These shrimp tacos have been on our tour bus menu for three years running. The lime crema takes about two minutes to make and it absolutely ties the whole thing together.
Blackening Spice
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 8 small flour or corn tortillas
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- Fresh cilantro
- Lime wedges
Lime Crema
- 1/2 cup sour cream
- Juice and zest of 1 lime
- 1 clove garlic, minced
- Pinch of salt
Method
Mix all the blackening spices together. Toss the shrimp in a bowl with the spice mix until every shrimp is coated. Don't be shy.
Make the lime crema by whisking sour cream, lime juice, zest, garlic, and salt. Set it in the fridge.
Get your cast iron absolutely ripping hot. Add the butter — it'll foam and start to brown immediately. Lay the shrimp in a single layer. Don't touch them for 45 seconds. Flip. Another 45 seconds. Pull them off. They should have a dark, spicy crust and be pink and juicy inside.
Warm your tortillas over an open flame for a few seconds each side. Load them up: cabbage on the bottom for crunch, shrimp on top, avocado slices, a drizzle of lime crema, cilantro, and a squeeze of fresh lime.
These tacos have ended arguments on the bus. No one's mad about anything when they're eating blackened shrimp tacos. That's just science.
