If you’re ready to take your taco game to the next level, you have to try these Blackened Shrimp Tacos with Slaw. Packed with scrumptious spicy shrimp and topped with a cool, crunchy slaw they’re incredibly easy to make and absolutely bursting with flavor!
Table of Contents
What are Blackened Shrimp Tacos?
Our blackened shrimp tacos with slaw are like a party in your mouth! We take juicy shrimp and coat it in a spicy, smoky blend of seasonings. Then, the shrimp are seared to perfection, giving them an absolutely irresistible char. But we don’t stop there! We also top the shrimp with a tangy, creamy, and crunchy slaw for a flavor and texture contrast that’s out of this world.
Since you can make the slaw ahead of time and the shrimp cook so quickly, you can easily make this meal on a weeknight. We love to serve it at parties, too, alongside other Mexican-inspired dishes like baked queso dip or Mexican quinoa salad!
Ingredients You Need
For The Shrimp Tacos:
- Large Raw Shrimp – Be sure to peel, devein, and remove the tails before cooking. You may be able to find them already prepped at the grocery store.
- Chili Powder – We love using this for a kick of heat to spice things up.
- Smoked Paprika – Infuses a smoky depth that makes these tacos irresistibly flavorful.
- Onion Powder – A little hint of oniony goodness rounds out the spice mix perfectly.
- Cumin – This earthy spice gives the shrimp a warm, hearty flavor that’s so satisfying!
- Garlic Powder – Because everything’s better with a touch of garlic, right?
- Salt – Enhances all those delicious flavors and makes everything pop!
- Freshly Cracked Black Pepper – Adds just the right amount of gentle heat to balance the spices.
- Avocado Oil – This is perfect for cooking the shrimp to golden perfection and adding a touch of richness.
- Corn Or Flour Tortillas – The trusty vessel for all that shrimp taco goodness – pick your favorite and go for it!
For The Slaw:
- Plain Sour Cream – Creamy and tangy, sour cream is the base that ties the slaw together.
- Honey – Adds a touch of sweetness to balance the tang and spice!
- Olive Oil – Gives the slaw a silky texture and adds a bit of healthy fat.
- Tahini Paste – This sesame goodness gives the slaw sauce a nutty flavor that’s totally unique.
- Water – Helps thin out the dressing to the perfect consistency.
- Fresh Cilantro – Adds a burst of fresh, herby flavor that makes the slaw pop.
- Freshly-Squeezed Lime Juice – Adds a bright, zesty kick that’s super refreshing.
- Ground Cumin – Gives the slaw a warm and earthy undertone.
- Sumac – This tangy spice adds a unique lemony flavor and slight tartness.
- Fine Sea Salt – Salt enhances all the flavors and keeps everything balanced — you can adjust it to taste.
- Freshly-Cracked Black Pepper – We like to use a sprinkle of pepper for just a little bit of heat.
- Green Onion Sprigs, Green Parts Only – Adds a mild onion flavor and a bit of crunch. Plus, the onions are great for a pop of color, too!
- Garlic Cloves – We can never get enough garlic! You can adjust this depending on how much of a garlic-lover you are.
- Jalapeño Or Serrano Pepper – For that extra kick that makes the slaw just a touch spicy.
- Small Head Of Cabbage – This is the crisp base of the slaw that adds crunchy texture to the tacos.
How to Make Blackened Shrimp Tacos
- Prepare the Sauce. Add the sour cream, tahini, water, cilantro lime juice, cumin, sumac, salt, pepper, onions, honey, oil, garlic, and jalapeño to a blender or a food processor. Blend until completely combined.
- Make the Slaw. Using a sharp knife, cut the cabbage into thin slivers and place it in a large bowl. Pour half of the prepared sauce into the bowl and toss to coat. Add more pepper or lime juice to taste and store in the refrigerator.
- Make the Shrimp. Toss the chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and black pepper with the shrimp. Once the oil has been heated, place the shrimp in the pan and brown on each side. When the shrimp are finished cooking, transfer them to a plate and cook the remaining shrimp if you’re cooking in batches.
- Assemble. After warming the tortillas in a microwave or on the stovetop, spoon the shrimp and slaw on top and drizzle with the remaining sauce. Then, fold the tortillas and serve.
Variations
- Cajun Shrimp – Swap out the blackening seasoning for a Cajun blend for a different flavor profile.
- Mango Salsa – Add a fresh mango salsa on top for a sweet and spicy twist.
