Dry-Rubbed Blackened Shrimp Tacos With Avocado Salsa
Shawn Williams @kitchenswagger
Spicy shrimp tacos are a great way to change up your typical fish taco. While we usually use cod or salmon, shrimp offers a nice change of pace that’s very easy to cook. Shrimp cook in a matter of minutes, making this a delicious yet low-effort meal.
The secret to this recipe is in the shrimp seasoning. Dry-rubbed shrimp, blackened in a medley of spices until golden. The paprika, chili powder, cayenne, and garlic give these shrimp tacos a nice smokey and mildly spicy punch.
1 pound large shrimp (raw), peeled, deveined, and tails removed
- 1 package 6-inch corn tortillas
- 1 tablespoon extra virgin olive oil
- Finely shredded white or purple cabbage (cole slaw mix works well)
- Fresh chopped cilantro, for topping
- 1–2 limes, cut into small wedges
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
Salt, to taste
- 1 avocado, peeled, seed removed
- 1 garlic clove
- 1/3 cup cilantro, leaves removed from stem
- 3/4 cup water
- 2 tablespoons olive oil
- 1 lime, juice squeezed
- 3–4 jalapeno slices, seeds removed (optional)
- Salt and pepper, to taste
For shrimp seasoning
For the avocado salsa (salsa aguacate)
For the avocado salsa
Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. You want the salsa to be thin enough to slowly drizzle off a spoon. Consistency should be similar to creamy ranch dressing.
For the shrimp tacos
Prepare all your shrimp taco toppings and set aside. Mix the dry rub ingredients together in a small bowl. Mix and set aside.
Remove the tails from the shrimp and pat dry with a paper towel. Season all over liberally with salt. Add the dry rub and toss until the shrimp are fully coated. They should be heavily seasoned.
Heat oil over medium-high heat in a cast iron skillet or pan. Once warm, add the shrimp and cook for 1-2 minutes per side, or until golden brown and no longer transparent. If using larger or jumbo shrimp they may take a little longer.
Serve tacos with warm/toasted tortillas. Fill with a small handful of cabbage, 3-4 shrimp, chopped cilantro, and a nice drizzle of avocado salsa. Squeeze a lime wedge over each taco before eating.
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