I had half a pound of frozen shrimp (30/40 count) in my freezer leftover from making Blackened Shrimp Pasta, so I decided to try Blackened Shrimp a new way—Blacked Shrimp Tacos! Because tacos are always good, right??
The blackened shrimp is so simple and so extremely flavorful that they can pretty much carry the tacos themselves. I added a super simple slaw to bulk up the dish and to balance the spicy blackening seasoning. The slight sweetness of the slaw and its tangy Dijon mustard are absolutely perfect with the smoky heat of the blackened shrimp. And then I wanted the Blackened Shrimp Tacos to have just a little more pizzaz, so I whipped up a small batch of smoky garlic lime sauce to drizzle on top.
The flavor play between the blackened shrimp, slaw, and smoky garlic lime sauce is AMAZING.
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Toast Your Tortillas For More Flavor
One tip that I always give for tacos is to always toast the corn tortillas first. It really magnifies their flavor and helps strengthen the tacos so that you can stuff ’em full without them ripping apart. I’ve included a photo of my favorite brand, which have proven to be quite sturdy, in the step-by-steps below.
How Many Does This Recipe Serve?
The batch below is fairly small because I only had a half pound of shrimp on hand. With 30/40 count shrimp that meant I had 18 individual shrimp. I put three shrimp in each taco, so that gave me six tacos. Whether you eat 2 or 3 tacos per “serving” is really subjective, so I just listed the price as per taco rather than a suggested servings size.
What to Serve with Blackened Shrimp Tacos
These tasty little tacos go great with: Cumin Lime Sweet Potatoes, Warm Corn and Avocado Salad, Chili Roasted Sweet Potatoes, or Cilantro Lime Rice.
Are These Shrimp Tacos Spicy?
I would call these tacos “medium” spicy, but that will depend on your sensitivity to spicy foods. Because I used a homemade Cajun seasoning blend for the blackened shrimp, you can adjust the heat to your liking. To make the shrimp tacos less spicy, reduce the cayenne pepper by half. To make them more spicy, increase the amount of cayenne pepper.
Blackened Shrimp Tacos
Servings 6 tacosIngredients
COLESLAW
- 1/3 cup mayonnaise ($0.40)
- 1/2 Tbsp honey ($0.06)
- 1 tsp Dijon mustard ($0.06)
- 1 tsp red wine vinegar ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1/2 bag coleslaw mix (shredded cabbage and carrots) ($.75)
- 3 green onions, sliced ($0.28)
SMOKY GARLIC LIME SAUCE
- 1/3 cup mayonnaise ($0.40)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp smoked paprika ($0.02)
- 1/8 tsp salt ($0.01)
- 1 lime (1 Tbsp juice) ($0.39)
BLACKENING SEASONING
- 1 Tbsp smoked paprika ($0.30)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp cayenne ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp onion powder ($0.03)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.02)
TACOS
- 1/2 lb peeled and deveined shrimp (30/40 count) ($4.00)
- 1 Tbsp butter ($0.13)
- 1 clove garlic, minced ($0.08)
- 6 small corn tortillas ($0.30)
- 3 green onions, sliced ($0.28)
Instructions
- To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
- To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
- Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
- Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
- Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
- To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Blackened Shrimp Tacos – Step by Step Photos
Mix up the coleslaw dressing first by combining 1/3 cup mayonnaise, 1/2 Tbsp honey, 1 tsp Dijon, 1 tsp red wine vinegar, 1/4 tsp salt, and some freshly cracked pepper in a bowl.
Place one bag of coleslaw mix (shredded cabbage and carrots) in a large bowl, add 3 sliced green onions, and the dressing. I suggest starting with about half of the slaw dressing first and add more as desired.
Stir until everything is mixed and coated in dressing. Refrigerate until the tacos are ready to serve. The coleslaw will soften a bit with time in the fridge, so if you like a super crisp slaw, wait to add the dressing until just before you serve the tacos.
Next, mix up the small batch of smoky garlic lime sauce. In a small bowl combine 1/3 cup mayo, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, 1/8 tsp salt, and about 1 Tbsp of fresh lime juice (from half of a lime, save the other half to serve as wedges to squeeze over the finished tacos).
