Blackened Shrimp Tacos

When it comes to summer meals, nothing beats the vibrant flavors and textures found in Blackened Shrimp Tacos. Picture yourself on a sun-drenched patio, the air filled with the enticing aroma of perfectly seasoned shrimp sizzling away, with a touch of spice in every bite. Each taco is a delightful canvas, showcasing the unique sweetness of dragonfruit salsa and the creamy richness of avocado sauce. It’s a dish that brings people together, whether for a casual family dinner or a lively backyard gathering with friends. I remember the first time I made these tacos, the joy on everyone’s faces as they took their first bite was priceless. The combination of the crispy, warm tortillas and the flavorful fillings creates a moment of pure bliss that’s hard to replicate. These tacos are not just food; they are an experience, one that you’ll want to share with loved ones time and time again.

Everything You Need for Blackened Shrimp Tacos

When crafting the perfect taco, selecting high-quality ingredients is key. The blend of flavors and textures in Blackened Shrimp Tacos comes from the careful choice of each element, from the spices to the fresh produce. The vibrant colors of the ingredients not only make the dish visually appealing but also enhance the overall taste experience. Here’s a closer look at what you’ll need:

• 1 cup masa harina flour – This corn flour is essential for making the tortillas, providing a lovely flavor and texture that complements the shrimp.
• 1 tablespoon dragonfruit powder, sifted – Adds a unique sweetness and vibrant color to the tortillas.
• 1/4 teaspoon salt – Enhances the overall flavor of the dish.
• 1/2 to 2/3 cup warm water – Needed to form the dough for the tortillas.
• 1 large dragonfruit (or half red and half white), flesh scooped out and cut into cubes (about 2 cups cubed) – This tropical fruit adds a refreshing sweetness and beautiful color to the salsa.
• 1 medium jalapeno, seeded, deveined and finely minced (about 2 tablespoons minced) – Adds a spicy kick to the salsa.
• 1/4 medium red onion, finely chopped (about 1/3 cup chopped) – Provides a crunch and sharp flavor that balances the other ingredients.
• 1/4 cup packed fresh cilantro, chopped – Adds a fresh, herbal note to the salsa.
• 1 teaspoon lime zest, from 1 lime – Offers a burst of citrus flavor.
• 1 tablespoon lime juice, from 1 lime – Brightens up the flavors in the salsa.
• 1/2 teaspoon fleur de sel or flake sea salt (1/4 teaspoon if using fine or table salt) – Enhances the flavors without overwhelming them.
• 1/4 teaspoon chili powder – Adds depth and warmth to the dish.
• 1 ripe avocado, flesh scooped out and pit discarded – Provides a creamy texture for the sauce.
• 2 tablespoons greek yogurt – Offers creaminess and tang to the avocado sauce.
• 2 tablespoons sour cream (you can also use all yogurt or all sour cream if you prefer) – Adds richness to the sauce.
• 2 tablespoons packed fresh cilantro – For extra flavor in the sauce.
• 2 tablespoons freshly squeezed lime juice – Brightens the avocado sauce.
• 1/2 teaspoon salt – For seasoning the sauce.
• 1/4 teaspoon chili powder – For added depth in the sauce.
• 1/8 teaspoon garlic powder – Introduces a subtle garlicky flavor.
• 2 tablespoons milk, more or less as needed – To adjust the sauce consistency.
• 1 pound medium/small shrimp (51-60 size), peeled and deveined – The star protein in this dish, bringing flavor and texture.
• 4 teaspoons chili powder – For seasoning the shrimp.
• 2 teaspoons smoked paprika – Adds a smoky flavor to the shrimp.
• 1 teaspoon garlic powder – Offers additional flavor depth.
• 1 teaspoon dried oregano – For a hint of earthiness.
• 1 teaspoon ground cumin – Adds warmth and depth to the shrimp seasoning.
• 3/4 teaspoon salt – For seasoning the shrimp.
• 1/2 teaspoon ground black pepper – For a touch of heat.
• vegetable oil, for cooking – Necessary for frying the shrimp.

Recipe Directions for Blackened Shrimp Tacos

Now that we have our ingredients ready, let’s dive into the preparation of Blackened Shrimp Tacos. This recipe is straightforward and perfect for all skill levels. Follow along, and I promise you will create a dish that will become a household favorite.

