Cajun Shrimp Tacos

Spice up your taco night with these Cajun Shrimp Tacos, a family favorite that's filling and flavorful. Spicy, bold, Cajun-flavored tender shrimp with crunchy veggies make it a classic weeknight meal.

This New Orleans-inspired recipe is a breeze to make. With straightforward steps and easy-to-find ingredients, it is perfect for a quick, hassle-free meal(like this blackened mahi mahi tacos).

I admire how the Cajun seasoning makes these tacos outstanding, delivering a spicy, irresistible punch(that worked well in this Cajun aioli).

This Cajun Shrimp Taco recipe is fabulously customizable. Whether you adjust the spice level or add different toppings, there's room for your personal touch.

Why You'll Love This Recipe?

⭐️Simple & Easy.

⭐️Versatile & Customizable.

⭐️Crowd-Pleasing. 

Ingredients

• Shrimp: I have used frozen, tail-off, and deveined raw shrimp; if you use fresh shrimp, ensure they are deveined and cleaned.
• Olive Oil: Adds a subtle flavor, and you may swap it with canola or vegetable oil.
• Cajun Seasoning: You can use store-bought or homemade cajun seasoning.
• Garlic Powder: Using fresh minced garlic is an excellent alternative if you're looking for a more intense flavor.
• Cayenne Pepper: I added it for extra heat; you can skip it or substitute it with paprika for mild heat.
• Flour Tortillas: I have used store-bought flour tortillas. However, you can pick your favorite!
• Veggies: Today, I've included cabbage, red onion, avocado, spinach, tomato for crunch and a burst of color. 
• Taco sauce: For a creamy finish. Try this fish taco sauce.
• Lime Wedges: Their juice adds an authentic, fresh finish to this best Cajun shrimp tacos.
• Fresh Cilantro garnishes the taco and adds freshness. If you're not a fan, you can skip using it.

How To Make Cajun Shrimp Tacos?

1. Mix raw shrimp with olive oil, Cajun seasoning, garlic powder, cayenne pepper, and salt until evenly coated.

2. Heat a cast iron skillet over medium-high heat. Cook the shrimp on each side for 2-3 minutes until pink, then set aside.

3. Warm the tortillas in a skillet for 30 seconds on each side, then set aside.

4. Assemble the tacos by layering cabbage, red onion, chopped tomato, Cajun shrimp, avocado, spinach, taco sauce, cilantro, and lime juice on each tortilla, and serve immediately.

Leftovers

• I never had a chance to store the leftover tacos; they just vanished as soon as I made them. However, if you have leftovers, you can store the ingredients separately and assemble them again before serving.
• Wrap the tortillas in the aluminum foil or air-tight container and refrigerate them for about a week.
• Transfer the shrimp to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat them over the stovetop by adding a little water(to prevent them from drying out).
• Refrigerate the veggies in an airtight container for about two days. You can also repurpose them into a salad.

♨️How To Adjust The Heat?

These Cajun shrimp tacos have a noticeable heat due to the Cajun seasoning and cayenne pepper.

You can minimize the heat by skipping or reducing the amount of cayenne pepper, or you can use mild Cajun seasoning.

To enhance the heat, add jalapeños slices or pickled jalapenos.

Variations

• Blackened Shrimp Tacos: Swap the Cajun seasoning for a blackening spice blend for a smokier flavor.  
• Add Salsa: Incorporate mango or peach salsa for an extra crunch and a hint of sharpness.
• Slaw: Crisp cabbage slaw, or Cajun coleslaw, would be the perfect addition to these Cajun shrimp tacos. 

Recipe Tips & Tricks

• Tender Shrimp: Cooking shrimp is quick. To avoid a rubbery texture, cook them until they turn pink, 2-3 minutes on each side over medium-high heat, for the best Cajun shrimp tacos.
• Adjust the seasoning: Adjust the Cajun spices to your heat tolerance. If you prefer milder flavors, reduce the cayenne pepper or add more for extra heat.
• Warm Tortillas Properly by heating them until soft and slightly charred in the oven(with broil setting) or over the stovetop.

FAQs