Tex-Mex · main

Blackened Shrimp Tacos with Chipotle Mayo

Blackened Shrimp Tacos with Chipotle Mayo reads umami 5.9, salinity 4.9 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 4.3 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 5.9 · Salinity 4.9 · Citrus 4.8 · Sourness 4.7 · Marine & Briny 4.4 · Smoke 3.9 · Richness 3.9 · Allium 3.8 · Heat 3.4 · Herbaceous 3.1 · Warm Spice 2.1 · Sweetness 1.7 · Bitterness 1.3 · Earthy 1.2 · Nutty 1.1 · Fruity 0.9 · Floral 0.7

What's in it (17)

• shrimp — 454 g
• smoked paprika — 30 g
• garlic — 15 g
• onion powder — 15 g
• dried leaf oregano — 1 g
• thyme — 1 g
• cayenne pepper — 3 g
• salt — 5 g
• freshly ground black pepper — 3 g
• vegetable oil — 27 g
• mayonnaise — 109 g
• chili powder chipotle — 30 g
• lime juice — 15 g
• corn tortillas — 800 g
• green cabbage — 473 g
• cilantro leaves — 30 g
• thin red onion — 59 g

Time & effort: about 6 min · effort: involved

Nutrition (per 100 g, engine-estimated): 198.7 kcal, 7.8 g protein, 4.8 g fat, 32.9 g carbs

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

How it's cooked (10 steps)

1. Pat the shrimp very dry with paper towels; a wet shrimp steams instead of blackens.
2. In a large bowl, stir together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Add the shrimp and 1 tablespoon of the oil, and toss until every shrimp is evenly coated in the spice rub.
3. In a small bowl, whisk the mayonnaise, adobo sauce, minced chipotle, and lime juice together until smooth. Set the chipotle mayo aside.
4. Warm the tortillas: stack them between two damp paper towels and microwave 45-60 seconds, or warm them one at a time directly over a gas flame for 10-15 seconds a side until lightly charred and pliable. Wrap in a clean towel to keep warm.
5. Heat the remaining 1 tablespoon oil in a large cast-iron or heavy skillet over high heat until it's shimmering and just starting to smoke, about 2 minutes.
6. Add the shrimp in a single layer, working in two batches if needed to avoid crowding the pan. Sear undisturbed until deeply blackened and the edges are curling, 90 seconds.
7. Flip each shrimp and sear the second side until blackened and the shrimp is opaque and firm all the way through, 60-90 seconds. Transfer to a plate.
8. Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt to lightly wilt and season it while the shrimp rests.
9. Spread a spoonful of chipotle mayo over each warm tortilla, then divide the blackened shrimp among the tortillas.
10. Top each taco with the dressed cabbage, cilantro, and sliced red onion, and serve immediately with lime wedges and the remaining chipotle mayo alongside.

Dishes with a similar flavor shape

• Blackened Tuna Steaks with Avocado Salsa — American
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Spicy Shrimp and Chorizo Tacos — Mexican
• Harissa Roasted Salmon with Yogurt Sauce — North African
• Chilpachole de Jaiba — Mexican · Veracruz

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

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