A quick, easy and delicious seafood dish, this recipe for Blackened Shrimp Tacos with Avocado Salsa 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.
This tasty recipe is also not only perfect for Taco Tuesdays, but it’s also excellent for a quick weekday dinner. It would make a fun main dish for an informal dinner party; you could even let everyone make their own.
Now, I know this recipe has a few more ingredients than most of my recipes, and it looks like a lot more steps, but trust me, these blackened shrimp tacos come together quickly.
Starting with my Blackened Shrimp Recipe as a base, you can substitute any number of other salsas. You can also add your favorite taco toppings such as sour cream, pico de gallo, shredded lettuce, cut up tomatoes, and shredded cheese. The sky is the limit.
Here’s what you need for the tacos:
Here’s how to make this recipe:
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 blackened shrimp in each tortilla, top with several tablespoons of salsa.
If desired garnish with cilantro. Serve warm.
What to serve with them?
Blackened shrimp tacos are very filling and make a fabulous informal lunch or dinner. I don’t usually add any sides, but if you like, I think refried beans, or maybe a Mexican Chopped Salad, would round things out nicely. Of course, a frozen margarita might be a welcome addition too.
How to cook the shrimp:
Please see my post, The Best Blackened Shrimp Recipe for complete details and an instructional video on how to make the shrimp.
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.
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.
Frequently asked questions (FAQs)
What’s the difference in a Haas avocado and a green avocado?
Haas avocados have more healthy fat and a richer buttery taste than the green or Florida avocados that you sometimes see in grocery stores. You will also find that Haas is preferred in most recipes that call for avocados.
The green, smooth-skinned avocados may be prettier on the outside than their Haas cousins with their dark wrinkly skin, but they have a more diluted bland taste.
Can you use canned or frozen corn in salsa?
I have never tried using either kind in this salsa, so I cannot say how either would work. If you do use canned corn, be sure to rinse it thoroughly before adding it to the rest of the ingredients.
I’m allergic to shrimp, can I substitute something else?
You could substitute fish for the shrimp and make blackened fish tacos. I would recommend a firm white fish such as grouper, halibut, sea bass, or you could even use tilapia.
And, if you like tacos as we do, you are in luck because I happen to have more great taco recipes. Check out my Slow-Cooker Pulled Pork Tacos, Fish Tacos with Mango Slaw, Salsa Verde Chicken Tacos, Shrimp Tacos with Mango Slaw or my Grilled Fish Tacos.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it! Thank you so much for visiting Grits and Pinecones. I hope you come back soon!
Spicy Blackened Shrimp Tacos with Avocado Salsa
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 tsp kosher salt
- 1/2 teaspoon ground black pepper
- 4 flour tortillas 6 to 8 inches
- Optional garnish chopped cilantro
- Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. 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.