Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on Time
32 Mins
Total Time
32 Mins
Serves 4 (serving size: 2 tacos)

Blackened Shrimp Tacos take a Cajun spin in preparation and flavor. These tacos are so easy to put together and make a nice addition to your dinner rotation.

How to Make It

Step 1

Combine first 5 ingredients in a small bowl; set aside.

Step 2

Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.

Step 3

Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.

Step 4

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

SkierCathy's Review

September 05, 2014
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.

First Dish From This Site. Amazing!

March 27, 2016
This is my first attempt at anything healthy in years. I was really surprised at just how good it was, and how well all of the flavors worked together. I am definitely going to make this again. and again and again.

So good! Great Flavors

April 19, 2015
This was so so good.  I added cilantro to the tomatoes and avocado with a little lime juice.  We paired it with the cooking light recipe for mexican corn and it was a winner.

mimiywan2014's Review

December 02, 2014
This is a great weeknight dinner, easy and fast. I LOVE the tip for the corn tortilla, totally makes the dish. I had been microwaving the tortillas and they never turned out well. Thank you so much!

Anabelanunes's Review

June 09, 2014

Rae418's Review

March 26, 2014
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.

msgardenkitty's Review

February 14, 2014
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.

Critterbob's Review

January 07, 2014

TiffaniNicole's Review

November 19, 2013
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.

EmilySto's Review

October 07, 2013
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!