[Blackened] Spicy Shrimp Tacos w The Best Creamy Sauce

Looking to spice up your weekly menu? Try these super simple blackened shrimp tacos and thank me later. With just a handful of ingredients, you can be chowing down in less than 20 minutes. They’re healthy, low cal, low fat, and all to goodness. These are the perfect addition to any taco Tuesday or just quick lunch with your boo. Scroll down for this delish recipe.


Ingredient notes:

Corn tortillas – Simple recipes call for simple ingredients. When shopping for these ingredients, consider what’s in them. I make a specific trip to Trader Joe’s for their corn tortilla because there are only 2 or 3 ingredients in them. Corn and lime. Skip all the additives and keep things simple, including labels! 

Cheese – Shredded Mexican cheese is a great option, feta or queso fresco!

Creamy Cilantro Sauce – Sauces make everything better! Bolthouse has a lot of great options without the guilt because they’re made from yogurt. BUT if that’s not your style try this spicy mayo or just load up your taco with salsa and fresh herbs.

What you need for these Spicy Shrimp Tacos with The Best Creamy Sauce:

  • 2-3 Corn tortillas
  • 5 oz Raw shrimp
  • 2 tbsp Bolthouse cilantro avocado dressing
  • 2 tbsp Salsa Verde
  • 2 tbsp Feta cheese or shredded Mexican cheese
  • 1 tbsp fresh cilantro
  • 1/2 cup shredded cabbage
  • 1 Lime wedge
  • 2 tbsp Blackening season
  • 1/4 tsp Avocado oil

I like to keep my cooking style pretty simple, and the key to getting in and out of the kitchen with a tasty, healthy meal is sauces and spices (in my opinion)…chosen carefully of course. For these tacos, I mixed a traditional salsa verde with a creamy cilantro dressing- two flavors that complement each other well. The Bolthouse brand is a staple in my house, and for good reason… flavors are on point and it’s guilt-free with only 40 cal per serving!

Step-by-step instructions:

  1. Devein, and rinse shrimp, then pat dry.
  2. Heat sauté pan to medium with two spritzes of avocado oil.
  3. Place shrimpies into a heated pan, generously season with a choice of blackening season (I used one from Whole Foods), and cook for 2 minutes on each side.
  4. With an open flame place corn tortillas on the stove. tops and flip continuously until desired char.
  5. Plate tortillas, fill tacos with shrimp, and top with salsa verde, creamy cilantro avocado dressing, feta cheese, cabbage, and lime.

Frequently asked questions:

What is a good fish taco recipe?

I get a big bag of Mahi from Costco but some other great options are snapper, grouper, halibut or cod, anything wild near you is a plus.

Flour or corn tortilla, what works best for shrimp tacos?

Corn, 100%!

What is the best way to cook frozen cooked shrimp?

Grab a large bowl, fill it with cool/cold water, and let the frozen shrimp soak until thawed. Shrimp is not as dense as chicken or steak so they should defrost pretty quickly. Make to pat dry before cooking.

What is the recipe to make spicy mayo?

Spicy mayo is a simple combination of mayonnaise and your choice of hot sauce. Need some inspo? Try this recipe.

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Blackened Shrimp Tacos

Healthy, impressively simple, and delicious these blackened shrimp tacos are a perfect addition to your recipe book or weekly menu. All ingredients are chosen based on quality and nutrition. I like to keep things "skinny" around here without compromising taste. With the perfect flavor combo, you and your loved ones will definitely be coming back for seconds.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, Lunch
Cuisine American
Servings 2
Calories 172 kcal


  • 2-3 Corn tortillas
  • 5 oz Raw shrimp
  • 2 tbsp Bolthouse cilantro avocado dressing
  • 2 tbsp Salsa Verde
  • 2 tbsp Feta cheese or shredded mex cheese
  • 1 tbsp Fresh cilantro
  • 1/2 cup Shredded cabbage
  • 1 Lime wedge
  • 2 tbsp Blackening season
  • 1/4 tsp Avocado oil


  • Devein, and rinse shrimp, then pat dry.
  • Heat sauté pan to medium with two spritz of avocado oil.
  • Place shrimpies into heated pan, generously season with choice of blackening season (I used one from Whole Foods) and cook for 2 minutes each side.
  • With an open flame place corn tortillas on stove. tops and flip continuously until desired char.
  • Plate tortillas, fill tacos with the shrimp, top with salsa verde, creamy cilantro avocado dressing, feta cheese, cabbage and lime.


Serving: 2gCalories: 172kcalCarbohydrates: 16gProtein: 14gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 104mgSodium: 1791mgPotassium: 211mgFiber: 2gSugar: 2gVitamin A: 335IUVitamin C: 10mgCalcium: 153mgIron: 1mg
Keyword dinner, Healthy Meal, lunch recipe, quick recipe
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