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–+ servings
Fresh shrimp tacos with crumbled queso fresco, cilantro, and grilled corn tortillas. Perfect for a quick, flavorful meal.
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5 from 3 votes

Blackstone Blackened Shrimp Tacos

Quick and easy Blackstone Blackened Shrimp Tacos is a delicious weeknight meal. Loaded with flavor and made with simple ingredients.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Blackstone Blackened Shrimp Tacos
Servings: 6
Calories: 392kcal
Author: Carrie Barnard

Ingredients

For the Shrimp:

  • 1 1/2 pound Raw Shrimp peeled and deveined
  • 2 Tablespoons Avocado Oil divided
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Oregano
  • ½ teaspoon Salt
  • 1 teaspoon Paprika

For the Slaw:

  • 2 cups Coleslaw Mix shredded cabbage and carrots
  • 3 Green Onions sliced
  • 1/4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Red Wine Vinegar
  • 2 teaspoons Granulated Sugar
  • 1/2 teaspoon Black Pepper

For the Tacos:

  • 12 Corn Tortillas 6 inches
  • 1 cup Crumbled Cojita Cheese
  • 1/2 cup Fresh Cilantro chopped

Instructions

  • Mix together the seasoning for the shrimp in a small mixing bowl.  Place the shrimp in a large bowl.
  • Coat the shrimp with 1 Tablespoon of Avocado Oil.  Then add in the seasoning mixture and toss to coat the shrimp with the seasoning mixture.
  • Preheat the Blackstone grill over high heat (approximately 450-500 degrees Fahrenheit).  Spread the remaining avocado oil onto the grill.
  • Add the shrimp and tortillas in a single layer on the grill.
  • Cook the shrimp and the tortillas for 2-3 minutes per side until the tortillas are browned slightly and the shrimp is cooked through. When cooking the shrimp, let it sit for 2-3 minutes and do not move it to get a nice blackened coating on each side of the shrimp.
  • Mix together the slaw ingredients in a medium sized bowl.
  • Then it’s time to build the tacos.
  • Divide the shrimp and slaw evenly between the tortillas.
  • Top the tortillas with the fresh cilantro and cojita cheese.
  • Serve warm and enjoy!

Notes

These tacos are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 392kcal | Carbohydrates: 29g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 1057mg | Potassium: 317mg | Fiber: 4g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 11mg | Calcium: 256mg | Iron: 1mg
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