Blackened Shrimp Tacos

Blackened Shrimp Tacos

This recipe uses the "Spicy Affair" Seasoning as a dry rub for quick-seared shrimp, creating a smoky, flavorful crust perfect for fresh tacos.

Ingredients

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp Paramour Spice Co. "Spicy Affair" Seasoning

  • 1 tbsp vegetable oil (high smoke point)

  • 12 small corn or flour tortillas

For the Mango Salsa:

  • 1 ripe mango, diced

  • ¼ cup red onion, finely diced

  • 2 tbsp chopped cilantro

  • 1 jalapeño, seeded and minced

  • Juice of 1 lime

Instructions

  1. Prep Shrimp: Pat the shrimp completely dry. Place them in a bowl and sprinkle generously with the "Spicy Affair" Seasoning, tossing until every piece is evenly coated.

  2. Make Salsa: Combine all salsa ingredients in a small bowl and mix well. Set aside.

  3. Blacken Shrimp: Heat the oil in a large skillet (cast iron is ideal) over high heat until shimmering (just before smoking). Add the seasoned shrimp in a single layer, ensuring not to crowd the pan.

  4. Sear: Cook the shrimp for 2–3 minutes per side. The seasoning should darken and form a crust, indicating the "blackening."

  5. Warm Tortillas: While the last batch of shrimp cooks, warm the tortillas on a dry skillet or over a gas flame for about 30 seconds per side.

  6. Assemble: Fill each warm tortilla with 3–4 pieces of blackened shrimp and top generously with the fresh Mango Salsa. Add a dollop of sour cream or crema, if desired.