Step 1

In a medium bowl, generously season shrimp with blackening spice and add a drzzle of olive oil. Gently stir to coat shrimp. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat. Once pan is hot but not smoking, add shrimp.

Step 3

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.

Step 4

Wrap tortillas in damp paper towels and warm in microwave for 45 seconds.

Step 5

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.