- Chipotle Shrimp Tacos – Use chipotle powder or chipotle in adobo sauce for a smoky, spicy kick.
- Avocado – Blend an avocado into the dressing for a rich, creamy twist.
- Asian-Inspired Slaw – Use rice vinegar, sesame oil, and a bit of soy sauce in the dressing, and add some shredded carrots and red cabbage.
- Greek Yogurt – Replace the sour cream with Greek yogurt for a tangy, healthier option.
- Guacamole – A dollop of guacamole is always a winner on any taco!
- Apples – Add some thinly sliced apples for a sweet crunch.
- Heat – Mix in some sriracha or hot sauce to the dressing for an extra kick.
- Pickled Red Onions – Quick-pickled red onions can add a tangy crunch.
- Cotija Cheese – Sprinkle some cotija cheese on top for some salty creaminess!
- Fresh Herbs – Top with fresh herbs like cilantro, mint, or even basil for added freshness.
Can I Store Leftovers?
You can absolutely store the leftovers, but if possible, you’ll want to keep all of the components separate so that the tortillas don’t get soggy.
To refrigerate, place the slaw and shrimp in separate containers and store them in the refrigerator for up to 3 days. The tortillas can be placed in a resealable bag — store them in the fridge for 5-7 days.
Freeze the shrimp and the tortillas in freezer bags or freezer-safe containers for up to 2 months. We don’t recommend freezing the slaw.
More Shrimp Recipes
Searching for other easy ways to use shrimp? Check out some of our favorite recipes that make shrimp the star of the show!
Creamy Linguine Shrimp Alfredo
Blackened Shrimp Tacos Recipe
Make these blackened shrimp tacos with a refreshing slaw for a savory, satisfying main course ready in less than 20 minutes!
Ingredients
For the Slaw:
- 1/2 cup plain sour cream
- 2 Tablespoons water
- 1 cup fresh cilantro tightly packed
- 3 Tablespoons freshly squeezed lime juice
- 2 Tablespoons tahini paste stirred
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sumac
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon freshly-cracked black pepper
- 3 green onions sprigs green parts only
- 2 teaspoons honey
- 1 Tablespoon olive oil
- 2 garlic cloves
- 1 jalapeño or serrano pepper stemmed and cored
For the Tacos:
- 1 small head of cabbage yields 6-7 cups
- 2 pounds large raw 31-40 per pound shrimp, peeled, deveined, and shrimp off
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 Tablespoons avocado oil divided
- Corn or flour tortillas for serving
Instructions
- In a blender or food processor, combine the sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Process until smooth and creamy.1/2 cup plain sour cream, 2 teaspoons honey, 1 Tablespoon olive oil, 2 Tablespoons tahini paste, 2 Tablespoons water, 1 cup fresh cilantro, 3 Tablespoons freshly squeezed lime juice, 3/4 teaspoon sumac, 1 teaspoon fine sea salt, 1/2 teaspoon freshly-cracked black pepper, 3 green onions sprigs, 2 garlic cloves, 1 jalapeño or serrano pepper, 3/4 teaspoon ground cumin
- Slice the cabbage very thin and add to a large mixing bowl.1 small head of cabbage
- Drizzle 1/2 the sauce over the cabbage, and toss until evenly combined.
- Adjust seasoning with extra pepper and/or lime juice if needed.
- Reserve the remaining to use for the tacos. Cover and refrigerate until tacos are ready or for up to 24 hours.
- In a large bowl, combine the shrimp, chili powder, smoked paprika, onion powder,cumin, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly, then set aside.2 pounds large raw, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly cracked black pepper
- Heat 1 tablespoon of avocado oil in a medium-sized skillet over medium-high heat.2 Tablespoons avocado oil
- Add the seasoned shrimp, making sure not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side until browned and cooked through. Remove the shrimp to a shallow plate and set aside. Repeat with remaining shrimp if necessary.
- Warm the tortillas, then fill each one with the blackened shrimp and a generous serving of the dressed coleslaw.Corn or flour tortillas
Equipment
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Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Please leave a comment!
I made this last night, wow! the blackened spice was not too salty, unlike most. The cabbage gave a wonderful crunch and the sauce was creamy and very tasty. This recipe will go into my rotation – thank you!
Thank you, Jennifer! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
Hi, So if you can’t stand cilantro, can you sub in parsley on the cole slaw? or if you have any other suggestions.
You could use parsley!
Xo,
Alia & Radwa
Gorgeous! The sauce goes great with the shrimp and cabbage