Whole30 Blackened Shrimp Tacos
These Whole30-approved blackened shrimp tacos are bold, smoky, and fresh—made with spiced shrimp, crisp slaw, and creamy avocado, all tucked into lettuce wraps for a low-carb, flavor-packed meal that’s perfect for busy weeknights.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne (optional for heat)
For the Slaw
2 cups shredded cabbage (green or purple)
1 tablespoon lime juice
1 tablespoon olive oil
Salt & pepper to taste
For Assembly
8 large butter lettuce leaves (or romaine)
1 avocado, sliced
Fresh cilantro and lime wedges, for garnish
Instructions
In a bowl, toss shrimp with olive oil and all spices until well coated
Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque and blackened
In a separate bowl, toss slaw ingredients together until lightly coated
To assemble, lay out lettuce leaves, add slaw, top with shrimp and avocado
Garnish with fresh cilantro and a squeeze of lime
Notes
Tortilla Swap: Use cassava or almond flour tortillas if not strictly Whole30
Storage: Store components separately in the fridge for up to 2 days
Spice Tip: Adjust cayenne to your heat preference
Make It Creamy: Add a Whole30-approved mayo-lime drizzle or avocado crema
FAQs
Can I grill the shrimp? Yes! Skewer and grill for 2–3 minutes per side
Can I use pre-cooked shrimp? Sure, just season and warm briefly in a skillet
What else can I add? Diced mango, pickled onions, or jalapeño slices work great
Whole30 Blackened Shrimp Tacos
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These Whole30-approved blackened shrimp tacos are bold, smoky, and fresh—made with spiced shrimp, crisp slaw, and creamy avocado, all tucked into lettuce wraps for a low-carb, flavor-packed meal that’s perfect for busy weeknights
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne (optional for heat)
For the Slaw
2 cups shredded cabbage (green or purple)
1 tablespoon lime juice
1 tablespoon olive oil
Salt & pepper to taste
For Assembly
8 large butter lettuce leaves (or romaine)
1 avocado, sliced
Fresh cilantro and lime wedges, for garnish
Instructions
In a bowl, toss shrimp with olive oil and all spices until well coated
Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque and blackened
In a separate bowl, toss slaw ingredients together until lightly coated
To assemble, lay out lettuce leaves, add slaw, top with shrimp and avocado
Garnish with fresh cilantro and a squeeze of lime
Notes
Tortilla Swap: Use cassava or almond flour tortillas if not strictly Whole30
Storage: Store components separately in the fridge for up to 2 days
Spice Tip: Adjust cayenne to your heat preference
Make It Creamy: Add a Whole30-approved mayo-lime drizzle or avocado crema
- Prep Time: 15 minutes
Nutrition
- Calories: ~290
- Protein: ~24g