This easy Blackened Shrimp Tacos recipe features charred tortillas stuffed with flavorful blackened shrimp and sweet pineapple salsa. Served with a simple lime crema, these seafood tacos are a favorite around here!

Trays of blackened shrimp tacos with lime wedges and avocado crema.


 

Easy Blackened Shrimp Tacos Recipe

This Blackened Shrimp Tacos recipe features two of my favorite dishes – blackened shrimp and pineapple salsa – all rolled into one fabulous meal. The succulent, flavor-packed shrimp pair beautifully with sweet, fresh pineapple salsa. All tucked into charred tortillas and served with a simple lime crema, these seafood tacos are a standout!!

Why We Love This Recipe For Blackened Shrimp Tacos

Shrimp is one of my favorite things to eat – I serve it at least once a week. So I’m always in favor of keeping things fresh, with different shrimp and seafood recipes in rotation. Here’s why I think you’ll like this shrimp tacos recipe, too:

  • Fresh, flavorful, and FUN. Whenever I can enjoy a meal that includes those 3 adjectives, I’m IN!!
  • Lean protein. One of my top meal goals for our family is to include lean protein as much as possible. So shrimp fits that goal perfectly.
  • Customizable. There are many ways to alter this recipe, depending on your preferences. For example, you can alter the flavor and/or spice level of the blackened seasoning. Serve the tacos with guacamole instead of avocado slices. Or serve with corn salsa or pico de gallo instead of pineapple salsa!
The ingredients for blackened shrimp tacos are portioned out and labeled: blackened shrimp, pineapple salsa, tortillas, cabbage, avocado, crema, lime.

What You’ll Need

Fresh ingredients and juicy shrimp make this recipe for blackened shrimp tacos stand out. Here’s an overview of what you’ll need. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Pineapple salsa – My pineapple salsa recipe pairs perfectly with the blackened shrimp. If you have a favorite store-bought pineapple salsa, feel free to use that instead.
  • Blackened shrimp – This blackened shrimp recipe is perfect for tacos! The juicy shrimp have a crisp exterior that’s perfectly seasoned with a mix of dried spices and herbs.
  • Tortillas – Use small flour or corn tortillas.
  • Mexican crema – Make a simple lime crema to serve with the tacos. Mexican crema is the base of this easy homemade sauce.
  • Lime juice & zest – Only use fresh limes for this recipe. (Please!!)
  • Chili powder – A pinch of chili powder enhances the smoky flavor of the shrimp, plus adds a bit of coloring.
  • Toppings – You can add anything you like to these tacos, but I like the crunch of purple cabbage and the creaminess of avocado. I also like to squeeze a fresh lime wedge over the top of each taco.
A charred flour tortilla is opened to show blackened shrimp, an avocado slice, and pineapple salsa.

How To Make Blackened Shrimp Tacos

Here’s how to make these delectable blackened shrimp tacos. Find the detailed instructions in the recipe card lower down.

Prep. Make the pineapple salsa (can be made a day in advance) and blackened shrimp.

  • Make lime crema. Stir together the Mexican crema, lime juice, lime zest, and chili powder (can be made a day in advance).
  • Char tortillas. Toast the tortillas until they are warm and charred to your liking.
  • Start layering. Add sliced purple cabbage, avocado, blackened shrimp, and pineapple salsa to the charred tortillas.
A trays holds blackened shrimp tacos surrounded by lime wedges and a bowls of avocado crema.
  • Serve with toppings. Offer lime crema and lime wedges for squeezing over the top.
A close up shows pieces of blackened shrimp in tortillas with avocado slices and pineapple chunks.

Tips for Success + Variations

Here are some tips, plus a few variations for this blackened shrimp tacos recipe:

  • Adjust the spice level. When making the pineapple salsa, feel free to add more or less jalapeno (if you really like heat, also add the jalapeno seeds). Also note that there is some heat in the blackened seasoning (which you can also adjust).
  • Prep the day beforehand. You can make the pineapple salsa and the lime crema up to 24 hours in advance. This also allows the flavors to meld. Just store each one in an airtight container in the fridge until you’re ready to use it. You can also make the blackened seasoning mix the day prior.
  • Blackened shrimp ingredient swaps. When making my blackened shrimp recipe for these tacos, I recommend substituting the lemon for lime, and the parsley for cilantro. It’s just more taco-y. 🙂
  • Keep the shrimp warm. To keep the shrimp warm while you’re prepping the rest of the meal, place it on a plate, and cover it with foil to keep warm until you’re ready to assemble the tacos.
  • Grill the shrimp. I LOVE grilled shrimp, and blackened shrimp on the grill is no exception.
  • Use another grilled shrimp recipe. My margarita grilled shrimp recipe has been a longtime favorite with family, friends, and followers of this site. This shrimp would also be AMAZING in these shrimp tacos.
A hand lifts up a perfectly assembled blackened shrimp taco.
A hand lifts up a perfectly assembled blackened shrimp taco.

