Weekend Dinner: Blackened Shrimp Tacos

Weekend Dinner: Blackened Shrimp Tacos

I could literally have shrimp all day everyday for the rest of my life. It’s just so good! I often make cajun shrimp tacos at home with a cabbage slaw and if I’m feeling really up to it, I’ll even make the tortillas from scratch (I’ll leave that for a later post, haha). These Blackened Shrimp Tacos took me less than 30 minutes to put everything together, the shrimp literally take 5 minutes to pan sear and you have dinner in less time than it takes to watch an episode of Gossip Girl.

Weekend Dinner: Blackened Shrimp Tacos | My Miaou

Here’s my grocery list:

  • 1 pound raw shrimp (I used Black Tiger shrimp)
  • corn tortillas
  • plum tomatoes
  • corn
  • red onion
  • cilantro
  • avocado
  • jalopenos
  • limes
  • greek yogurt

Weekend Dinner: Blackened Shrimp Tacos | My Miaou

I have like 30 different spices in my house in little mason jars so I usually have these lying around but if you don’t, you can easily find them at a bulk food store or grocery store. I like buying my spices at a bulk store, that way you can grab as much or as little as you need, especially if it’s a spice you don’t often cook with or it’s very fragrant, like cumin!

Spice list:

  • cayenne pepper
  • paprika
  • cumin
  • onion powder
  • garlic powder
  • thyme
  • salt
  • black pepper

Weekend Dinner: Blackened Shrimp Tacos | My Miaou

I start by preparing the shrimp. I picked up black tiger shrimp from the St. Lawrence Market, they were fresh and deveined! I just took them home and took the shells and tails off, super easy! I added my spices to a small bowl and gave it a little mix to make sure it was well blended. I tossed the shrimp in about 4-5 tsp of the spice mix until they were evenly coated and set them aside to marinate a little.

Omg, I made this deliciously tangy, creamy and spicy avocado, jalapeño, cilantro sauce that pairs so perfectly with the blackened shrimp. I threw everything in a blender with a little almond milk and olive oil, super easy, super delicious. I want to put it on everything! If you guys don’t like cilantro (I can’t understand why, lol) you can just make an avocado and jalapeño cream sauce by blending an avocado, jalopeno, lime and greek yogurt together, and of course season to taste. I’ve made it before and it’s super delicious too.

Weekend Dinner: Blackened Shrimp Tacos | My Miaou Weekend Dinner: Blackened Shrimp Tacos | My Miaou

I know it feels like there are so many elements to this dinner but I promise you, it takes 5 minutes to prepare everything and is worth it when it all comes together in one bite. The corn and tomato salsa is fresh and sweet, I love it! I was pretty much eating it by the spoonful! You can also make a massive batch of this Corn and Tomato Salsa and serve it with tortilla chips! Yum!

Weekend Dinner: Blackened Shrimp Tacos | My Miaou Weekend Dinner: blackened shrimp tacos | My Miaou

 

Blackened Shrimp Tacos

These spicy blackened shrimp tacos are served with a fresh corn and tomato salsa and a spicy avocado, jalapeño sauce. Perfect for this weekend's dinner.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author mymiaou

Ingredients

  • 1 pound Black Tiger shrimp
  • 2 tbsp extra virgin olive oil
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp granulated garlic
  • 1 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Avocado Jalapeno Sauce

  • 1/2 large avocado
  • 1 jalopeno sliced
  • 1 cup cilantro roughly chopped
  • 1/2 lime juiced
  • 1/2 small white onion roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp greek yogurt or almond milk

Corn and Tomato Salsa

  • 1 ear fresh corn
  • 1/2 tbsp butter
  • 2 plum tomatoes diced
  • 1/4 red onion diced
  • 1/4 cup cilantro chopped
  • corn tortillas

Instructions


I hope you guys love this recipe as much as I do! Who doesn’t love shrimp tacos though?

If you like this recipe, make sure to also try my Vegan Alfredo Sauce I made last week, I promise, it’s creamy and delicious without the guilt!

Happy cooking!

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