Cajun/Creole · Cajun · main

Blackened Shrimp Tacos with Cajun Slaw

Blackened Shrimp Tacos with Cajun Slaw reads sourness 5.4, umami 5.3 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 10 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Sourness 5.4 · Umami 5.3 · Citrus 4.8 · Salinity 4.7 · Marine & Briny 4.2 · Richness 3.9 · Smoke 3.8 · Heat 3.2 · Allium 3.2 · Herbaceous 3.0 · Sweetness 2.8 · Warm Spice 2.1 · Earthy 1.5 · Bitterness 1.5 · Funk & Ferment 1.3 · Fruity 1.1 · Nutty 0.9 · Floral 0.8

What's in it (16)

• shrimp — 567 g
• smoked paprika — 30 g
• cayenne pepper — 5 g
• garlic — 5 g
• onion powder — 5 g
• dried leaf oregano — 1 g
• thyme — 1 g
• salt — 5 g
• unsalted butter — 27 g
• green cabbage — 710 g
• carrot — 237 g
• mayonnaise — 41 g
• apple cider vinegar — 30 g
• lime juice — 15 g
• corn tortillas — 800 g
• cilantro — 15 g

Time & effort: about 10 min · effort: medium

Nutrition (per 100 g, engine-estimated): 152.4 kcal, 7 g protein, 3.1 g fat, 27.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a small bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, and 3/4 teaspoon of the salt (reserve the rest for the slaw); this is your blackening seasoning.
2. Pat the shrimp very dry with paper towels, place in a large bowl, add the melted butter and the blackening seasoning, and toss until every shrimp is evenly coated. Let stand at room temperature while you make the slaw.
3. In a separate large bowl, toss the cabbage and carrot with the mayonnaise, cider vinegar, lime juice, and the remaining 1/4 teaspoon salt until evenly dressed. Set aside to soften slightly, tossing once more just before serving.
4. Heat a large cast-iron or other heavy skillet over high heat until a drop of water flicked onto it skitters and evaporates immediately, about 2 minutes. Add the shrimp in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed until the underside is deeply charred, about 2 minutes.
5. Flip each shrimp and sear the second side until charred, opaque throughout, and curled into a loose C shape, 1-2 minutes more, until the shrimp reach 145°F internally. Transfer to a plate.
6. Wipe out the skillet, set it over medium heat, and warm the tortillas one at a time, 20-30 seconds per side, until pliable and lightly speckled with brown; stack and wrap in a clean kitchen towel to keep warm.
7. Divide the shrimp among the warm tortillas, top each with a generous spoonful of slaw and a scatter of cilantro, and serve immediately with lime wedges.

Dishes with a similar flavor shape

• Blackened Shrimp Tacos with Chipotle Mayo — Tex-Mex
• Blackened Tuna Steaks with Avocado Salsa — American
• Grilled Shrimp Fajitas — Tex-Mex
• Spicy Shrimp and Chorizo Tacos — Mexican
• Solomon Gundy — Jamaican

Keep reading: what sourness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.