Blackened Shrimp Tacos

  • Linz2001um Posted: 04/28/13
    Worthy of a Special Occasion

    Yum!! There were easy to put together and delicious! I added cilantro and lime, which I think is a must. These will definitely be on the dinner rotation at my house!

  • Saraliza Posted: 04/21/13
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    I made my own tortillas, but I didn't blacken them. I added black beans, but otherwise followed the recipe. Very good!

  • Bcortez Posted: 04/21/13
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    The shrimp came out so amazing and this recipe is so easy to follow. You can also prepare as a salad minus the corn tortilla, which is what I did. This recipe is a keeper, would definitely do again!

  • melsa97 Posted: 06/08/13
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    Didn't change a thing and they were awesome!!! We have had many different tacos & and these were one of the best! Works just as well with marinated skirt steak.

  • Chrissie259 Posted: 05/21/13
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    Definitely a keeper. Added brown rice to shrimp once it was cooked.

  • Dorseyl Posted: 05/26/13
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    These were great! Peeling and deveining shrimp takes the longest, but after that the recipe is really fast and easy. The mayo sauce has a really awesome flavor so make sure to put enough to taste it over the avocado.

  • pineapplesalsa Posted: 04/14/13
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    Can we replace the shrimp for chicken?

  • Amsel2003 Posted: 07/16/13
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    Best Taco Recipe ever!

  • TCUnurse Posted: 06/29/13
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    Sauteed the shrimp in pan on stove instead of grilling. Shrimp had lots of flavor and spice. Good, simple taco recipe to keep in the collection

  • msgardenkitty Posted: 02/14/14
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    These were delicious, and so easy. Not liking avocados, I used a little picante sauce with the queso fresco sauce. This is a definite keeper.

  • LauraD0612 Posted: 08/06/13
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    Used frozen already peeled an deveined shrimp, and this meal took less than 30 minutes to prepare! It was wonderful. We loved the queso fresco sauce too. I had never warmed up corn tortillas directly on the stove with no cooking spray, but we were pleasantly surprised. Try this exactly as the recipe suggests with a hint of lemon or lime on the avocado...you'll be pleased.

  • SkierCathy Posted: 09/05/14
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    I had some leftover flour tortillas, so I made these for dinner last night and they were great. Since we had flour tortillas, we rolled the tacos like burritos. The Queso Fresco mixture, tomatoes, and avocado mixed in added a nice flavor to the blackened shrimp. We used cherry tomatoes from our garden, since our plum tomatoes weren't quite ready. We squeezed a little lime juice on each taco right before rolling up. We paired this with corn on the cob from the garden. I would definitely make this again because it was a quick and easy recipe, and it tastes great.

  • TiffaniNicole Posted: 11/19/13
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    We love the seasoning blend for the shrimp in this recipe and make it often because it is so quick and easy. However, we don't love the quaso fresco blend and have subbed it with non-fat Greek yogurt or low-fat sour cream and both were good. I also make homemade guacamole in place of the mashed avocados and spice it up with cilantro and lime (and omitting any suggested fat). This recipe is one of our favs.

  • Rae418 Posted: 03/26/14
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    YUM! Loved this recipe. Only added some fresh cilantro to the finished product. Even my husband, who doesn't love shrimp, asked me to make this again. Will definitely be a frequent repeat recipe in our house.

  • EmilySto Posted: 10/07/13
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    I loved this recipe! It has so much flavor! I used feta cheese instead of the queso blanco because I didn't have any. Since feta is stronger I used half the amount. I added lime juice and cilantro to the avocado, as suggested by others. I also threw in some green chilies and little bit of onion which made the avocado like guacamole. This recipe totally made my day. My son saw the recipe on the front cover of Cooking Light and requested it for his birthday dinner. It definitely did not disappoint. It was a huge hit with all 6 of us!

  • sjcpeach Posted: 08/08/13
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    I was so surprised when I made these after reading all the glowing reviews. When the shrimp were done and I tasted them first, I thought they were great - very well flavored with the spice mix. However, once you add the queso fresco sauce, avocado, and tortillas, the flavor was completely dulled to the point that we wanted to douse them in hot sauce to get some kind of flavor kick. Next time I would keep the shrimp but just add tomato and a small dollop of sour cream. I also think lime and cilantro would add something as said in other posts.

  • daneanp Posted: 07/14/13
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    These are very good. I grilled the shrimp on our Traeger using a basket, then heated the tortillas right on the rack. I agree that sprinkling of chopped cilantro and a squeeze of lime make the dish. Love the queso fresco sauce. Will definitely make these again.

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