Cajun Blackened Shrimp Tacos
Spicy blackened shrimp seared in a cast-iron skillet, served in warm tortillas with creamy cajun crema and fresh slaw. Viral-easy and ready in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 34g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp cajun spice blend (paprika, cayenne, garlic powder, thyme)
- ½ cup sour cream
- 1 whole lime (juiced + zested)
- 2 cups coleslaw mix (shredded cabbage & carrot)
- ¾ cup salsa (pico de gallo or store-bought)
- 6 whole flour tortillas, small (6-inch)
- 2 tbsp butter
Instructions
- 1
Pat shrimp dry. Toss with cajun spice, salt, and pepper in a bowl until fully coated.
- 2
Heat butter in a large skillet over high heat until it foams, about 90 seconds.
- 3
Add shrimp in a single layer. Sear without moving for 2 minutes until edges blacken and curl.
- 4
Flip shrimp and sear the other side 1–2 minutes until cooked through. Remove from heat.
- 5
Stir sour cream, lime juice, and lime zest in a small bowl to make cajun crema.
- 6
Toss coleslaw mix with 2 tbsp lime juice and a pinch of salt. Warm tortillas in the skillet 30 seconds per side.
- 7
Spread crema on each tortilla, top with slaw, blackened shrimp, and salsa. Serve immediately.
Tools you’ll need
- 12-inch cast-iron or stainless steel skillet
- small mixing bowl
- paper towels
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