Dip & Topping Ideas

Tacos are so versatile and you can dip them into or top them with practically anything you like. Follow my recipe by adding cabbage and creamy avocado, plus lime crema, or try some of these suggestions:

  • Lime crema – I’ve included a super simple way to make homemade lime crema. Use it as a dip or a topping!
  • Sour cream – Or just add dollops of sour cream instead of the lime crema.
  • Guacamole – Make a batch of my creamy classic guacamole.
  • Another fruit salsa – In addition to, or instead of pineapple salsa, make an equally refreshing watermelon salsa – it’s also wonderful on tacos.
  • Other salsas – If you’re not a fan of fruit salsas, try my tomato-based restaurant style salsa or pico de gallo. Corn salsa is also really good with shrimp!
  • Lettuce – Chop or shred some iceberg lettuce, or use green cabbage instead of purple cabbage.
  • Taco sauce – Some taco sauce or your favorite hot sauce is always welcome.
  • Cheese – Crumbled cotija cheese would be a nice salty finish to these tacos. Or, try another cheese such as goat cheese or shredded jack cheese.

How To Store & Reheat Leftovers

If you have leftover blackened shrimp tacos, here’s how to keep them for a later meal:

  • Shrimp – Place the shrimp in an airtight container in the fridge for up to 3 days. To reheat, place the shrimp on a parchment-lined baking sheet in the oven at 325°F and heat them for about 5 minutes, or until warm. Or warm a skillet over medium heat, add the shrimp, and heat until warmed through. You could also microwave the shrimp briefly.
  • Salsa – Store the salsa in an airtight container in the fridge for up to 3 days.
  • Lime crema – Place any leftover crema in an airtight container and store it in the fridge for up to 3 days.

More Taco Recipes To Try

A trays holds blackened shrimp tacos surrounded by lime wedges and a bowls of avocado crema.

Blackened Shrimp Tacos

Yield: 8 tacos
prep time: 20 minutes
cook time: 10 minutes
total time: 30 minutes
This easy Blackened Shrimp Tacos recipe features charred tortillas stuffed with flavorful blackened shrimp and sweet pineapple salsa. Served with a simple lime crema, these seafood tacos are a favorite around here!
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Ingredients

  • 2 cups pineapple salsa
  • 1 pound blackened shrimp
  • ½ cup Mexican crema
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon fresh lime zest
  • ¼ teaspoon chili powder
  • 8 small flour or corn tortillas
  • 2 cups thinly sliced or shredded purple cabbage
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

Make pineapple salsa:

  • Prepare the pineapple salsa according to the recipe directions. Because the blackened seasoning has some spicy heat, feel free to skip the jalapeno in the salsa. Set pineapple salsa aside while you prepare the rest of the tacos. Also, you can make the salsa a day in advance.

Make blackened shrimp:

  • Prepare the blacked shrimp according to the recipe. For these tacos, I like to swap the lemon for a lime, and the parsley for cilantro. Place the shrimp on a plate and cover with foil to keep warm.

Make lime crema:

  • In a small bowl, stir together the crema, lime juice, lime zest, and chili powder. This can be made a day in advance – just cover tightly with a lid and set it in the fridge until ready to use.

Assemble blackened shrimp tacos:

  • If you have a gas stove or grill, toast the tortillas over medium-high heat for 1 minute per side, or until they are warm and charred to your liking. You can also do this in a hot skillet on the stovetop. Place charred tortillas on a plate.
  • Offer all ingredients for individuals to make their own tacos – charred tortillas, purple cabbage, avocado, blackened shrimp, pineapple salsa, and lime crema – plus lime wedges for squeezing over the top.

Notes

When you make the pineapple salsa, lime crema, and blackened seasoning the day beforehand, you can put these blackened shrimp tacos together in 30 minutes!

Nutrition Information:

Serving: 1 Calories: 235kcal Carbohydrates: 25g Protein: 16g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.003g Cholesterol: 99mg Sodium: 785mg Potassium: 541mg Fiber: 5g Sugar: 5g Vitamin A: 686IU Vitamin C: 19mg Calcium: 138mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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