Blackened shrimp tacos with avocado salsa are a quick 30-minute dinner made with spicy shrimp, fresh corn, and creamy avocado, perfect for Taco Tuesday or an easy weeknight meal.
Like my Baked Chicken Tacos and Fried Shrimp Tacos, these blackened shrimp tacos with avocado salsa are full of flavor, fun to make, and still easy enough for weeknights.
A quick look at the recipe
- Ready in: 25 minutes
- Ingredients: tacos and salsa 10, homemade blackening seasoning 10
- Serves: 4
- Difficulty: Easy → "No-Fuss Favorite"
- Make-Ahead Friendly: Yes, the seasoning and salsa can be prepared ahead, and the shrimp is best cooked just before serving.
Jump to:
- A quick look at the recipe
- Why you'll love this recipe
- Ingredients and substitutions
- Recipe variations
- Here’s how to make Blackened Shrimp Tacos with Avocado Salsa
- Serving suggestions
- Make-ahead and storage tips
- Frequently asked questions (FAQs)
- Pro tips for perfect results everytime
- More blackened recipes you’ll love
- Recipe:
Why you'll love this recipe
- Fast & easy: Like my recipes for Blackened Grouper, and Blackened Cod, shrimp cooks in minutes, and the salsa comes together while the skillet heats.
- Bold flavor: Homemade blackened seasoning adds a smoky kick balanced by creamy avocado and sweet corn.
- Fresh & versatile: Pair with margaritas, refried beans, or a crisp chopped salad -or just enjoy as-is for a lighter meal.
- Customizable: Swap in your favorite salsa, toppings, or even fish instead of blackened shrimp.
Ingredients and substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
Homemade blackening seasoning
- Paprika: Gives the seasoning its deep color and smoky flavor. For even more depth, try smoked paprika.
- Cayenne pepper: Brings the heat, add more for spicy lovers, less if you prefer mild.
- Brown sugar: Balances out the spice and helps the shrimp caramelize beautifully in the skillet.
- Garlic & onion powder: Pantry staples that round out the flavor and add savory notes.
- Thyme, oregano & cumin: A trio of earthy spices that give the seasoning its signature depth.
Blackened shrimp tacos with avocado salsa
- Shrimp: I like using extra-large shrimp so each bite feels meaty. Frozen shrimp works fine, just thaw and pat dry.
- Corn: Sweet summer corn is best, but thawed frozen corn or well-rinsed canned corn works too.
- Avocado: Haas avocados are my pick for their creamy texture and buttery flavor.
- Cherry tomatoes & scallions: Add brightness, freshness, and crunch to balance the spicy shrimp.
- Jalapeño: Optional, but I love the little kick it adds.
- Tortillas: Use flour or corn, whichever you love. Warm them right before serving so they're soft and pliable.
Recipe variations
- Different salsa: Try mango salsa, pico de gallo, or even a creamy coleslaw topping.
- Fish tacos: Swap shrimp for grouper, mahi-mahi, or halibut.
- Extra heat: Add hot sauce or extra jalapeños.
Here’s how to make Blackened Shrimp Tacos with Avocado Salsa
- Mix the seasoning: Combine all blackening spices in a small bowl.
- Prep the shrimp: Pat the shrimp dry with paper towels. Melt 2 tablespoons of butter, brush over shrimp, and sprinkle with half the seasoning mix. Flip shrimp, brush with more butter, and coat with remaining seasoning.
- Cook the shrimp: Heat a large cast-iron or non-stick skillet over medium-high. Add the remaining 3 tablespoons of butter. When melted and sizzling, add shrimp in a single layer. Cook 1 minute, flip, and cook 1 more minute until opaque and blackened. Remove immediately to prevent overcooking.
- Make the salsa: In a large bowl, whisk lime juice, olive oil, salt, and pepper. Cut corn kernels off the cob, and add to the bowl. Stir in cherry tomatoes, scallions, jalapeño, and avocado. Toss gently.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave 30-45 seconds until soft and pliable.
- Assemble tacos: Fill each tortilla with 5-6 shrimp, spoon over salsa, and garnish with cilantro. Serve warm.
- If desired, garnish with cilantro. Serve warm.
Serving suggestions
Blackened shrimp tacos are very filling and make a fabulous, informal lunch or dinner. I don’t usually add any sides, but if you’d like, I think refried beans, a Mexican chopped salad, or a cornbread salad would complement the dish nicely. Of course, a frozen margarita would be a welcome addition, too.
Make-ahead and storage tips
- Leftovers: Store shrimp and salsa separately; assemble tacos fresh for best texture.
- Shrimp: Cooked shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot skillet to avoid toughness.
- Salsa: Make up to 4 hours ahead, but add avocado just before serving to prevent browning.
Frequently asked questions (FAQs)
Can I use frozen or canned corn in the avocado salsa?
