Blackened Shrimp Tacos
Colorful blackened shrimp tacos with smoky spice, creamy avocado crema, and bright dragonfruit salsa come together in under 30 minutes, making them perfect for weeknight dinners or taco nights.
Ingredients
For the tortillas
- 1 cup masa harina
- 1 tablespoon dragonfruit powder or substitute beet powder or omit for plain masa
- 1/4 teaspoon salt plus more for shrimp and crema
- 1/2 to 2/3 cup warm water start with less; add to reach soft dough
For the dragonfruit salsa
- 1 large dragonfruit, cubed about 1 1/2 cups
- 1 medium jalapeño, minced seeded to reduce heat
- 1/4 medium red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon lime zest
- 1 tablespoon lime juice for salsa
- 1/2 teaspoon fleur de sel or flaky sea salt
- 1/4 teaspoon chili powder for salsa
For the avocado crema
- 1 ripe avocado
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro for crema
- 2 tablespoons lime juice for crema
- 1/2 teaspoon salt for crema
- 1/4 teaspoon chili powder for crema
- 1/8 teaspoon garlic powder for crema
- 2 tablespoons milk optional, to thin crema
For the blackened shrimp
- 1 pound medium shrimp, peeled and deveined
- 4 teaspoons chili powder for shrimp seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder for shrimp seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon salt for shrimp seasoning
- 1/2 teaspoon ground black pepper
- Vegetable oil for cooking high-heat oil like canola or avocado
Instructions
Make the tortilla dough
- In a mixing bowl, whisk together masa harina, dragonfruit powder, and 1/4 teaspoon salt. Gradually add warm water and knead until a soft, pliable dough forms.
- Dough should feel like playdough — not sticky, not dry. If it cracks, add a teaspoon of water at a time.
Portion and rest
- Divide the dough into 8 equal balls (about 1.25 ounces each). Cover with a damp towel and let rest 15–20 minutes so the masa hydrates.
Press and cook tortillas
- Press each ball between plastic (or in a lined tortilla press) into 4–5 inch rounds.
- Preheat a heavy skillet or griddle to medium-high.
- Cook each tortilla for about 30–45 seconds per side until browned spots and gentle puffing appear.
- Stack and keep warm wrapped in a towel.
Make the dragonfruit salsa
- In a bowl, combine cubed dragonfruit, minced jalapeño, red onion, cilantro, lime zest, lime juice, fleur de sel, and 1/4 teaspoon chili powder.
- Taste for salt and acidity, then refrigerate at least 15 minutes so flavors meld.
Blend avocado crema
- In a blender or food processor, puree avocado, Greek yogurt, sour cream, cilantro, lime juice, 1/2 teaspoon salt, 1/4 teaspoon chili powder, and garlic powder until smooth.
- If too thick, add milk one tablespoon at a time to reach a drizzling consistency. Chill.
Season the shrimp
- Pat shrimp dry. In a bowl, toss with 4 teaspoons chili powder, smoked paprika, 1 teaspoon garlic powder, oregano, cumin, 3/4 teaspoon salt, and black pepper until evenly coated.
Cook the shrimp
- Heat a tablespoon or two of oil in a heavy skillet over medium-high heat until shimmering.
- Add shrimp in a single layer (don’t overcrowd). Cook for 2–3 minutes per side until opaque and nicely charred.
- Remove immediately to avoid overcooking — shrimp keep cooking briefly after they hit the plate.
Assemble tacos
- Spread a spoonful of crema on each warm tortilla, top with 3–4 shrimp, a generous scoop of dragonfruit salsa, and garnish with extra cilantro and lime wedges.
- Serve while warm.
Notes
Dough hydration varies by brand — add water slowly. Salsa and crema can be prepared a day ahead. Cook tortillas and shrimp on the day for the best texture.