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Grilled Blackened Shrimp Tacos

  • 20 m
  • 20 m
Carolyn Casner
“Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.”


    • 1 ripe avocado
    • 1 tablespoon lime juice
    • 1 small clove garlic, grated
    • ¼ teaspoon salt
    • 1 pound large raw shrimp (16-20 count), peeled and deveined
    • 2 tablespoons salt-free Cajun spice blend
    • 8 corn tortillas, warmed
    • 2 cups iceberg lettuce, chopped
    • ½ cup fresh cilantro leaves
    • ½ cup prepared pico de gallo


  • 1 Preheat grill to medium-high.
  • 2 Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.
  • 3 Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.
  • 4 Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.
  • Equipment: Four 10- to 12-inch metal skewers
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019