Blackened Shrimp Tacos with Lime Crema
Tender, succulent shrimp seasoned with blackening spices, topped with lime crema, fresh pico de gallo and cilantro all wrapped in warm tortillas!
- 1 lb shrimp peeled and deveined
- 2 tbsp blackening seasoning recipe above
- 3 tbsp olive oil
- lime crema for topping, recipe above
- ½ cup Cotija cheese crumbled
- Pico de Gallo for topping
- fresh chopped cilantro for topping
In a medium bowl, generously season shrimp with blackening spice and add a drzzle of olive oil. Gently stir to coat shrimp. Set aside.
Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat. Once pan is hot but not smoking, add shrimp.
Cook shrimp for about 6-8 minutes, until just cooked through. Try to turn only a couple of times to get a nice char on te outside.
Wrap tortillas in damp paper towels and warm in microwave for 45 seconds.
Spoon 6-8 shrimp in each warm tortilla. Drizzle lime crema over taco with a spoon and top with cotija cheese, fresh pico de gallo, and chopped cilantro.
Recipe for house blackening seasoning and lime crema are included in post above main recipe. You can also use store bought blackening seasoning if you like.
You may also wrap tortillas in foil and warm them in the oven if you prefer. Be sure oven is preheated to 400 degrees F.