Easy Shrimp Tacos
These tacos are not only guilt-free, but they’re also super quick to make ⏱️. Perfect for a weekday lunch, weeknight dinner, or a random taco craving that needs immediate attention.
Servings: 4 tacos
Ingredients
- 12 tiger shrimp peeled and deveined
- 2 teaspoons avocado oil + 1 additional for the pan
- 1 teaspoon Cajun seasoning to taste
- 1.5 avocados ripe
- 1 pinch salt to taste
- lime juice to taste
- 4 flour tortillas or corn
- shredded red cabbage to taste
- spicy mayo to taste
- cilantro for garnish (or parsley)
Instructions
- Thaw the shrimp as per the package instructions. Pat it dry. I like to buy wild caught peeled and deveined shrimp but feel free to use any of choice.
- Next, add the shrimp to a bowl with two teaspoons of avocado oil and the Cajun seasoning.
- Heat up a pan on the stove, add another teaspoon of oil (if needed) and cook the shrimp for 1-2 minutes on each side making sure to space them apart.
- Take the shrimp off the heat and in that same pan add the tortilla one at a time. Heat up the tortilla until it has some colour on each side.
- Note: you can also place the tortillas directly over your burner if you have a gas stove to char them on each side.
- Now, mash the ripe avocados to a bowl with a pinch of salt and a touch of lime juice. Set aside.
- Once the tortillas are charred, begin to assemble. I like to add a teaspoon or two of the avocado cream, followed by some thinly shredded purple cabbage, a few shrimp on top and a drizzle of spicy mayo.
- Garnish with cilantro and enjoy!
Video
Notes
- Grilling Tips: Instead of pan frying, you could grill the shrimp. If you opt for skewers, be sure to soak them in water before adding the shrimp so they don't burn, or use stainless ones.
- Sauces: You can switch up the flavor profile with a spicy mayo, avocado creme, or sweet chili sauce!
- Toppings: Red cabbage gives this recipe beautiful color and a crunchy bite, but green cabbage or romaine lettuce will work in a pinch.
- Spices: If you need an alternative to Cajun seasoning, try Old Bay or a Mexican blend of spices for that punch of flavor.
- Tortillas: Double up the corn tortillas to give this recipe a traditional twist. The extra tortilla catches any remnants that may fall out, so you get a bonus taco! I used my homemade flour tortillas for this recipe, but feel free to use store-bought.
- Toppings: Add additional toppings like crumbly Cojita cheese, tangy pico de gallo, and pickled red onions for extra flavor!
Nutrition
Serving: 1 taco | Calories: 318kcal | Carbohydrates: 20g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 978mg | Potassium: 615mg | Fiber: 7g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 122mg | Iron: 1mg
