The Best Cajun Shrimp Tacos
You'll love these spicy shrimp tacos with fresh black bean salsa and the perfect amount of heat from Cajun spices.
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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.
Nutrition
Serving: 2 tacos | Calories: 203kcal | Carbohydrates: 28g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 326mg | Potassium: 392mg | Fiber: 7g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
