Shrimp Tacos

Shrimp Tacos

Course Main Dish
Servings 4


  • 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
  • 3 T blackening seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp salt
  • 6-8 corn or flour tortillas
  • 2 cups pineapple coleslaw
  • 1 ea. lime cut in wedges for garnish

Blackening Seasoning

  • 2 T smoked paprika
  • 2 tsp cayenne pepper
  • 2 tsp chipotle pepper
  • 1 T onion powder
  • 1 T garlic powder
  • 1 tsp ground pepper
  • 2 tsp kosher salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme

Pineapple Coleslaw

  • 1/2 ea. small head green cabbage (shredded, about 4-5 cups)
  • 1/2 ea. red onion sliced
  • 1 ea. red bell pepper - sliced thin
  • 1 ea. fresh pineapple diced
  • 1/2 bunch cilantro chopped
  • 1/2 cup green onions chopped
  • 1 ea. lime juiced
  • 3 T cider vinegar
  • 3/4 cup mayonnaise
  • 1 tsp salt


  • Mix all spices well and set aside.
  • Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and coat with blackening seasoning, and salt. Toss to coat evenly. Let rest for 1 hour and prepare the slaw.
  • Prepare the coleslaw, place all ingredients in mixing bowl and toss making sure to coat all ingredients well.
  • Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cooks. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, a lime wedge, and any other desired toppings. Enjoy immediately.