1. In a medium bowl, whisk together masa harina, dragonfruit powder, and salt. Gradually add 1/2 cup warm water, mixing well. Knead the dough until it comes together into a ball. Depending on the brand of masa, you may need to add more water, aiming for a soft and pliable dough that is not sticky.
2. Divide the dough into 8 equal balls, each weighing about 35 grams. Place them on a plate and lightly cover with plastic wrap or a tea towel. Let the dough rest for 15 to 20 minutes to allow it to hydrate.
3. Prepare your tortilla press by placing two pieces of plastic or parchment inside. Take one ball of dough and place it between the layers. Press down firmly to flatten it into a circle about 5 inches in diameter. If you prefer thinner tortillas, you can roll it out further with a rolling pin.
4. To cook the tortillas, preheat a flat skillet or griddle over medium heat. Place one tortilla in the hot pan and cook for about 45 seconds, then flip and cook for another 45 seconds. The tortilla should lighten in color and have a stippled texture but should not brown.
5. Transfer the cooked tortilla to a plate and cover it tightly with plastic wrap to keep it warm and pliable. Repeat the cooking process for the remaining tortillas.
6. If you have any leftover tortillas, store them in a zip-top bag in the refrigerator for up to 2 days. Rewarm them before serving.
7. For the dragonfruit salsa, combine dragonfruit, jalapeno, red onion, cilantro, and lime zest in a medium bowl. If using both types of dragonfruit, consider adding the red one just before serving to maintain its color. Add lime juice, salt, and chili powder, tossing to coat. Refrigerate until ready to serve.
8. In a blender, combine avocado, greek yogurt, sour cream, cilantro, lime juice, salt, chili powder, and garlic powder. Blend until smooth, adding milk one tablespoon at a time until the desired consistency is reached. Transfer the sauce to a small bowl and refrigerate until serving.
9. Prepare your shrimp by ensuring they are peeled, deveined, and laid out on a paper towel-lined plate. Pat them dry to remove excess moisture.
10. In a small bowl, mix together chili powder, smoked paprika, garlic powder, oregano, cumin, salt, and black pepper. Generously coat the shrimp in the spice mixture, ensuring even coverage on both sides.
11. Heat a large nonstick skillet over medium-high heat. Once hot, add vegetable oil and allow it to get shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until they are opaque and have browned slightly on the edges.
12. To assemble the tacos, arrange warm tortillas on serving plates. Spoon the avocado cream down the center of each tortilla, top with 4 to 6 blackened shrimp, and finish with a generous amount of dragonfruit salsa. Optionally, garnish with extra cilantro or microgreens for a pop of color.

Helpful Notes about Blackened Shrimp Tacos

Prep and cooking can sometimes feel overwhelming, but these tips will help you make the most of your Blackened Shrimp Tacos experience. Here are some suggestions to ensure everything goes smoothly:

• Storage: Leftover tacos can be stored in an airtight container in the refrigerator for up to two days. Rewarm the shrimp and tortillas before serving.
• Freezing: You can freeze the cooked shrimp separately from the tortillas. When ready to enjoy, thaw in the refrigerator overnight before reheating.
• Pairing: These tacos pair wonderfully with a side of black beans or a fresh corn salad for a complete meal.
• Ingredient Preparation: Prepare all your ingredients before starting the cooking process. This will make the assembly of the tacos much quicker and easier.
• Serving Size: Each taco typically holds 4 to 6 shrimp. Adjust the quantity based on your guests’ preferences.
• Experiment with Toppings: Feel free to add sliced radishes, pickled onions, or shredded cabbage for extra crunch and flavor.

Great Combinations for Blackened Shrimp Tacos

Serving Blackened Shrimp Tacos can be a delightful affair, especially when you consider various accompaniments and settings. Here are several ideas to elevate your taco night:

• Fresh Salads: A simple green salad with a citrus vinaigrette pairs beautifully, offering a refreshing contrast to the richness of the shrimp.
• Rice Dishes: Serve with cilantro lime rice or seasoned brown rice to make for a heartier meal.
• Toppings Bar: Create a toppings bar with additional cilantro, lime wedges, diced tomatoes, and jalapenos, allowing guests to customize their tacos.
• Cocktail Pairing: While avoiding alcohol, a refreshing limeade or sparkling water with lime can enhance the dining experience.
• Different Occasions: These tacos are perfect for summer barbecue gatherings, casual dinners, or even festive occasions like Taco Tuesdays with friends.
• Storage Tips: If you have leftover ingredients, consider making shrimp bowls or salads for easy lunch options over the next few days.

FAQ

Conclusion

These Blackened Shrimp Tacos are a perfect blend of flavors and textures, making them a standout choice for any meal. Whether you’re entertaining guests or enjoying a family dinner, they’re sure to impress. I encourage you to try making this dish for yourself. You’ll love the vibrant colors, bold flavors, and the joy they bring to the table.

