Blackened Shrimp Tacos with Garlic Aioli
These Blackened Shrimp Tacos are bursting with flavorful, spicy shrimp nestled in warm tortillas, topped with a creamy garlic aioli and fresh toppings, perfect for a quick and delicious meal.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Using large shrimp gives the best texture and flavor.
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper Adjust based on spice preference.
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded cabbage (green or purple)
- 1 whole avocado, sliced
- to taste Fresh cilantro, for garnish
- as needed Lime wedges, for serving
For the Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, add the shrimp along with olive oil, paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper. Toss well until all the shrimp are evenly coated.
- In a separate bowl, mix the mayonnaise, minced garlic, lemon juice, salt, and pepper, stirring until smooth. Adjust seasoning if necessary and set aside.
Cooking
- Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on each side until they are blackened and cooked through. Remove from heat.
- If desired, warm the tortillas in a separate skillet or microwave until they are pliable.
Assembly
- Spread a layer of garlic aioli on each tortilla, then add a handful of shredded cabbage and several blackened shrimp. Top with avocado slices and garnish with chopped cilantro.
- Squeeze fresh lime juice over the assembled tacos, and enjoy your flavorful meal!
Notes
If you have leftovers, store the shrimp and toppings separately in airtight containers. The shrimp will stay fresh in the refrigerator for up to 2 days, while you can refrigerate the aioli for up to a week. Reheat the shrimp in the microwave or on a skillet over low heat. Tortillas can also be warmed quickly in a skillet.