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Blackened Shrimp & Corn Tacos

Step up your Taco Tuesday with these blackened shrimp tacos! And grab a Coca-Cola to wash down all those tasty flavors.

Blackened Shrimp & Corn Tacos

Zesty spices, fresh shrimp, and fluffy tortillas...what more could your taste buds ask for?


Servings: 2 

2 teaspoons paprika 

1 teaspoon garlic powder 

1 teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon oregano 

¼ teaspoon cayenne pepper 

½ stick butter, melted 

1 lb shrimp, peeled and deveined 

6 to 8 small corn tortillas 

1 small can corn, drained 

2 cups shredded green lettuce 

3 radishes, sliced thin 

1 bunch scallions, sliced 

Salsa and sour cream, for serving 


1. In a small bowl, combine paprika, garlic powder, salt, black pepper, oregano, and cayenne pepper. Dip each shrimp in melted butter and set on a platter. Sprinkle the seasoning evenly over one side, then flip and season the other side. 

2. Place a large frying pan over medium heat. Cook each shrimp 1 to 2 minutes per side, or until seasoning blackens and shrimp is fully cooked. 

3. To char the tortillas, place each one over a gas burner on low heat for 1 minute per side. Set tortillas on a plate under a clean kitchen towel to cool after charring. 

4. Assemble the tacos: place a scoop of lettuce, followed by blackened shrimp, a scoop of corn, a few radish slices, and a sprinkle of scallions. Add salsa and sour cream if desired. Enjoy!

Taco Tuesday tastes better with Coca-Cola.

Recipes By: Alexander Roberts

Food Stylist: Jacqueline Tris

Food Stylist's Assistant: Hip Torres