite. I love the combo of sweet and spicy. This recipe takes only 10 minutes from start to finish, and it one of the quickest meals I make!
How To Make Blackened Shrimp Tacos:
In a bowl combine all of the ingredients for the blackened seasoning, add shrimp and combine. Then cook the shrimp in a skillet for 2 minutes per side.
Brush olive oil on corn tortillas and grill for about a minute per side.
Top with slices of avocado, cilantro, pineapple salsa, and a squeeze of lime
Blackened Shrimp Tacos with Pineapple Salsa
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 clove garlic crushed (or 1 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground dried thyme
- 1/4 teaspoon dried basil or oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 8 small (6-inch) corn tortillas
- Optional toppings:
Pineapple Salsa, cilantro, avocados
In a bowl combine all of the blackened shrimp ingredients. Heat a large non-stick skillet on medium-high heat for 2 minutes. (Make sure you turn your exhaust an on too!)
Using tongs cook shrimp, in batches, in a non-stick skillet for 2 minutes per side. (If you are not using a non-stick skillet, drizzle a little olive oil in pan before cooking shrimp.)
Turn on grill to medium heat. Brush a little olive oil over both sides of corn tortillas. Place tortillas on grill for about 1 minute until lightly charred. Then flip over to other side, and cook for another minute.
Divide shrimp evenly among the corn tortillas. Scoop a spoonful of pineapple salsa on top. Garnish with avocado slices, cilantro and a squeeze of fresh lime.
Blackened Shrimp Recipe: