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Blackened Shrimp Tacos

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Blackened Shrimp Tacos

Every component of these tacos will have your mouth positively watering.


  • 1 pound fresh & deveined shrimp
  • 10 ounce fresh pineapple
  • 2 cups spinach, washed and chopped
  • 1-2 tablespoons Stuart’s Spices Blackening Seasoning
  • 2-3 tsp Stuart’s Spices Santa Fe Seasoning
  • 1/2 can corn
  • 10 ounces fresh pineapple, diced
  • 4~ slices pickled red onion for garnish per taco
  • olive oil
  • taco tortillas


For the guacamole: 

  • 1 teaspoon salt
  • 1 teaspoon Stuart’s Spices Rochester Pepper Blend
  • 1 teaspoon garlic granules
  • 1/8th teaspoon Stuart’s Spices Ground Ghost Pepper
  • 2 avocados
  • 2 tablespoons sour cream
  • 1 scoop fresh pineapple
  • small dash of red onion


  1. In a small mixing bowl, prepare the guacamole by adding everything and then mashing it with a spoon until it’s a smooth or semi-smooth consistency, whichever is preferred
  2. Cover and set aside
  3. In a medium-sized frying pan, heat a little olive oil and add the diced pineapple and Santa Fe seasoning
  4. Cook on medium-high heat for several minutes, just to add flavor and heat to the pineapple
  5. Set aside in a covered bowl
  6. In a different bowl, toss shrimp and Blackening seasoning together, coating all sides of the shrimp
  7. In the same frying pan using the leftover pineapple juice, sear the shrimp three minutes each side on high heat
  8. Prepare tortillas by layering the fresh spinach, corn, shrimp, pineapple, guacamole, and then the pickled red onion


Makes about 6-8 tacos, with 3-4 shrimp per taco.

Optional step: Before cooking the pineapple, pan fry your corn! The extra flavor will really improve the experience.