If you’re craving a taco that’s bursting with bold flavors and fresh zest, you’ve hit the jackpot with this Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe. Imagine perfectly seasoned, spicy blackened shrimp nestled in warm tortillas, crowned with a creamy, tangy cilantro lime slaw—this combo is nothing short of magic on your taste buds.
Why You Should Make This Recipe
Vibrant, fresh flavors: The zesty cilantro lime slaw balances the smoky, spicy shrimp perfectly for a harmonious flavor experience.
Quick and easy: Ready in under 20 minutes, it’s the ideal meal for busy weeknights without sacrificing any deliciousness.
Healthy and satisfying: Loaded with lean shrimp and crunchy veggies, this taco recipe offers a nutritious yet indulgent option.
Customizable for any occasion: Whether for a casual lunch or a crowd-pleasing dinner, you can easily scale and modify ingredients to your liking.
Ingredients & Substitutions
This recipe shines with simple, everyday ingredients that each play a crucial role—from the smoky spices that coat the shrimp to the creamy, herbaceous slaw that brings brightness and crunch. Each component is designed to enhance texture, color, and vibrant flavor.
- Shrimp: Large, peeled, and deveined shrimp are perfect for quick cooking and soaking up bold spices.
- Spices (chili powder, smoked paprika, cumin): These create the signature blackened flavor—feel free to adjust the heat level to taste.
- Cabbage: Thinly sliced for crunch and a fresh base that holds up beautifully in the slaw.
- Cilantro and lime: Essential for that bright, herbaceous touch in the slaw dressing.
- Tahini and sour cream: Creamy elements that add richness without overpowering the freshness.
- Jalapeño (or serrano pepper): Adds just the right kick — adjust for milder or spicier preferences.
How to Make Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe
Step 1: Whip Up the Cilantro Lime Slaw Dressing
In a blender or food processor, combine sour cream, tahini, water, fresh cilantro, lime juice, cumin, sumac, salt, pepper, green onions, honey, olive oil, garlic, and jalapeño. Blitz until the mixture is silky smooth and creamy—this dressing is the heart of your slaw’s gorgeous tang and creaminess. It’s addictive on its own!
Step 2: Toss the Cabbage in Dressing
Thinly slice the cabbage to create a crisp, crunchy base. Then, drizzle half the freshly made dressing over the cabbage and toss everything together until each shred is gloriously coated. This slaw will be irresistibly fresh but creamy, a perfect contrast to the rich shrimp.
Step 3: Season the Shrimp
Place your peeled, deveined shrimp in a large bowl and toss with chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and freshly cracked black pepper. Make sure every shrimp is evenly speckled with those bold spices—this is what gives your shrimp that iconic blackened crust and deep flavor.
Step 4: Cook the Shrimp
Heat a tablespoon of avocado oil over medium-high heat in a skillet. Carefully place the shrimp in a single layer, avoiding overcrowding, then cook them for about 2-3 minutes per side until they’re beautifully browned and cooked through. The caramelization you’ll get here is what takes these tacos from good to unforgettable.
Step 5: Assemble the Tacos
Warm your corn or flour tortillas until soft and pliable. Then load each one with a generous handful of the blackened shrimp, followed by a good scoop of that cilantro lime slaw. The warm shrimp with zesty, creamy slaw wrapped in a soft tortilla—pure happiness in every bite.
How to Serve Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe
Garnishes
Fresh garnishes make all the difference! Sprinkle chopped extra cilantro, a few thin slices of radish for crunch, or some crumbled queso fresco on top. A wedge of lime on the side adds a final bright squeeze right before you dig in. For an extra touch, drizzle a little hot sauce or a creamy avocado crema.
Side Dishes
Pair these blackened shrimp tacos with a side of Mexican street corn, a chilled black bean salad, or a simple bowl of cilantro-lime rice. Something light and fresh complements the bold, spicy shrimp perfectly. And don’t forget a refreshing beverage—think sparkling water with lime or a cold cerveza!