Pre-heat a dry skillet over medium heat. Once hot, toast the corn tortillas on each side until they are browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
Prepare the blackening seasoning by combining 1 Tbsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper in a small bowl.
Pour the seasoning mix over 1/2 lb. 30/40 count peeled and deveined shrimp and stir until they are coated.
Add 1 Tbsp butter and 1 clove garlic to a large skillet and sauté over medium heat for about one minute or until the garlic is fragrant and softened.
Add the seasoned shrimp and continue to sauté until the shrimp are firm and opaque (this is really fast, maybe 3-5 minutes). Remove the skillet from the heat.
To build the Blackened Shrimp Tacos, place about 1/4 cup coleslaw on each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions.
Yaaaassssssssss.
This recipe is so good! Unfortunately, I’m the only one in my family that likes shrimp 😭😭😭 so I do everything the same for them but use chicken.
Big hit!
Immediate hit! My first bite, I said OMG. Budget Bytes never fails.
This is great recipe. I’ve made it at least 6 times. As a New Orleans resident who has used Paul Prudhomme’s recipe for blackening seasoning in the past, this is definitely comparable. The only thing I do different is use an organic apple cider vinegar instead of the red wine for the coleslaw.
So yummy! I will always always always appreciate you for including photos with each recipe. It’s so helpful to know what the shrimp should look like before, during, and after seasoning and cooking.
Absolutely delicious! Fabulous recipe!!! Better than any restaurant!
Thank you for sharing!
Made this as-written and loved it! Great with a little hot sauce.
My husband wanted to make his own version of shrimp tacos, but he asked me to find a seasoning. This was exactly what we were looking for!
Wonderful recipe. I really enjoyed making this dish and used what I already had available.
The changes to the slaw: fresh red cabbage sliced thin with grated carrots, Greek plain yogurt in place of the mayonnaise.
The sauce: I added 1/2 tsp chipotle chili powder to give it a kick. That really hit the spot for spice. I used real mayonnaise for this part of the recipe.
I also added more garlic to the melted butter.
What’s great is that it can be adapted to your personal preferences. Thanks!
Love the idea of using Greek yogurt! I really enjoyed this recipe the mayo quantity felt like a lot. I’ll have to try that next time
Just retired and learning how to cook outside of the grill and smoker. Saw your site covered on local Fox channel. I just love these ideas. Already planned the rest of the week with the main corse items in the freezer. These tacos will be Friday. Will let you know what the family says about them. Thanks for the ideas.
The shrimp were excellent with the rub! Loved the cole slaw recipe. I did make the lime sauce. We decided it was not necessary with the shrimp. Too much Mayo, cole slaw & sauce.
I will make this again, better than going to a high priced restaurant!!!!
Made this tonight and it was delicious! Only thing was I left off the smoky lime sauce. It felt like too much mayonnaise.
Loved the blackened shrimp. I didn’t have coleslaw ingredients so I did a Korean inspired taco with kimchi, spicy mayo, green onion, and sesame seeds
Hey Beth – this is one of my favorites. Do you think it would work/have any suggestions for doing this but in a pita pocket? Trying to be crafty with what’s on hand!
Hmmmm, blackened shrimp in a pita sounds a bit strange to me, but maybe it’s better in reality than it is in my head! Haha. I would probably pair it with something creamy, so like maybe stuff some coleslaw in that pita with the shrimp.
I haven’t made it yet, but I plan to. Please note, everything is good in a pita. Everything. LOL
Love this dish. It was a departure for me and I’m glad I went on the journey. The mayo blend was amazing but the cole slaw was the real star! I could eat that by itself. Next time I think I’ll try the blackening spices on chicken. Another slam dunk recipe!
WAY TO GO BETH! Another AMAZING recipe, that we will DEFINITELY roll into our repertoire! :) I don’t know how you think of the variations of the flavours that pair together so well, but please keep on doing it! My husband loved this, even though I cooked the tortillas too much, and that is a strong winner in this house! Thanks Beth! This meal was shrimply delicious! :D
Made these tonight!! AMAZING!! Thank you, Beth!! My 7yr old actually just ate the shrimp by themselves. I’ve made several of your recipes and my family and I have loved them all!
Is the nutrition info included per taco?
