Cajun Shrimp Tacos Recipes

CAJUN SHRIMP TACOS

Steps:

• First, if you are using frozen shrimp, thaw them by running under cold water and pat dry. Remove all the tails prior to cooking the shrimp. Chop the pineapple and avocado into small chunks.
• In a large saute pan, heat the oil over medium heat. Then add the cajun seasoning, salt and cayenne pepper if you really like spicy. Swirl or stir to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side until the shrimp are pink and opaque. Remove from heat and transfer the shrimp to a bowl or plate. You can sprinkle with additional salt to taste if you would like.
• Assemble the tacos. Spoon the shrimp onto the tortillas, then top with the pineapple and avocado. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

CAJUN SHRIMP TACOS WITH MANGO SALSA

Steps:

• To prepare the salsa toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos.
• In a large skillet melt the butter on high heat. Season shrimp with cajun seasoning and add shrimp to skillet. Cook until pink, shouldn't take more than a couple minutes. Turn off heat and squeeze half a lemon over the shrimp.
• To assemble tacos, start with coleslaw mix, shrimp then salsa.

CAJUN SHRIMP TACOS

Steps:

• Toss the shrimp with the Cajun seasoning. Let sit for 5 minutes if you have time. If not, move to step two.
• Heat a skillet over medium high heat. Melt the butter. Add the shrimp and cook for 2-3 minutes per side until cooked through.
• Warm the corn tortillas. Assemble the tacos by adding the shrimp, sliced avocado, chopped cilantro, and lime juice to the tortillas.

CAJUN SHRIMP TACOS WITH CREAMY CORN SLAW

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp. If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and Cajun seasoning. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains, 4-6 minutes. If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Prepare the Ingredients Halve lime. Juice one half and cut other half into wedges.Stem, seed, remove ribs, and slice green bell pepper into 1/4" strips.Peel and halve shallot. Slice halves into thin strips.Pat shrimp dry, and season all over with Cajun seasoning. 2 Make the Creamy Corn Slaw Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.Transfer cooked corn to a mixing bowl. Add slaw mix, sour cream, and 1 Tbsp. lime juice to bowl and thoroughly combine. Set aside.Wipe pan clean and reserve. 3 Cook the Shrimp Return pan used to cook corn to medium heat.Working in batches if necessary, add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate.Reserve pan, no need to wipe clean. 4 Cook the Vegetables Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, green bell pepper, and shallot hot pan. Stir often until tender, 4-6 minutes.Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds.Remove from burner. 5 Assemble Tacos and Finish Dish Wrap tortillas in a damp paper towel and microwave, 30 seconds.Plate as pictured on front of card, filling tortillas with shrimp and vegetables, creamy corn slaw, and crispy jalapeños (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!

CAJUN SHRIMP STREET TACOS

Steps:

• 1. Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed
• 2. Mix together pineapple, red onion, cilantro and lime juice. Season to taste with sea salt.
• 3. Season shrimp with Cajun seasoning. Grill shrimp for approximately 3 minutes per side or until completely cooked.
• 4. Each person can make up their own tacos. Suggested order: Flour tortilla, slaw, grilled shrimp, avocado, salsa, crema

SPICY CAJUN SHRIMP TACOS

Steps:

• Combine lettuce, tomato, mango, red onion, red bell pepper, and cilantro in a medium bowl and mix thoroughly. Add 2 tablespoons mayonnaise, 1 teaspoon sriracha sauce, and 3/4 teaspoon lemon juice; mix together. Add salt and pepper. Refrigerate salsa until ready to serve.
• Mix 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce, and remaining lemon juice in a small bowl.
• Coat shrimp and mahi mahi fillets with 1 1/2 tablespoons olive oil and cover with blackening and Cajun seasoning. Heat 1 tablespoon oil in a skillet over medium-high heat. Add fillets; cook until fish is golden, firm, and easily flaked with a fork, 3 to 4 minutes per side. Place fillets on a plate. Add shrimp to the pan; cook until opaque, about 3 minutes per side.
• Spread a layer of the sriracha-mayonnaise sauce over each tortilla. Add shrimp to 1 tortilla and mahi mahi to the other. Add mango salsa to both.