If you love tacos, these Blackened Shrimp Tacos are a must! Made with homemade blackened seasoning and cilantro lime coleslaw, they’re the perfect combination of creamy, spicy, and delicious!

Ahhh… tacos. They’re everyone’s favorite (myself included) and for good reason. They’re easy to make, fun to eat, and the filling options are endless! From Caprese Tacos to French Bread Tacos to Baja Fish Tacos… there’s a combo for everyone. And… if you’re like me… you love them all!

So when I recently made homemade blackened seasoning, you better believe I knew exactly what I wanted to do with it. Blackened Shrimp Tacos… and they did NOT disappoint.

A delicious combination of tender shrimp, spicy seasoning, and creamy coleslaw, they’re anything but basic. And the flavors hit all the right notes!

These tacos would be amazing with so many different toppings, from sour cream to guacamole to my delicious Pineapple Salsa. I’d love to hear what you put on yours!

what you’ll need for this recipe

Tortillas – For this recipe you’ll need 4-6 tortillas. I used 4 fajita sized flour tortillas, but you can use corn or another variety if you prefer. You can also feel free to use larger tortillas (tacos will be less full).

Shrimp – I used 1 pound of raw, peeled, deveined shrimp, which I bought frozen in the frozen seafood section at my grocery store. I like using raw shrimp, especially when blackening, because cooked shrimp can quickly become overcooked when it’s re-heated. If you prefer using cooked shrimp, be sure to heat it minimally to prevent tough, overcooked shrimp.

Blackened seasoning – The secret ingredient in these tacos is the homemade blackened seasoning, which is a delicious combination of 9 different spices. You can also find pre-made blackened seasoning in the spice aisle at your local grocery store.

Cilantro Lime Slaw – Cilantro Lime Slaw is simple and delicious and pairs perfectly with the blackened shrimp in these tacos. If you’re not a fan of cabbage, you can also use shredded lettuce and drizzle Cilantro Lime Sauce over the top.

Garnishes – I used fresh cilantro, sliced jalapeño, avocado, and queso fresco as garnishes for these tacos. You could also add shredded cheese, diced tomatoes, onions, or guacamole.

how to make blackened shrimp tacos

Prep the Cilantro Lime Slaw. Make the cilantro lime slaw according to recipe instructions and set it aside until ready to use. You can feel free to make this up to 1 day in advance and store in an airtight container in the refrigerator. Leftovers make a delicious side dish!

Cook the shrimp. Combine the shrimp in a mixing bowl with 1 batch (about 3 1/2 Tablespoons) of blackened seasoning. Heat 2 Tablespoons of oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until shrimp is fully cooked and opaque.

Assemble the tacos. Assemble the tacos by adding blackened shrimp and cilantro lime slaw to tortillas.

Garnish. Garnish with fresh cilantro, sliced jalapeños, avocado, and queso fresco.

what type of shrimp to use

I used 1 pound of large, easy peel, deveined shrimp from the frozen seafood section at my grocery store. You can find a number of different sizes and variations (peeled, tail off, etc) based on the brand. I like using raw shrimp in this recipe because it doesn’t get over-cooked, but you can feel free to use cooked shrimp if you prefer.

Recipe Variations

Use any size or variety of tortillas
Substitute chicken, salmon, or steak for the shrimp
Top with lettuce and tomatoes instead of cilantro lime slaw
Top with Mexican Coleslaw
Add any of your favorite garnishes (e.g. shredded cheese, diced onion, salsa, guacamole)
Make it into tostadas or nachos instead of tacos

Make Ahead Tip

To prep these tacos in advance, make the cilantro lime slaw up to 24 hours ahead. You can also mix up the blackened seasoning and prep the shrimp by making sure the shells and tails are removed.

what to serve with blackened shrimp tacos