Grilled Blackened Shrimp Tacos
20 Minutes
Serves 4
Rich Source of Selenium
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.
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  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 small clove garlic, grated
  • ¼ teaspoon salt
  • 1 pound large raw shrimp (16-20 count), peeled and deveined
  • 2 tablespoons salt-free Cajun spice blend
  • 8 corn tortillas, warmed
  • 2 cups iceberg lettuce, chopped
  • ½ cup fresh cilantro leaves
  • ½ cup prepared pico de gallo


  • Preheat grill to medium-high.

  • Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.

  • Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

  • Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.