Yes, thawed frozen corn works great. If using canned, rinse and drain well before mixing.
What's the difference between Haas and Florida avocados?
Haas avocados are smaller, darker, and creamier with a buttery taste. Florida avocados are larger with smooth green skin, but the flavor is lighter and more watery.
I don't eat shrimp. What can I substitute for the blackened shrimp?
Try blackened fish (grouper, mahi-mahi, halibut, or tilapia) or even chicken strips with the same seasoning.
Pro tips for perfect results everytime
- Don't overcook shrimp, they go from perfect to rubbery in seconds. Remove from heat as soon as they're opaque.
- Fresh summer corn can be added raw; off-season corn tastes better lightly cooked.
- Warm tortillas just before serving so they're soft and pliable.
- For easy entertaining, set up a DIY taco bar with tortillas, shrimp, and toppings so everyone can build their own.
- Always pat shrimp dry before seasoning for better sear.
- Preheat your skillet well so the shrimp blackens without steaming.
- Make salsa fresh and add avocado at the last minute for color and flavor.
More blackened recipes you’ll love
And if you are a steak lover, I know you’ll fall in love with my Steakhouse-Style Blackened Steak.
⭐ If you make these Blackened Shrimp Tacos with Avocado Salsa, please leave a comment and star rating. I'd love to hear how they turned out for you!
Recipe:
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Blackened Shrimp Tacos with Avocado Salsa
A quick, easy and delicious seafood dish, this recipe for Avocado Salsa with Blackened Shrimp Tacos checks all of the boxes. It's simple to make, flavor-packed with just a hint of spice, and full of fresh vegetables and succulent shrimp.
Ingredients
Shrimp
- 1.5 pounds extra-large shrimp, peeled, deveined with the tails removed.
- 5 tablespoons unsalted butter
Homemade Blackened seasoning (You can substitute purchased blackening seasonings. If you do, add 1 teaspoon brown sugar)
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground dried thyme
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
Taco & Salsa Ingredients:
- 2 ears fresh corn shucked
- 1 pint cherry tomatoes cut into small pieces
- 1 Haas avocado peeled, seed removed and cut into small pieces
- 3 small scallions
- 1 jalapeno seeds removed and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 flour tortillas 6 to 8 inches
- Optional garnish chopped cilantro
Instructions
- Combine all blackening seasonings and spices in a small bowl and stir well. Set aside.
- Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
- Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the shrimp. Turn over and repeat with the butter and seasoning.
- Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
- When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over and cook for another minute or until the thickest end of the shrimp has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
- Remove the skillet from the heat immediately and then quickly remove the shrimp from the pan. If not, they will continue to cook and could become tough and stringy. Set aside.
- To make the salsa, add the lime juice, olive oil, salt, and pepper to a large bowl and whisk to combine.
- Shuck the corn and remove any remaining silk. Use a sharp knife and carefully slice the kernels off of the cob. Add the kernels to the bowl.
- Cut the cherry tomatoes up into quarters. If they are large, cut them into eighths. Add to the bowl.
- Peel the avocado, remove the pit and dice the avocado into small pieces. Add to the bowl and toss gently to combine.
- Wrap four flour tortillas in a damp paper towel and place it on a microwave-safe plate. Microwave for 30-45 seconds or until the tortillas are heated through.
- Place five to six shrimp in each tortilla, top with several tablespoons of salsa.
- If desired top with chopped up cilantro. Serve warm.
Notes
Here is a link for the blackened shrimp recipe on my blog.
You can make the salsa and shrimp ahead, but don’t add the avocado to the salsa until right before you serve it.
If it’s summer and I’m using fresh corn, I don’t bother cooking it. If your corn isn’t fresh, you might want to pop it in the microwave for three minutes or place it in boiling water for about three minutes and then cut the kernels off the cob.
You can substitute purchased blackening seasoning instead of making your own.
I prefer flour tortillas, but if you are a fan of corn tortillas, by all means, use them.
Feel free to substitute your favorite salsa and taco toppings for the avocado salsa.
Nutrition
Calories: 225kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 2gSodium: 804mgPotassium: 547mgFiber: 5gSugar: 5gVitamin A: 690IUVitamin C: 36mgCalcium: 51mgIron: 2mg
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Alan Zisman
“Sprinkle one-half of the seasoning mix evenly over the shrimp” What seasoning mix? I don’t see any spices or seasoning mix in the ingredients list! I may try this homemade taco seasoning recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a83222/how-to-make-taco-seasoning/
Sharon Rigsby
Hi Alan, I am so sorry! I can see why you were confused! That is an older recipe, and I did a terrible job with the instructions. I will update it right away to make it more straightforward. I apologize again.
Sharon
Alan Zisman
Thanks for the update including the blackening seasoning recipe – I’ll be making it this evening!
Sharon Rigsby
That’s great! I hope you enjoy it, and I apologize again for the confusion.
All the best,
Sharon