Blackened Shrimp Tacos with Avocado Sauce- and the beginning of Taco Tuesday!

If you've been following me for awhile, you know tacos ARE. MY. JAM. Being from Texas- this is what I grew up on-- good ol' Tex Mex tacos. My favorite tacos growing up were actually Torchies Tacos in Austin Texas-- the original one at the trailer park eatery on South 1st. Now Torchies is like a nation-wide chain-- CRAZY. I just hope the trailer park tacos will never change!!

Anyho, I have decided to make this a weekly occurrence- a Taco Tuesday recipe. If you haven't noticed, I have redone my entire site. I don't have the vast majority of my recipes up yet- so some recipes will be repeat offenders and some will be new! I can't wait! 



Blackened Shrimp:

  • 1 pound raw, peeled large shrimp
  • 3 tbsp unsalted butter
  • 2 tsp paprika
  • 1 tsp white pepper
  • 1-2 tsp cayenne pepper (depending on how spicy you like it)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tsp turmeric

Avocado Sauce:

  • 2 large avocados
  • juice from 1-2 limes
  • 4 cloves garlic
  • small handful of cilantro
  • salt and pepper to taste


  • ½ cup cherry tomatoes, chopped
  • ¼ cup raw corn, cut off the cob
  • 2 radishes, sliced
  • 1 jalapeno, seeded and sliced- optional
  • Tortillas of choice
  • lime wedges- for garnish


Combine all of the avocado sauce ingredients to a small food processor. Blend well.

Prepare the shrimp rub by combining all of the spices in a small bowl. Toss shrimp in rub. Preheat a large skillet (cast iron if you have it) over high heat and melt the butter. Place the shrimp in the skillet and turn heat down to medium. Cook on both sides for approximately a minute or two- depending on the size of your shrimp. Watch them closely- they will curl when they are done.

Heat tortillas and assemble tacos.

Super easy, man! Enjoy!!

PS-- or you could make a salad out of it- like I did below! Just add a bed of greens instead of a tortilla.