Creative Ways to Present
For an appealing presentation at parties, serve your tacos on a rustic wooden board lined with parchment. Use small plates and let everyone customize with different garnishes on the side. Or turn it into a casual taco bar with bowls of extra slaw, sliced jalapeños, limes, and avocado slices for a fun, interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Your cilantro lime slaw and cooked shrimp store beautifully separately in airtight containers in the fridge for up to 24 hours. Keep them apart so the slaw doesn’t get soggy. When you’re ready, warm the shrimp briefly and toss or spoon fresh slaw onto your warmed tortillas for a quick, delicious meal.
Freezing
While shrimp can be frozen, it’s best to freeze them raw and seasoned before cooking for best texture and flavor. The slaw, due to its fresh veggies and creamy base, isn’t freezer-friendly and is best made fresh or stored short-term in the fridge.
Reheating
Gently reheat cooked shrimp in a skillet over medium heat or in the microwave, just until warm to avoid drying them out. Slaw is best served cold, so serve it chilled right from the fridge for that refreshing crunch and tang. Then assemble your tacos fresh and enjoy!
FAQs
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Can I make the Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe gluten-free?
Absolutely! Simply use corn tortillas instead of flour tortillas, as corn tortillas are typically gluten-free. Just double-check labels if you’re buying pre-packaged tortillas to ensure no cross-contamination.
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What can I substitute for tahini in the slaw dressing?
If you don’t have tahini or prefer a milder taste, you can substitute with additional sour cream or plain yogurt. Both keep the creamy texture and tang without overpowering the cilantro and lime flavors.
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How spicy is this recipe?
This recipe has a moderate level of spice thanks to the chili powder and jalapeño in the slaw dressing. You can easily adjust the heat by reducing or omitting the jalapeño or swapping it for a milder pepper. For extra heat, add a pinch of cayenne or extra sliced jalapeños as garnish.
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Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp works well as long as it’s fully thawed and patted dry before seasoning and cooking. This will help achieve that nice blackened sear and prevent steaming the shrimp while cooking.
Final Thoughts
There’s something truly special about the combination of smoky, blackened shrimp and the bright, creamy cilantro lime slaw that makes this Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe a guaranteed crowd-pleaser. Whether you’re feeding family or just treating yourself, these tacos are a celebration of flavor and texture that always satisfy. Give them a try—you might just find a new favorite go-to meal!
Print
Blackened Shrimp Tacos with Cilantro Lime Slaw Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Frying
- Cuisine: Mexican
Description
These Blackened Shrimp Tacos with Slaw offer a vibrant, flavorful meal combining spicy, smoky shrimp with a creamy, tangy cilantro-lime slaw. Perfect for a quick weeknight dinner or a casual gathering, these tacos bring together fresh ingredients and bold spices for a deliciously balanced bite every time.
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
- 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 onion 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), sliced very thin
- 2 pounds large raw shrimp (31-40 per pound), peeled, deveined, tails 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
- Prepare the Slaw Sauce: In a blender or food processor, combine the sour cream, tahini paste, water, cilantro, lime juice, ground cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeno. Blend until smooth and creamy to create a zesty, herbaceous sauce.
- Assemble the Slaw: Thinly slice the cabbage and place it in a large mixing bowl. Drizzle half of the prepared sauce over the cabbage and toss to coat evenly. Adjust seasoning with additional pepper or lime juice if desired. Reserve the remaining sauce for the tacos. Cover and refrigerate the slaw until ready to serve, up to 24 hours.
- Season the Shrimp: In a large bowl, mix together chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and black pepper. Add the peeled shrimp and toss until evenly coated with the spice mix. Set aside briefly to let the flavors meld.
- Cook the Shrimp: Heat 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Add the seasoned shrimp in a single layer without overcrowding. Cook for 2-3 minutes per side until the shrimp are blackened, browned, and cooked through. Remove the cooked shrimp to a plate. Repeat with remaining shrimp, adding remaining oil if needed.
- Warm Tortillas and Assemble: Warm corn or flour tortillas according to your preference. Fill each tortilla with blackened shrimp and a generous serving of the dressed slaw. Drizzle with any reserved sauce if desired. Serve immediately for best flavor and texture.
Notes
- The jalapeño can be adjusted or omitted for milder flavor.
- Use either corn or flour tortillas based on preference or dietary needs.
- For extra heat, add a pinch of cayenne to the shrimp seasoning.
- Slaw can be prepared up to a day in advance for convenience.
- Avocado oil is preferred for its high smoke point; substitute with another neutral oil if needed.
