Tacos!!!!!! Cajun Shrimp Tacos are a fun way to change up your standard taco recipe. With a little pop of heat and seafoody goodness you can’t go wrong. The best part is that this recipe is ready in under 20 minutes. Shrimp is notoriously quick to cook and laid on a bed of quickly prepped veggies dinner will be ready in no time.

With tacos you are completely in control. You can add any toppings and seasonings you desire. Cajun Shrimp Tacos have a nice bit of heat to them from the Cheyenne pepper. If you are not a fan of spice you can eliminate it or add half the amount. All of the fresh parsley, cilantro and lime will brighten up and balance this dish out perfectly.

Ingredients:

12 raw wild-caught shrimp, thawed (make sure it is deveined and has not tail attached)
2 teaspoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (omit this if you don’t wan’t it to be spicy)
1/4 teaspoon sea salt
1 handful of baby spinach
1 cup red cabbage, shredded
A medium avocado, cubed
1 bunch cilantro, chopped or parsley
1/2 red onion, diced
1 lime, quartered
4 corn tortillas or flour tortillas (heat up your tortillas on a pan a little before assembling the tacos to bring out more flavour and develop some browning)
Sauce
1/4 cup Spicy mayo*

Tips & Tricks:

Shrimp: Make sure you pick the shrimp that is already deveined and has the tails removed or you can do it yourself as well. If your shrimp is frozen when you start this recipe let it thaw for a few minutes in a bowl of warm water.
Lettuce: I used Spinach in this recipe but arugula or romaine lettuce make a great base for the taco as well.
Cooking Shrimp: Shrimp cooks super quick, keep a close eye because within 3-5 mins they will be pink and fully opaque. I added all the seasoning and oil to the pan at once and stirred till everything was coated. You can alternatively add the seasoning and oil to the shrimp in a separate bowl and then grill the shrimp to get a more Smokey flavour.
Sauce*: Since there is no sour cream or cheese in this recipe like a regular taco you can add a little creaminess with a good sauce. I used spicy mayo which can easily be made by combining some mayo and sriracha (there is no recipe for this just taste till it reaches your desired heat). You could also add your favourite hot sauce or even ranch dressing if you don’t want to add more heat.
Storage: you can add leftover shrimp to an airtight container in the fridge for a couple days but it is best eaten the day off. Shrimp does not reheat super well.
Gluten Free: If you use a corn tortilla for this recipe then the whole thing is gluten free!