Sizzling Grilled Blackened Shrimp Tacos with Creamy Avocado Mash

Spice up your dinner table with these Sizzling Grilled Blackened Shrimp Tacos—a recipe that brings restaurant-quality flavor into your home kitchen with minimal effort. These tacos combine smoky, spicy shrimp with a creamy avocado mash and crisp, fresh toppings to create a meal that’s balanced, satisfying, and downright addictive. Whether you’re planning a quick weeknight dinner or hosting a weekend gathering, this dish delivers big on flavor while keeping things light and wholesome.

What makes this recipe special is its simplicity. The shrimp are tossed in a bold homemade blackening spice blend and grilled until slightly charred and tender. Instead of heavy sauces or processed toppings, a quick avocado mash with garlic and lime takes center stage, delivering richness and brightness without dairy. Corn tortillas add a pleasant chew and smoky finish when lightly grilled, while toppings like shredded romaine, pico de gallo, and cilantro bring the freshness.

Ready in about 20 minutes from start to finish, these tacos are great for busy families, solo meals, or casual entertaining. They’re also gluten-free, low in saturated fat, and full of vibrant color and texture. Want to swap the shrimp? Chicken breast or flank steak makes an easy substitute using the same blackening seasoning.

Ingredients and Preparation

For the Blackened Shrimp

• 1 tablespoon olive oil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper (adjust based on spice preference)
• 1 pound large raw shrimp, peeled and deveined (tails removed)

For the Avocado Mash

• 1 ripe avocado
• 1 tablespoon fresh lime juice
• 1 small garlic clove, grated or finely minced
• Pinch of kosher salt

Taco Assembly

• 8 small corn tortillas
• 2 cups shredded romaine lettuce
• ½ cup pico de gallo (store-bought or homemade)
• ¼ cup fresh chopped cilantro
• Lime wedges, for serving

Step-by-Step Instructions

1. Prepare the Blackening Seasoning

• In a small bowl, mix the smoked paprika, garlic powder, onion powder, oregano, thyme, cumin, salt, and cayenne.
• Stir well to combine all the dry spices evenly.

2. Season the Shrimp

• Pat shrimp dry with paper towels to remove excess moisture. This ensures better searing on the grill.
• Place the shrimp in a bowl, drizzle with olive oil, and sprinkle with the blackening spice blend.
• Toss the shrimp until all pieces are well-coated in the spice mix.

3. Grill the Shrimp

• Preheat a grill or grill pan over medium-high heat.
• Lightly oil the grates or pan to prevent sticking.
• Grill shrimp for 2–3 minutes per side, turning once, until opaque with slightly charred edges.
• Remove from heat and let rest while you prepare the remaining ingredients.

4. Make the Avocado Mash

• Scoop the avocado into a bowl and mash with a fork until mostly smooth with a few small chunks.
• Stir in the lime juice, minced garlic, and a pinch of salt.
• Taste and adjust seasoning as needed. You can also add a touch of lime zest for extra brightness.

5. Warm the Tortillas

• Place corn tortillas directly on the grill or in a dry skillet over medium heat.
• Heat each tortilla for about 15–20 seconds per side, or until lightly charred and pliable.
• Stack tortillas and wrap in a clean kitchen towel to keep warm.

6. Assemble the Tacos

• Spread a spoonful of avocado mash in the center of each tortilla.
• Top with 3–4 pieces of grilled shrimp.
• Add shredded romaine for crunch, a spoonful of pico de gallo for tang and freshness, and chopped cilantro for a burst of herbaceous flavor.
• Serve with lime wedges for squeezing over the top just before eating.

Beginner Tips and Notes

• Shrimp Size Matters
  Use large or extra-large shrimp (16–20 count per pound) for a meatier bite and easier grilling. Avoid small shrimp that may overcook quickly.
• Blackening Spice Adjustments
  Cayenne adds heat, so reduce to ⅛ teaspoon or omit it if you’re cooking for kids or spice-sensitive eaters. You can also increase it for extra heat.
• No Grill? No Problem
  A cast iron skillet or nonstick pan on the stovetop works just as well. Make sure it’s preheated properly to get a nice sear on the shrimp.
• Pico de Gallo Shortcuts
  Store-bought pico is convenient, but if you want to make your own, combine diced tomatoes, onions, jalapeños, cilantro, lime juice, and a pinch of salt.
• Avocado Ripeness
  The avocado should give slightly when pressed. If it’s too firm, place it in a paper bag with a banana for a day to speed up ripening.
• Tortilla Tip
  Always warm corn tortillas before serving. Cold tortillas are brittle and may fall apart. Grilling adds flavor and flexibility.
• Meal Prep Friendly
  The blackening spice mix and avocado mash can be made ahead. Store them separately in the fridge (mash covered tightly with plastic wrap) for up to 1 day.

Serving Suggestions

• With Sides
  • Black beans or pinto beans with cumin and lime
  • Grilled corn with chili-lime butter
  • Mexican rice or quinoa
  • Chopped salad with a light vinaigrette
• For Drinks
  • Lime agua fresca
  • Cucumber-mint water
  • Unsweetened iced tea with a splash of citrus
  • For adults: a light lager or citrusy mocktail pairs well
• Leftover Ideas
  • Use leftover shrimp in grain bowls with rice, black beans, and veggies
  • Make a shrimp taco salad with crushed tortilla chips and avocado dressing
  • Add grilled shrimp to scrambled eggs or omelets for a hearty breakfast
• Presentation Tips
  • Serve tacos on a platter with lime wedges, extra avocado mash, and fresh herbs
  • Offer additional toppings like sliced radish, cotija (if not dairy-free), or diced mango for a fruity twist

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Engagement Features

• Substitution Options
  • Chicken breast: Slice into strips, season with the same blackening spices, and grill for 4–5 minutes per side.
  • Flank steak: Marinate in the spice mix with olive oil for 30 minutes, then grill to medium-rare and slice thinly.
  • Vegetarians: Try grilled portobello mushrooms or tofu with the same spice blend.
• Let Us Know
  • Did you stick with shrimp or try the chicken version?
  • How spicy did you make it?
  • Share your plating ideas or topping favorites in the comments or with friends.
• Next-Level Twist
  • Add grilled pineapple or charred corn for a sweet-savory contrast.
  • Drizzle with a quick cilantro-lime crema (if not dairy-free) or a tangy green salsa for extra brightness.
  • Top with pickled red onions or sliced jalapeños for color and crunch.