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Two Healthy Shrimp Tacos on a plate on corn tortilla

Blackened Shrimp Tacos

These quick and easy Blackened Shrimp Tacos with creamy cilantro lime ranch & corn/avocado salsa are perfect for a healthy & delicious weeknight meal. Everything comes together in 30 minutes!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 minutes
Servings 12 tacos
Calories 113kcal
Author Ana Frias


  • 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


  • 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.


Serving: 1taco | Calories: 113kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Cholesterol: 38mg | Sodium: 288mg | Fiber: 2g | Sugar: 2g