Easy Cajun Shrimp Tacos
These Easy Cajun Shrimp Tacos are a healthy, flavorful dinner packed with spicy shrimp, crisp veggies, and creamy avocado. Quick to prepare, they’re perfect for weeknights, delivering bold Cajun flavors in a fresh, gluten-free tortilla for a nutritious, satisfying meal.
Why You’ll Love This Recipe
These Easy Cajun Shrimp Tacos are a weeknight dinner dream, blending bold Cajun spices with succulent shrimp and fresh, vibrant toppings. Ready in under 30 minutes, they’re perfect for busy evenings when you want a healthy, delicious meal without the fuss. The spicy shrimp, creamy avocado, and crunchy slaw create a delightful texture and flavor combo that’s both satisfying and light. Naturally gluten-free and customizable, these tacos cater to various diets and preferences, making them a hit for families or gatherings. Get ready to spice up your dinner routine with this quick, crowd-pleasing recipe!
Recipe Tips and Tricks
- Pat Shrimp Dry: Dry shrimp with paper towels before seasoning to ensure a nice sear and prevent steaming.
- Don’t Overcook Shrimp: Cook just until pink and opaque (2-3 minutes per side) to keep them juicy and tender.
- Warm Tortillas: Heat tortillas in a skillet or microwave to make them pliable and enhance flavor.
- Balance Spice: Adjust Cajun seasoning to taste; start with less if sensitive to heat.
- Prep Toppings Ahead: Make slaw and slice avocado in advance for faster assembly during busy evenings.
- Use Fresh Lime: Squeeze fresh lime juice over tacos for a bright, zesty finish that ties flavors together.
Easy Cajun Shrimp Tacos
Easy Cajun Shrimp Tacos are spicy, healthy, and quick, with juicy shrimp, creamy avocado, and crunchy slaw in corn tortillas.
Ingredients
- ¼ cup plain non-fat Greek yogurt
- 1 clove garlic, minced
- 1 lb medium shrimp, peeled and deveined
- 1 lime, juiced
- 1 ripe avocado, sliced
- 1 tbsp olive oil
- 2 cups shredded cabbage (red or green)
- 2 tbsp Cajun seasoning
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 8 corn tortillas
Instructions
- Prep the Shrimp: Pat shrimp dry with paper towels and toss with Cajun seasoning in a bowl until evenly coated.
- Make Slaw Dressing: In a small bowl, mix Greek yogurt, minced garlic, and half the lime juice; season with salt.
- Prepare Slaw: Toss shredded cabbage with the yogurt dressing in a medium bowl; set aside for flavors to meld.
- Heat the Pan: Warm olive oil in a large skillet over medium-high heat until shimmering.
- Cook Shrimp: Add shrimp to the skillet in a single layer; cook 2-3 minutes per side until pink and opaque.
- Warm Tortillas: Heat corn tortillas in a dry skillet or microwave (wrapped in a damp towel) for 20 seconds.
- Slice Avocado: Cut avocado in half, remove pit, and slice thinly for creamy taco topping.
- Assemble Tacos: Place a spoonful of slaw on each tortilla, followed by 3-4 shrimp and a few avocado slices.
- Add Final Touches: Squeeze remaining lime juice over tacos and sprinkle with cilantro, if using, for extra flavor.
- Serve Immediately: Arrange tacos on a platter and serve hot with extra lime wedges for a zesty kick.
Notes
- Use fresh shrimp for the best texture, or thaw frozen shrimp overnight in the fridge.
- Adjust Cajun seasoning to control spice; taste slaw before serving to balance flavors.
- Serve with a side of salsa or hot sauce for extra zest and heat.
- Assemble tacos just before serving to keep tortillas from getting soggy.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 205Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 121mgSodium 1380mgCarbohydrates 18gFiber 4gSugar 2gProtein 18g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Shrimp (1 lb): Medium, peeled, and deveined shrimp cook quickly and absorb Cajun flavors; use fresh or thawed frozen.
- Cajun Seasoning (2 tbsp): Store-bought or homemade blend adds spicy, smoky flavor; choose low-sodium to control salt.
- Corn Tortillas (8): Gluten-free and sturdy, perfect for tacos; use flour tortillas if preferred.
- Cabbage (2 cups, shredded): Red or green cabbage adds crunch; pre-shredded saves time.
- Avocado (1): Ripe avocado provides creamy richness; choose one that’s slightly soft to the touch.
- Lime (1): Fresh lime juice adds brightness to shrimp and slaw; zest can enhance flavor.
- Greek Yogurt (¼ cup): Plain, non-fat Greek yogurt creates a creamy, healthy slaw dressing; sour cream works too.
- Garlic (1 clove): Minced fresh garlic adds depth to the slaw dressing; use powder in a pinch.
- Olive Oil (1 tbsp): Used for cooking shrimp; avocado oil is a good alternative for high heat.
- Cilantro (2 tbsp, optional): Fresh chopped cilantro adds a bright, herbaceous garnish; omit if not preferred.
Variations and Substitutions
- Protein Swap: Replace shrimp with chicken, fish, or tofu for different protein options; adjust cooking time accordingly.
- Spice Level: Use mild Cajun seasoning or paprika for less heat; add cayenne for extra spice.
- Tortilla Options: Swap corn tortillas for flour, lettuce wraps, or low-carb tortillas for dietary preferences.
- Veggie Add-Ins: Include diced tomatoes, bell peppers, or pickled onions for extra flavor and texture.
- Dairy-Free: Use dairy-free yogurt or mayo for the slaw dressing to make it vegan-friendly.
- Slaw Variations: Try coleslaw mix or shredded carrots instead of cabbage for a different crunch.
Storage Options
- Refrigerator: Store cooked shrimp and slaw separately in airtight containers for up to 2 days. Assemble tacos fresh.
- Freezer: Freeze cooked shrimp for up to 2 months; thaw in the fridge before reheating. Slaw doesn’t freeze well.
- Reheating: Reheat shrimp in a skillet over medium heat for 1-2 minutes; avoid microwaving to prevent rubbery texture.
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