Yes, the recipe makes 6 tacos and I didn’t set a number of tacos per serving since that can vary so much from person to person, so the nutrition info is just per taco. :)
Hi Beth! How much approx is 1 bag or 1/2 bag of coleslaw (in cups for example)? The ingredients list says 1/2 bag, but in the step-by-step photos the dressing seems to be enough for a full bag? Thanks!
Half bag is probably about 3-4 cups, but you can use less dressing or add more of the coleslaw mix if you like it a little lighter. :)
WOW!!!! The Blackened Shrimp Tacos is on point!!!! My sister and I followed the recipe but decided to make homemade pico de Gallo to top off the tacos. We still have some leftover filling and looking forward to enjoying some more tacos later. We definitely want to make this recipe again in the future. Thank you so much, Beth!!!! 😍😍
I was looking for some new recipes to try for dinner and thought I’d give this one a try. I really didn’t think we would like them, but they are delicious. Will definitely be making these again!
These were excellent. I will have to double the recipe next time.
Thank you!
These are the BEST shrimp tacos! My husband requests these all the time. I follow the directions exactly and they turn out great every time!
so much YUM! I made these with both flour and corn tortillas, and they were great. The pairing of the shrimp with the coleslaw is perfect! Even my daughter who is a picky eater ate it! The sauce is good too. I used the leftover sauce in a chicken quesadilla the next day, and I think I will do that from now on!
I made these tonight and they were absolutely delicious! Went exactly by the recipe and it did not disappoint! The whole family loved them. Thanks for sharing! 😊
Hi. I made the tacos 12, cumin sweet potatoes and roasted sweet corn. Everything was good and everyone was full. I did have quite a bit of the smokey lime sauce left over, but everything was so yummy!! Thank you so much. I found this recipe on thefinancialdiet.com
YUM! So pleased with this recipe! Everything came together really quickly and it was extremely delicious. I’m not normally a coleslaw fan, but I trust Beth- and she did not steer me wrong. We made everything exactly as written. It’s already going into our monthly rotation :)
Yum! My guy really didn’t want to make these because he isn’t a seafood fan, but when all was said and done we both had to agree they were delicious. He couldn’t really taste anything fishy under all the other flavors, so that helped. I really like mayo-based dressings, so I didn’t notice a problem with the coleslaw and dressing having too much mayo-impact. However, the dressing recipe made a LOT more dressing than we used, so maybe others were using too much. We just drizzled a little on top of each taco like a garnish. I felt like if I had ordered these tacos at a restaurant, I would have been impressed, which is the mark of great recipe!
This is excellent. I made the recipe exactly as printed, with the exception of doubling the shrimp – that made for hefty tacos that were a meal all by themselves. We did have leftover cole slaw, but my husband loved it by itself. We were disappointed in the smoky lime sauce. It was too much mayo on top of the cole slaw. Maybe substituting yogurt for mayo, as one reviewer suggested, would improve it. The fact is, we loved these with just the cole slaw and shrimp.
I had to triple the spices in the smoky sauce to make it taste like anything besides mayo, and I agree that a mayo based sauce on top of coleslaw was too much creaminess, but I like to follow the recipe exactly the first time I try it. Also, I ended up with a lot less shrimp since I’m in the middle of the country with access to wimpy frozen ones only. I would recommend just eyeballing what you think looks right for the amount of tacos you want. I have half the slaw and smoky sauce leftover for a second batch tomorrow. Overall very tasty though.
Great recipe! My wife enjoyed this dinner very much. I added pickled red onions (from another Budget Bytes recipe) and avocado slices.
I think next time I will substitute the mayo with Greek yogurt in the garlic like sauce, and a smidge less mayo in the slaw mix. (I am personally not a big mayo fan)
I found the spice mix quantity for the shrimp to be more than enough to coat the shrimp…next time I’ll coat just to cover instead of dumping it all in at once. (Oops!)
I used a half pound of shrimp, but this was around 22 pieces…more than enough for two people. I was left with too much slaw and garlic line sauce though…wish I had bought more shrimp. Not that I needed to eat more than three tacos…but I would have :)
I’m just now making this for the 4th time in 3 weeks. Once was for a housewarming party where I made about 4 pounds of shrimp and everything else to scale. They were a hit, and since I made so much, we ended up having them for lunch over the next couple days. The shrimp is just as good, maybe even better cold! These tacos are unbelievably good and easy enough that a novice shrimp cooker like me can do them.
