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In a medium bowl, generously season shrimp with blackening spice and add a drzzle of olive oil. Gently stir to coat shrimp. Set aside.
Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat. Once pan is hot but not smoking, add shrimp.
Cook shrimp for about 6-8 minutes, until just cooked through. Try to turn only a couple of times to get a nice char on te outside.
Wrap tortillas in damp paper towels and warm in microwave for 45 seconds.
Spoon 6-8 shrimp in each warm tortilla. Drizzle lime crema over taco with a spoon and top with cotija cheese, fresh pico de gallo, and chopped cilantro.