Cajun Shrimp Street Tacos Food

SHRIMP STREET TACOS RECIPE

Shrimp Street Tacos Recipe image

Shrimp Street Tacos Recipe are flavorful and oh so tasty. . . just perfect for your Cinco de Mayo fiesta!

Provided by Created by CookingwithRuthie.com

Time 25m

Number Of Ingredients 10

Ingredients

1½ pounds medium shrimp, 41/50 shelled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
2-3 tablespoons dry white wine or chicken stock
1/4 cup sweet chili pepper sauce (I like trader joes)
sea salt and pepper to taste
*if you prefer more heat use red pepper flakes in place of black pepper
3 cups leafy greens or cabbage
1/3 cup red onion, large diced
16 white corn tortillas (any size will work)

Steps:

Heat large skillet over medium high heat, add olive oil and allow to warm and coat pan.
When oil gets hot and close to the smoking point, add garlic and shrimp and cook 1 minute per side; stirring constantly until lightly browned
Add white wine and simmer for 2-3 minutes until shrimp are pink in color and translucent.
Add sweet chili pepper sauce and toss to coat, remove from heat.
Season to taste with sea salt and pepper; set aside.
Warm tortillas in a separate skillet with or without oil; hold warm.
When ready to serve: place greens on two tacos, add red onion, and the top with prepared shrimp.
Serve with additional sweet chili pepper sauce and Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 982 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CAJUN SHRIMP TACOS

Cajun Shrimp Tacos image

These fifteen minute Cajun Shrimp Tacos are packed with flavor from a homemade spice rub. Served in corn tortillas with sliced avocado, cilantro, and lime juice.

Provided by Kristen McCaffrey

Categories Dinner

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb raw shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 tbsp butter
8 corn tortillas (or low carb tortillas)
1 avocado, sliced
1/4 cup cilantro, chopped
1 lime

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.

Nutrition Facts : ServingSize 2 tacos, Calories 313 cal, Carbohydrate 28 g, Fat 12 g, Protein 27 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 190 mg, Sodium 235 mg, Sugar 1 g

SHRIMP TACOS

Shrimp Tacos image

Make a zesty coleslaw to top these grilled shrimp tacos.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

Preheat an outdoor grill or grill pan over high heat.
Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.