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If you need an easy recipe that comes together quick, these Cajun shrimp tacos are everything you're looking for and more.
The Best Spicy Shrimp Taco Recipe
Like all the recipes I included in the Taco Tuesday Cookbook, these Cajun shrimp tacos check all the boxes: easy to make, packed with flavor, and extremely satisfying!
The light dusting of Cajun spices and the simplicity of the fresh black bean salsa inside the tortilla make these the best spicy shrimp tacos you can make at home. Best of all, cook time and assembly take less than 15 minutes- that's what I call a meal worth repeating.
Ingredients
For the filling, you only need fresh or frozen shrimp and Cajun seasoning. The epic salsa that makes these tacos so good includes tomatoes, corn, black beans, onion, and avocado. Tons of nutrition, textures, and flavors! I also like to add feta cheese to balance out the spice and burst of freshness from the salsa.
How to Make Cajun Shrimp Tacos
Once you season shrimp generously on both sides, they’ll cook super fast! Large shrimp need 4 minutes in a HOT skillet for the perfect sear and tender texture. While the shrimp cooks, assemble the salsa ingredients in a bowl. I like to make this salsa ahead to save time. And just like that, these tacos are done!
Watch how this epic recipe for Cajun shrimp tacos comes together in this quick video:
What to Serve with Spicy Cajun Shrimp Tacos
These shrimp tacos are topped with hearty black bean and corn salsa, feta cheese crumbles, and a squeeze of fresh lime juice. Of course, you could add more delicious taco toppings. And don’t forget to serve your tacos with a large pitcher of Tequila Lemonade or my favorite Skinny Margarita.
Check out this recipe and 51 other taco dishes in my Taco Tuesday Cookbook. Save time in the kitchen with these epic recipes.
The Best Cajun Shrimp Tacos
Ingredients
- 1 pound jumbo shrimp, peeled and deveined*
- 1 tablespoon Cajun seasoning
- 2 tablespoon olive oil
For the salsa:
- 2 Roma tomatoes, diced
- 1 ½ cups corn
- 15 ounce black beans, rinsed and drained
- ½ red onion, diced
- 1 avocado, pitted, peeled, and diced
- ¼ cup chopped fresh cilantro, plus more for serving
- 1 lime, juiced
- ½ teaspoon salt
For serving:
- 12 corn or flour tortillas, store-bought or homemade, warmed
- 4 ounces feta cheese, crumbled
Instructions
Prep:
- Pat the shrimp dry with a paper towel and generously sprinkle the Cajun seasoning on both sides. This tip will help the seasoning stick to the surface of the shrimp and create a beautiful golden-brown crust.
Cook the shrimp:
- In a medium skillet, heat the oil over medium-high heat. Add the shrimp and cook for 2 minutes, flip and cook for an additional 1 to 2 minutes, or until no longer pink.
Make the salsa:
- In a large bowl, combine the tomatoes, corn, black beans, red onion, avocado, cilantro, lime juice, and salt. Toss to combine.
Assemble:
- Assemble the tacos by placing a small scoop of the black bean salsa onto each tortilla, add some shrimp, and top with crumbled feta and chopped cilantro.
Notes
- Before cooking the shrimp, remove the shells, tails, and veins. You can complete this step the night before and refrigerate the shrimp in an airtight container, or purchase them shelled and deveined for a few extra dollars.
- If using frozen shrimp, make sure they are completely thawed before cooking.
Jennifer says
I made these tacos from the book. The book has been one of my best purchases in 2019. Thanks for making the videos to go along with the recipes!