Best Blackened Shrimp Tacos with Pico De Gallo

Blackened shrimp tacos come together in almost no time at all, yet taste like you ordered out!

Ingredients:

– Avocado – Lime juice – Garlic – Salt – Shrimp

In a small bowl, use the back of a fork to mash the avocado until mostly smooth. Stir in the lime juice, garlic, and salt until everything is well combined.

Warm a dry skillet over medium heat. Once hot, toast the tortillas for a minute or two on each side, just until they’re lightly browned around the edges and heated through.

Pat the shrimp dry with a paper towel, then toss them in a medium bowl with the blackening seasoning until evenly coated.

Stove top

In a skillet over medium heat, heat a bit of oil. Add the shrimp in a single layer and cook for about 2 minutes per side, just until they’re pink and cooked through.

You may need to cook the shrimp in batches depending on the size of your pan. Remove the skillet from the heat to avoid overcooking.

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