This was fast, easy and flavorful.
I did not have the ingredients to make the slaw
so I skipped that part of the recipe. I served the shrimp tacos with chopped onion and cilantro,
Queso fresco cheese and the smoky garlic lime sauce. Delicious!!
Better than a restaurant (Seriously! I’ve bought the same thing there and not been as bowled over!!)! My only advice would be to go easy on the sauce in the coleslaw because you’re going to have another sauce (the smoky one) to use too … which I didn’t realize as I proceeded step by step through the instructions (my fault!). The flavour was out of this world, but it was a little “saucier” than I would have liked, not knowing the first go round!! My other non-pro tip: Don’t forget to remove your “shell-tails” in your excitement to sautee and eat the delicious smelling shrimp!! Removing them in your mouth is not quite as delectable ;)
Love them! I did however use a whole 1 lb of shrimp but kept the spice measurements the same and it was perfect!
Can’t go wrong with more shrimp!
I modified this recipe quite a bit based on what I had in my pantry and what was expensive at the store, but I’m posting a comment anyway because I saw a few people mention using fish instead of shrimp and I did just that. (Hoping this might help someone looking to do the same.) My grocery store sells packages of strips of fresh salmon (“for stir fry”, almost like thick offcuts) for cheaper than frozen shrimp, so I used the salmon. Made the spice mix almost as written, coated the raw salmon, and sautéed until it was cooked through. Worked beautifully – full of flavour. I would absolutely make this again with fish (or shrimp, obvs). Super easy to make!
SO DELICIOUS. I doubled the amount of shrimp, but kept the seasoning, slaw and sauce about the same. This was fine for the seasoning and sauce, but the slaw probably needed to be doubled too. I followed this one to the letter, save for using fresh shrimp, which are cheap down here. My boyfriend literally kept using his finger to get the last of the sauce from his plate!
Amazing! My husband loved them!
You should learn how to spell. A real turn off.
If you’re going to overreact to typos, the internet may not be the ideal place for you.
Ok, freak. Not a single soul is looking to turn you on.
I’ve made this twice it’s so good! I used 1.5 lbs of shrimp and it was plenty seasoning for all of it. My mom says these are her favorite tacos! Another great recipe.
Beth, this recipe is amazing!! Do you think it would be not good to reheat the shrimp if I want to make multiple meals out of this? How would you recommend reheating it? Stovetop?
Shrimp doesn’t do so well with reheating because the more heat you add the more the proteins contract and get tough. If needed you can lightly sauté in a skillet to quickly reheat, but it’s definitely best when fresh.
Made these last night but made them vegan! Used vegan mayo and butter and used Gardein Fishless Filets in place of the shrimp. Turned out great!
These tacos were so good! My granddaughter and I love shrimp and wished I had made more than 1/2 pound. Better than any shrimp tacos I’ve had in restaurants. Can’t wait to make them again. Thanks for the recipe.
Yummy! I used greek yogurt instead of the mayo. Thanks for sharing
This recipe was fantastic. Despite the long ingredient list, most of the things I had on hand (spices, vinegar, mayo, etc) so didn’t need to pick up too much from the store. My corn tortillas were bad, when I toasted them they became rock hard and very chewy! Next time I’m going to stick with flour even if they might fall apart I like the flavor better. I cooked 1 lb of shrimp instead of 1/2 pound so I could use the whole bag, my husband and I are pretty big eaters and ate all of it for dinner. I doubled the seasonings and the butter, probably had a bit too much butter.
Would definitely add an avocado next time.
Winner!
Recipe was great! Definitely has a kick, but not too spicy. Both sauces were great; really loved the blacken spices as well. One could definitely cut back on the quantity of sauce, especially if they’re not huge mayo fans.
Yummmmmy!! Followed the recipe to a T. I mixed the awesome blackened seasoning and the slaw dressing ahead of time so it was really simple to put together for dinner. Next time I might try eliminating the coleslaw mixture and use the smoky garlic lime mixture for the slaw dressing. Beth do you think that might work well? Also would cilantro be good on top?
Thanks, another great one!
