I had half a pound of frozen shrimp (30/40 count) in my freezer left over from the preparation of Blackened Shrimp Pasta, and I wanted to give Blackened Shrimp a new way–Blacked Shrimp Tacos! Tacos always taste great, right? Always delicious, aren’t they??

The blackened shrimp is easy and delicious that they could almost take on the tacos alone. I added a very simple slaw to boost the dish and offset the hot blackening spice. The mild sugariness of the salad as well as its tart Dijon mustard, go perfectly in combination with the smoky sauce of the shrimp that has been blackened. Then I was looking for the Blackened Shrimp Tacos to have just a tiny amount more pizzazz, So I made an incredibly spicy garlic lime sauce to drizzle over the top.

The combination of blackened shrimp, slaw, and smoky garlic lime sauce is unique.



1/3 cup mayonnaise ($0.40)

1/2 Tbsp honey ($0.06)

1 tsp Dijon mustard ($0.06)

1 tsp of red wine vinegar ($0.02)

1/4 tsp salt ($0.02)

Freshly cracked pepper ($0.03)

1/2 bag of coleslaw mix (shredded carrots and cabbage) ($.75)

Three onions of green, cut ($0.28)


1/3 cup mayonnaise ($0.40)

1/8 teaspoon mince powder ($0.02)

1/4 tsp smoked paprika ($0.02)

1/8 tsp salt ($0.01)

One lime (1 Tbsp juice) ($0.39)


1 Tbsp smoked paprika ($0.30)

1 Tbsp of dried thyme ($0.10)

One teaspoon dried oregano ($0.10)

1/2 teaspoon cumin ($0.05)

1/4 tsp cayenne ($0.03)

14 tsp of garlic powder ($0.03)

14 tsp onion powder ($0.03)

1/4 tsp salt ($0.02)

Freshly cracked pepper ($0.02)


1/2 1 lb deveined and peeled shrimp (30/40 number) ($4.00)

1 Tbsp of butter ($0.13)

One clove of garlic chopped ($0.08)

Six small corn tortillas ($0.30)

Three onions of green, diced ($0.28)


To make the dressing for coleslaw, Mix honey, mayonnaise Dijon and red, wine vinegar, salt, and some freshly smashed pepper in an ice-cold bowl. Mix the coleslaw and chopped green onions inside a bowl, and add approximately 34 of the dressing. Mix until everything is coated with sauce. Then add more spice if you want. The slaw can be refrigerated until it is ready to serve.

To make the smoky garlic lime sauce, mix the mayonnaise mixture, garlic powder, smoking paprika, and the juice of half a lime (about one tablespoon) in the bowl of a small size. Keep the remaining portion of the lime for serving as wedges to accompany the tacos.

In a dry skillet, heat it at medium-high temperature. When the skillet is hot, the tortillas are toasted on each side until they’re browned around the edges. Toast the tortillas on the plate, and stack them with a clean towel until ready to serve.

Make the blackening seasoning by mixing the smoke-smoked paprika and thyme, oregano, cumin and cayenne powder, garlic powder, salt, onion powder, and freshly cracked pepper in the bowl. Sprinkle the seasoning on the shrimp, and mix until the shrimp is fully coated.

Place the garlic, butter, and chopped onion in a pan. Cook for around one minute on medium-high heat to ensure the garlic becomes fragrant and softened. Add the shrimp that has been seasoned and sauté until the shrimp has become soft (about three to five minutes). Take the skillet off the heat to avoid overcooking the shrimp.

Serve the tacos. Pour around 1/4 cup of coleslaw into each tortilla. Top with three shrimp, drizzle the spicy garlic-lime sauce, and a handful of chopped green onions. Add the fresh lime wedge on the top.