Blackened Shrimp Tacos

Craving a burst of flavor? Try these Blackened Shrimp Tacos with vibrant dragonfruit salsa and creamy avocado sauce! Perfect for a quick weeknight meal, they'll impress anyone with their delicious taste and stunning presentation. Make them tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup masa harina flour
• 1 tablespoon dragonfruit powder sifted
• 1/4 teaspoon salt
• 1/2 to 2/3 cup warm water
• 1 large dragonfruit (or half red and half white), flesh scooped out and cut into cubes (about 2 cups cubed)
• 1 medium jalapeno seeded, deveined and finely minced (about 2 tablespoons minced)
• 1/4 medium red onion finely chopped (about 1/3 cup chopped)
• 1/4 cup fresh cilantro packed, chopped
• 1 teaspoon lime zest from 1 lime
• 1 tablespoon lime juice from 1 lime
• 1/2 teaspoon fleur de sel or flake sea salt (1/4 teaspoon if using fine or table salt)
• 1/4 teaspoon chili powder
• 1 ripe avocado flesh scooped out and pit discarded
• 2 tablespoons greek yogurt
• 2 tablespoons sour cream (you can also use all yogurt or all sour cream if you prefer)
• 2 tablespoons fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 2 tablespoons milk more or less as needed
• 1 pound medium/small shrimp (51-60 size), peeled and deveined
• 4 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• vegetable oil for cooking

Equipment

• Blender
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. In a medium bowl, whisk together masa harina, dragonfruit powder, and salt. Gradually add 1/2 cup warm water, mixing well. Knead the dough until it comes together into a ball. Depending on the brand of masa, you may need to add more water, aiming for a soft and pliable dough that is not sticky.
2. Divide the dough into 8 equal balls, each weighing about 35 grams. Place them on a plate and lightly cover with plastic wrap or a tea towel. Let the dough rest for 15 to 20 minutes to allow it to hydrate.
3. Prepare your tortilla press by placing two pieces of plastic or parchment inside. Take one ball of dough and place it between the layers. Press down firmly to flatten it into a circle about 5 inches in diameter. If you prefer thinner tortillas, you can roll it out further with a rolling pin.
4. To cook the tortillas, preheat a flat skillet or griddle over medium heat. Place one tortilla in the hot pan and cook for about 45 seconds, then flip and cook for another 45 seconds. The tortilla should lighten in color and have a stippled texture but should not brown.
5. Transfer the cooked tortilla to a plate and cover it tightly with plastic wrap to keep it warm and pliable. Repeat the cooking process for the remaining tortillas.
6. If you have any leftover tortillas, store them in a zip-top bag in the refrigerator for up to 2 days. Rewarm them before serving.
7. For the dragonfruit salsa, combine dragonfruit, jalapeno, red onion, cilantro, and lime zest in a medium bowl. If using both types of dragonfruit, consider adding the red one just before serving to maintain its color. Add lime juice, salt, and chili powder, tossing to coat. Refrigerate until ready to serve.
8. In a blender, combine avocado, greek yogurt, sour cream, cilantro, lime juice, salt, chili powder, and garlic powder. Blend until smooth, adding milk one tablespoon at a time until the desired consistency is reached. Transfer the sauce to a small bowl and refrigerate until serving.
9. Prepare your shrimp by ensuring they are peeled, deveined, and laid out on a paper towel-lined plate. Pat them dry to remove excess moisture.
10. In a small bowl, mix together chili powder, smoked paprika, garlic powder, oregano, cumin, salt, and black pepper. Generously coat the shrimp in the spice mixture, ensuring even coverage on both sides.
11. Heat a large nonstick skillet over medium-high heat. Once hot, add vegetable oil and allow it to get shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until they are opaque and have browned slightly on the edges.
12. To assemble the tacos, arrange warm tortillas on serving plates. Spoon the avocado cream down the center of each tortilla, top with 4 to 6 blackened shrimp, and finish with a generous amount of dragonfruit salsa. Optionally, garnish with extra cilantro or microgreens for a pop of color.

Notes

• Tip 1: Leftover tacos can be stored in an airtight container in the refrigerator for up to two days. Rewarm the shrimp and tortillas before serving.
• Tip 2: You can freeze the cooked shrimp separately from the tortillas. When ready to enjoy, thaw in the refrigerator overnight before reheating.
• Tip 3: These tacos pair wonderfully with a side of black beans or a fresh corn salad for a complete meal.
• Tip 4: Prepare all your ingredients before starting the cooking process. This will make the assembly of the tacos much quicker and easier.
• Tip 5: Each taco typically holds 4 to 6 shrimp. Adjust the quantity based on your guests' preferences.
• Tip 6: Feel free to add sliced radishes, pickled onions, or shredded cabbage for extra crunch and flavor.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.