Cilantro would be AWESOME. I think you could definitely use the smoky garlic lime sauce as a slaw dressing, too. :)
Soooo good. My husband never likes my so called healthy meals but he loved this recipe and even asked me to print it out to make sure we dont lose it on our board in pinterest 🤣
Extremely flavorful! This recipe is a keeper! I used the mayo this round, but will replace w/ greek yogurt and see how that tastes next time. Thanks for sharing this recipe!!
I’ve made this recipe at least five or more times by now! So delicious, you will not be disappointed.
This is The bomb! I do have to agree with someone said about there being a little too much mayonnaise though, I believe I’ll use plain Greek yogurt and do half-and-half. I’m going to make this for my friends this weekend!
Yo hands down best shrimp tacos I’ve ever made. Plus it saved me money being able to adjust it to the serving size I need. Awesome job!
My tacos were spectacular! My family loved them!
These tacos were amazing! The sauce is what did it for me. The smoked paprika adds a great flavor. These tacos were made within ten minutes… great week night meal! :)
This was delicious!
I modified somewhat for what I had in stock, and it turned out so well that I want to share:
Coleslaw
Substituted a shallot for the green onion.
I don’t have red wine vinegar for some reason, so I used balsamic and apple cider vinegar instead:
SMOKY GARLIC LIME SAUCE
Mayonnaise
Clove of garlic
1 chipotle pepper in adobo sauce (remove the seeds if you don’t like super spice levels. I left them in.)
1/2 lime (all that I had)
I ground all of the above in a pilon and it turned out delicious.
Loved this recipe
I’m loving the simplicity of these heavenly shrimp tacos. Also the hint to fortify the corn tortillas by toasting them is an excellent idea as I love to stuff them full myself. Terrific post and great instructions with this one, thanks for posting!
This is a pretty good recipe, though too much mayo for me. I prefer mayo-less slaw with the addition of the mayo-based sauce.
Loved the recipe. We used a pre-made blackened seasoning and it was good. Also added a slice or two of avocado to each taco.
So delicious! I was craving blackened seafood and this had great ratings, 5 solid stars! I can see why. The seasoning was great, just right, on the shrimp, in the slaw and in the sauce. Thanks very much for sharing this recipe! We will most definitely be having more shrimp tacos in our future!
LOVE! The husband and I just made these for Valentine’s Day dinner, and they were a huge hit. Thanks for another good one!
So so so good! Very satisfying meal. We’ll definitely make this again.
Great recipe! This one is definitely a keeper. Thank you!
This recipe is a keeper, i will definitely make it again. Every part was delicious- the slaw, the shrimp, the sauce. I topped mine with a generous amount of cilantro. Would like to try replacing the shrimp with some fish, like grouper or mahi. Thank you for a great recipe.
My family absolutely loved these tacos. Very delicious and very easy to make. My husband thought it was better than anything you could get at a restaurant. He never really likes coleslaw, but he loved this one and it went really well in the tacos. I will definitely be making these again.
These were amazing. Everyone loved them, even the kids took a bite.
This is an excellent recipe. I made everything exactly as written (only exception is I topped the tacos off with cilantro). Not only were these delicious, but it was sooooooo easy and quick. I will certainly be making these again and again. Huge hit with the hubby!
Love these tacos, but sauteed shrimp aren’t blackened–don’t want to do that in my house, either, because that kind of heat really produces a lot of smoke and the chili fumes are deadly. I blacken shrimp and fish on a cast iron skillet placed upside down directly over the lava stones in my gas grill. Another thing I do to prevent the shrimp from disasters of various physical kinds is to put them on a parallel pair of soaked bamboo skewers, head to tail. They cook evenly, and really fast, so maybe about a minute per side–we are talking really high heat.
Of course you will need to re-season your cast iron skillet after
Really loved this one! Super tasty and not at all complicated. I cooked up like 2lbs of shrimp and they were jumbo size so only 2 really fit on a taco. The sauce paired so well with the shrimp and heating the tacos until they browned was definitely worth the effort.
Absolutely delicious! Coleslaw is outside my box, as I’m usually not a fan, but gave this recipe a go anyway. So glad I did. Husband and I loved them! I made everything by recipe except substituted non fat plain Greek yogurt for the mayo in both the dressing and sauce and both were very good! This recipe will go into rotation. Thanks!
Hi! Do you have an estimate of the Calories in 2 tacos with the
yogurt instead of mayo :) TIA!
