Blackened Shrimp Tacos with Crunchy Slaw

Blackened Shrimp Tacos with a crunchy coleslaw are the BEST meal to make for dinner tonight or at a tailgate (or an at-home tailgate party)! These Blackened Shrimp Tacos, seasoned with homemade blackening seasoning, are topped with a sweet-crunchy slaw and are easy to make on the go if you want to serve them at a tailgate. Makes 10 tacos, but the recipe is easily doubled or tripled.

Love tacos? Don’t miss Ground Beef Tacos, Skirt Steak Tacos and Soy Seared Cod Tacos with Spicy Slaw.

Last week, I miiiiiiiight have taught our daughter the LSU fight song, and we miiiiiiiight have danced around the house singing it for the rest of the day.

We’re a little bit excited about football season and all that comes with it–and that includes the Saints, too!

I want to talk tailgating today, what with the season about to begin, and I’ve teamed up with 63 of my food blogger friends to bring y’all 64 new tailgating recipes.

As a football fan whose teams hail from South Louisiana, I wanted to make a rendition of one of my favorite dishes that I always eat when I visit New Orleans: the Blackened Shrimp Poboy.

I took that favorite dish, did my food blogger thing and transformed it into a taco. I also added a slightly sweet, slaw, just because.

Why are tacos great for tailgating?

These Blackened Shrimp Tacos are not something you would see at a traditional tailgate… but I like to think they still belong on the tailgate scene, too!

I’ve eaten my fair share of tacos at tailgates, and I adore them. Also, tacos might be my love language, and I’m totally OK with that.

• Tacos are portable.
• They’re also delicious.
• Added bonus: They’re super easy to make for a crowd.
• You can put literally anything on them, and they’re good to go. (I’m sure some combinations are ill-advised, but I’m not gonna lead y’all astray right here.)

What you’ll need to make this recipe

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• Cast iron grill/griddle (or an actual grill for the tailgate!)
• Stainless steel portable container (for the coleslaw!)
• 8 oz. mason jar (for the slaw dressing.)

In addition to these tools, you’re obviously going to need some ingredients for the tacos, as well.

• Shrimp—we love Gulf shrimp, but get what’s available to you. Before you bring your shrimp to the tailgate, peel and devein them. Nobody wants to do that at the actual tailgate.
• Homemade blackening seasoning ingredients—use sweet paprika (or a smoked paprika), chili powder, garlic powder, black pepper, dried oregano, dried basil, cayenne pepper and kosher salt (medium grain) in this recipe. In a pinch, use store-bought Cajun or Creole seasoning. Salt-Free Tony’s is our favorite.
• Fresh tortillas—you may use corn tortillas or flour tortillas with this recipe!
• Green cabbage—this is the base for our homemade coleslaw. You can shred your cabbage with a knife or in the food processor if it has the attachment.
• Almonds—toasted and roughly chopped, please and thank you
• Ramen noodles—yes, the pack you’d get at the store. These are adding some crunch to our slaw! We will toast them with some butter. Just don’t add the flavor packet to them because that’ll muddle the taste of the slaw.
• Extra virgin olive oil—or any other unflavored oil, like avocado oil. We use this with the shrimp, as well as in the slaw dressing.
• Apple cider vinegar—this adds the tartness to our coleslaw dressing. I love apple cider vinegar with slaw and do not recommend making a substitution.
• Honey—this gives a little hint of sweetness

How to make Blackened Shrimp Tacos

Make the Crunchy Coleslaw

Prep the ingredients. Slice the cabbage thin. Toast the almonds. Toast the ramen noodles.

Make the dressing. Combine the olive oil, vinegar, honey, pepper and salt in a mason jar. Shake until well mixed, then set aside.

Toss together. In a large bowl, toss the coleslaw in the dressing. Sprinkle the toasted ramen noodles on top.

Make the Blackened Shrimp

Peel and devein the shrimp. This takes a bit of time and effort and will likely be the portion of this recipe that takes the longest. Place the shrimp peels in a plastic bag and take them to an outdoor garbage can immediately once done.

Make the blackening seasoning. Combine the paprika, chili powder, garlic powder, black pepper, oregano, basil, cayenne and salt in a small bowl to make the spice blend. Stir until mixed, then set aside.

If you don’t have the ingredients to make the blackening seasoning, consider using a store-bought Cajun or Creole seasoning. They should be very similar to this!

Season the shrimp. Place the shrimp. Sprinkle on the homemade blackening seasoning. Toss until all shrimp are coated.

Please note that the seasoning will be thick. Don’t worry that this will be too much—it makes the shrimp delicious!

Cook the shrimp. Heat the skillet over medium-high heat. Add the oil, then cook the shrimp until pink and flip. Cook until cooked through. Remove from the skillet and set aside.

Heat the tortillas. Use the same skillet (or your grill OR stovetop, if it’s gas) to heat the tortillas until warmed through.

