Best Blackened Shrimp Tacos with Pico De Gallo Recipe
These Blackened Shrimp Tacos with Pico De Gallo combine spicy, perfectly seasoned shrimp with creamy avocado and fresh, vibrant toppings for a quick and delicious meal. Ideal for a flavorful weeknight dinner, these tacos bring together bold blackening spices and a refreshing homemade pico de gallo served on warm corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Avocado Spread
- 1 large ripe avocado
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
Shrimp and Seasoning
- 1 1/4 pounds large raw shrimp (31-40 count), peeled and deveined (about 40 shrimp)
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning mix
Toppings and Tortillas
- 8 corn tortillas, warmed
- 1-2 cups thinly sliced romaine or bibb lettuce
- 1 cup pico de gallo (homemade or store-bought)
- Fresh cilantro, to garnish
Instructions
- Prepare Avocado Spread: In a small bowl, mash the avocado using the back of a fork until mostly smooth. Stir in the lime juice, minced garlic, and salt until all ingredients are well combined, creating a creamy spread.
- Warm Tortillas: Heat a dry skillet over medium heat. Toast each corn tortilla for 1-2 minutes per side until they are lightly browned around the edges and warmed through. Stack the warmed tortillas on a plate and cover with a clean towel to keep them warm while preparing the shrimp.
- Season Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Toss the shrimp in a medium bowl with the blackening seasoning mix until they are evenly coated with the spices.
- Cook Shrimp on Stovetop: Heat olive oil in a skillet over medium heat. Arrange the seasoned shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and are cooked through. Cook in batches if necessary to avoid overcrowding. Remove the skillet from heat promptly to prevent overcooking.
- Optional Grill Method: For grilling, thread the seasoned shrimp onto four metal skewers. Preheat the grill to medium-high heat and cook the shrimp for approximately 4 minutes total, flipping once halfway through, until they are cooked through and slightly charred.
- Assemble Tacos: Spread about one-eighth of the avocado mixture onto each warm tortilla. Layer with a handful of shredded lettuce, approximately 5 shrimp, a couple of tablespoons of pico de gallo, and a sprinkle of fresh cilantro. Optionally, add a squeeze of lime juice over the top before serving.
Notes
- Use fresh lime juice for the best flavor in the avocado spread.
- Adjust blackening seasoning amount based on your preferred spice level.
- Keep tortillas warm by covering with a towel to prevent them from drying out.
- Peel and devein shrimp ahead of time for faster preparation.
- Can substitute lettuce with shredded cabbage for extra crunch.
- Store leftover avocado spread tightly covered in the refrigerator with plastic wrap pressed directly on the surface to minimize browning.