No, I’m sorry, I don’t have a reliable source for nutrition information.
Yes – was searching the comment threads to see if anyone had done that! I’m thinking maybe doing half mayo half yogurt for both. Thanks!!
Yum yum yum! These were delicious. Thanks so much for the great recipe!
Absolutely amazing!
These were AMAZING! I never comment online recipes I try, but I had to come here and thank you. My husband went nuts for them. They’ll be a new staple in our house. THANKS!
Excellent recipe. The honey didn’t compliment (in my opinion) the coleslaw, but with the blackened shrimp it was masked and didn’t ruin the meal. I’ll be tweaking that next time I make this. And believe me, I’ll be making it again. Mother in law couldn’t stop raving, and my nine year old ate more than me. If you like authentic Mexican style tacos, I made a second taco filling of diced onions, cilantro, and lime juice. It’s very simple to make, and if those ingredients sound up your alley, definitely give it a try.. Heathy and tasty, especially with some good salsa or Verde sauce. One more note: I substituted the mayonnaise for plain yogurt because the mother in law hates mayo. Still turned out great.
I have never tried shrimp tacos before. I like this idea.
Made these and had to comment! They were SO. DANG. DELICIOUS. My husband and I honestly just wanted to say, “screw it” and eat all the tacos with no leftovers for lunch…but we restrained ourselves…barely. I will be making this again in the very near future (I think for my in-laws who are gluten free).
I served this with a side of green onion & lime lime rice and it made a nice complete meal out of it with fruit. I also added a little franks hot sauce to the coleslaw dressing to give it some more heat. I ran out of mayo so I couldn’t make the lime sauce but it will be on the menu next time!
This is easily one of those recipes that will impress all your friends and family but it so simple. I feel that this website has so many of those and I am LOVING the new meal prep series.
Thank you!
Made these tonight and my boyfriend said they were some of the best shrimp tacos he’d ever had, and he’s a taco connoisseur! Will definitely make these again.
This is my most favorite recipe to date. It was very easy to make on a weeknight and loved by my husband and toddler, too. Thanks Beth.
I absolutely loved these! Simple to make and so flavorful. I’m making it again today.
Can I just say DAMN! These were AMAZING. I usually don’t have good luck trying new recipes, but my husband is so patient with me. I had to tweak some things as I didn’t have all the ingredients (white rice vinegar instead of red wine, yellow mustard instead of dijon, chili powder and red chili flakes instead of cayenne.. I also didn’t have enough mayonnaise for both….so I ended up making the sauce and slaw TOGETHER) Needless to say, I was worried. Like I was “going to have to go get take out” worried. Husband and kid approved. Make these damn delicious tacos people and just enjoy all the flavors! Adding this to our list of go to favorites!
You’re speaking my language, Beth. I LOVE shrimp tacos!!!! :-)
Yummy! I had avocado I added to the sauce
B-
Couldn’t help smiling when I read your synopsis above the recipe. Specifically, “Because tacos are always good, right?? ”
From “The Dawn Patrol” by Don Winslow
“Everything,” Boone says, “tastes better on a tortilla.”
This is an article of faith with Boone. He’s lived his life with it and believes it to be true. You take anything—fish, chicken, beef, cheese, eggs, even peanut butter and jelly—and fold them in the motherly embrace of a warm flour tortilla and all those foods respond to the love by upping their game.
Everything does taste better on a tortilla.
Has anyone experimented with using fish like tilapia instead of shrimp?
There is a glaring error (blacened?) in one of your PIN photos.
WOW. That is mortifying! Thank you for the heads up. It’s fixed now for all future pins but unfortunately there’s no way to take back all the pins that are already out there! *hides under a rock*
Great recipe! My family loved it and believe me, I have a couple of very picky eaters. Thank you :)
These look like a real crowd pleaser! Definitely going to have to try them!
I made these tonight, and doubled the recipe, for my husband and two teenaged sons. There are almost NO leftovers, except for what I pulled out ahead of time for my lunch tomorrow! (This is what I’ve learned to do if I want to eat the next day….) LOVED THIS RECIPE.
Wow! These were amazing! We will definitely be making these again. As a wife and mom of 4 finding something that everyone likes is nearly impossible. These, however, made everyone VERY happy! Thank you for sharing this recipe!
