These quick and easy Blackened Shrimp Tacos with creamy cilantro lime ranch & corn salsa are perfect for a healthy & delicious weeknight meal. Everything comes together in 30 minutes!
Serve with this Mexican Corn Salsa & this Cilantro Lime Ranch Crema. I strongly recommend you don’t skip these toppings. They add so much flavor and will transform your tacos like no other toppings would.
You can make these recipes ahead of time (like the day before) so all you have to do is cook the shrimp when you’re ready.
How To Make Blackened Shrimp Tacos
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- In a non-stick skillet over medium heat 2 tbsp of olive oil.
- Add the remaining of the oil on the shrimp and rub the spice mixture to coat evenly.
- Place shrimp in preheated skillet and cook 2-3 minutes per side until outside is lightly blackened.
- Remove shrimp from skillet and set aside in a bowl.
- To the same skillet, add the green/red bell peppers & onions. Sauté until soft and a little caramelized. Add shrimp back to skillet and heat for another minute until warm.
- Assemble tacos by dividing shrimp mixture among tortillas, corn salsa and drizzle with Cilantro Lime Ranch. Serve immediately.
I added fire roasted bell peppers & onions from Trader Joe’s (which I recommend to have handy at all times!) for extra flavor when sautéing the shrimps and it came out sooo good!
Blackened Shrimp Tacos
Ingredients
- 1 lb medium size shrimp peeled and deveined
- 3 tablespoons olive oil divided
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon packed brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup of each: sliced green bell pepper green bell pepper & onions
- 12 corn or small flour tortillas
- Toppings:
- Corn Salsa &
- Cilantro Lime Ranch
Instructions
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- In a non-stick skillet over medium heat 2 tbsp of olive oil.
- Add the remaining of the oil on the shrimp and rub the spice mixture to coat evenly.
- Place shrimp in preheated skillet and cook 2-3 minutes per side until outside is lightly blackened.
- Remove shrimp from skillet and set aside in a bowl.
- To the same skillet, add the green/red bell peppers & onions. Sauté until soft and a little caramelized. Add shrimp back to skillet and heat for another minute until warm.
- Assemble tacos by dividing shrimp mixture among tortillas, corn salsa and drizzle with Cilantro Lime Ranch. Serve immediately.
Nutrition
If you have a gas stove warm up your tortillas there! They will get an amazing charred taste that goes perfect with these salmon tacos.
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