Make the Blackened Shrimp Tacos with Slaw

Layer a helping of the prepared coleslaw into the warmed tortilla

Top with the blackened shrimp. Serve with lime wedges.

Enjoy immediately!

How to make Blackened Shrimp Tacos at a tailgate

Prep the shrimp taco ingredients. This means deveining and peeling the shrimp, as well as making the homemade blackening seasoning. Place the seasoning in a small to-go container so it can easily be brought along. Store the shrimp in a storage container in the fridge, and make sure it stays cold during transport.

Prep and make the coleslaw ingredients. Shred the cabbage. Toast the almonds and ramen noodles. Make the dressing.

• Package the cabbage and almonds together in a to-go container.
• Store the ramen noodles in a separate container or bag.
• Bring the dressing in the mason jar.

Plan to mix the ingredients just before serving.

How to cook shrimp at a tailgate: Cook the shrimp directly onto the grill, similar to these Grilled Shrimp Skewers. If your shrimp are too small, bring along a skillet and cook them in the skillet on the grill to prevent them from falling through the grates!

If you want to add lime juice, give the shrimp a spritz of it before making the tacos so guests don’t have to worry about lime wedges.

Warm the tortillas directly on the grill.

Serve the shrimp tacos. Layer on the slaw, then top with the shrimp. Wrap in foil or parchment paper so guests can bring the tacos on-the-go or serve on small appetizer plates so they are easily held in hand.

Frequently Asked Questions

Tips and Tricks for Making the BEST Easy Blackened Shrimp Tacos

• Follow the directions of the recipe below!
• Make the coleslaw at home and keep it on ice until it’s time to eat.
• Make the homemade blackening seasoning at your house, then bring it along to the tailgate. (This is easier than toting all the spices with you.)
• Cook the shrimp in a skillet or on the grill at the tailgate.
• Warm the corn or flour tortillas when it’s time to eat in the skillet or on the grill.

Love all kinds of tacos?

I recommend trying out these Andouille Sausage Breakfast Tacos and Mashed Potato Chorizo Breakfast Tacos.

Wanna make these? Scroll on down to learn how you can make Blackened Shrimp Tacos for your next tailgate… or dinner!

And now… who’s ready for some tailgating food inspiration?!

In celebration of the upcoming football season, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you 64 tailgating recipe ideas for a terrific football party.

Click on their links below to get their recipes and be inspired for your future football-centric get-togethers!

Tailgating Appetizers

• Spicy Mexican Cheese Dip by 2 Cookin’ Mamas
• Salsa Verde by A Dish of Daily Life
• Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
• Grilled Jalapeno Poppers by A Mind Full Mom
• Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
• Loaded Sweet Potato Nachos by Bucket List Tummy
• Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
• Loaded Guacamole by foodbyjonister
• Mini Bell Pepper Nachos by Hello Little Home
• Loaded Tailgate Tots by Life’s Ambrosia
• Sweet Korean Chicken Wings by Macheesmo
• Bacon Wrapped Tater Tots by Me and My Pink Mixer
• Hot Bacon Dip by Nik Snacks
• Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
• Bacon-Wrapped Cheeseburger Bites by The BakerMama
• German Potato Skins by The Crumby Kitchen
• Old Bay Trail Mix by The Culinary Compass

Tailgating Entrees

• Blackberry BBQ Sticky Wings by Around My Family Table
• Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
• Cuban Sandwich Quesadillas by Casa de Crews
• Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
• Buffalo Chicken Poppers by Dash of Herbs
• Easy chicken roll ups with cream cheese and veggies by Family Food on the Table
• Cincinnati Nachos by Foodtastic Mom
• Grilled Shrimp Pizza by Glisten and Grace
• Nashville Hot Chicken Wings by Loaves & Dishes
• {Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
• Crab Pretzels by Mom’s Messy Miracles
• Pretzel Turkey Meatballs by Shaws Simple Swaps
• Focaccia Pizza by Simplify, Live, Love
• Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
• Grilled Sauerkraut Stuffed Brats by West via Midwest
• Sausage Apple and Sage Hand Pies by What A Girl Eats
• Meat Lover’s Pizza Bites by The Life Jolie
• Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is…

Tailgating Side Dishes

• Grilled Asparagus Spears by Celebrating Family
• Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
• Slow Cooker Sweet Spicy Meatballs by The Thirsty Feast
• Ricotta & Fig Bites by Living Well Kitchen
• Buffalo Chicken Pasta Salad by The Creative Bite

Tailgating Desserts

• Black Bottom Maple Pecan Pie Bars by An Oregon Cottage

Tailgating Drinks

• Bottled Tailgate Cocktails by Feast + West
• Tailgate Bloody Marys by Loves Food, Loves to Eat
• Build Your Own Bloody Mary Bar by Off the Eaten Path
• Old Fashioned Sweet by Peanut Blossom
• Honeydew Melon Refresher by Two Places at Once