WOW! I am not sure I have words for how good this was! You’re so right that the flavours balance each other out really nicely! I am not a fan of mayonnaise on its own, so mayonnaise-based sauces can be hit or miss with me, but the smoky garlic lime sauce was super tasty! Unfortunately I couldn’t find soft corn tortillas (living in the prairie provinces of Canada, I sometimes have to go to actual Mexican stores to buy them) so I used whole-grain flour tortillas, but they still came out great! I’ll DEFINITELY be making this again!
Just made this recipe for my boyfriend and roommate. Was totally awesome even though I was missing a couple ingredients. Only took about an hour to make and we loved it. We will definitely be making this again. 10/10 Beth.
I normally skip recipes with long ingredient lists (strictly b/c I’m lazy) but the pictures made this one too good to pass up. This dish was restaurant quality/company worthy and I’m SO glad I made this. Thanks for another fabulous dish Beth! ! So for others that are hesitant about the long list – make this! You will not regret it!
Loved this. We did in a “bowl” format and not tacos – just the coleslaw, shrimp and sauce. It was delicious. Will definitely make again, and think this would even translate well to do with chicken or fish instead of the shrimp. My husband was a huge fan of the smoky garlic lime sauce, he ate the leftovers with a spoon. Just discovered your website and am quickly becoming a huge fan of your recipes. Thank you!
These look so great. I think I’m going to use the smoky garlic lime sauce to dress the cabbage instead of adding two components with mayo in them to the tacos. Less mayo, kickier cabbage!
Tacos? No need to say more. These look mouthwatering!
i loved this dish those tacos were tasty my whole family liked it thanks a lot for sharing the recipe of this wonderful dish
Cool recipe, thanks for the weeknight dinner idea!
An excellent flavor combination, and surprisingly quick to put together even with three (delicious and essential) components.. Sometimes I get lazy and don’t toast or grill my corn tortillas (and then hate them and wonder why I ever buy them); I appreciate you emphasizing that step here. The corn tortillas worked great for these tacos.
Thanks for another wonderful recipe!
We loved this recipe! The blackening seasoning and the smoky garlic lime sauce make these tacos so very good! We added a crumble of queso fresco to the top of each taco. Can’t wait to try the seasoning on fish and chicken and make those taco variations, too! Enjoy your blog and tasty recipes!
I’ve seen a lot of places split the shrimp long wise (down their axis) so when presented in the dish, looks like you get twice as many shrimp. Does make for more bites and bits of shrimp!
That’s a great idea!
It seems to me that inside of a taco, the volume you get in a bite is more significant than how many it looks like you are getting–I wouldn’t even object to rough chopping the cooked shrimp during assembly. My big issue with this recipe is that blackening takes a bit of time and very high temps–splitting the shrimp prior to cooking would speed up cooking time, possibly affecting the blackened effect. Overcooked shrimp get rubbery, so I think larger shrimps adapt best to blackening. My fave piece of this recipe is the super simple and marvelous lime sauce–I substituted chipotle powder for half of the paprika, and garnished with some chopped cilantro! Folks who like food less aggressively spiced could just use sauteed shrimp and still have a wonderful dinner–but I LOVE blackened seafood! Thanks, Beth, for another winner
I am on a strict diet and this recipe looks ridiculously good! However, could I substitute Greek yogurt for the mayonnaise in both components? I know the mayo would probably taste better but i need to avoid it and the taco shells for the time being.
I’ve personally never really been a fan of subbing Greek yogurt for mayo, but if you do it with other dishes and enjoy it, it might work out for you here as well. :)
Amy, I don’t care for the taste of mayo so for each 1/3 cup I used 1 tbsp mayo + the rest plain Greek yogurt. Can’t compare to how it would have been with all mayo of course, but it was EXCELLENT even with the Greek yogurt!
Great recipe! Going to make it LOW CARB with low carb tortillas! KETO Friendly..
Hi. Love your recipes! My husband and I have made several of them and they are always a hit. I am looking forward to making these shrimp tacos. It’s right up our alley. Thanks again and we look forward to more recipes in the future. :)
This was wonderful ! Having seconds…we skipped the tortilla and enjoyed all the favors mixed as a salad. Wow. Love your recipies !