Cajun Shrimp Tacos With Tomatillo Salsa Food
CAJUN SHRIMP TACOS WITH MANGO SALSA
These Cajun Shrimp Tacos with Mango Salsa are the easiest, most succulent shrimp tacos paired with a bright and flavorful homemade mango salsa. Ready in only 15 minutes - these tacos are fresh, simple and satisfying!
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390 kcal, Carbohydrate 63.5 g, Protein 26.7 g, Fat 5.9 g, SaturatedFat 2 g, Cholesterol 172 mg, Sodium 321 mg, Fiber 8.4 g, Sugar 11.3 g, ServingSize 1 serving
CAJUN SHRIMP TACOS
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
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 WITH AVOCADO TOMATILLO SALSA
This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!
Provided by McCrazy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
- Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
- Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g
CAJUN SHRIMP TACOS WITH TOMATILLO SALSA
Categories Dairy Leafy Green Shellfish Sauté Seafood Shrimp Avocado Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- For Sour Cream:
- Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- For Shrimp:
- Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
- Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
TOMATILLO SALSA
This recipe was created to accompany [Cajun Shrimp Tacos with Tomatillo Salsa](/recipes/recipe_views/views/2228). Can be prepared in 45 minutes or less.
Yield Makes about 3 3/4 cups
Number Of Ingredients 4
Steps:
- Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)
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- In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
- Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
- Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.
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- In a ]medium sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.
- To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
- Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.
CAJUN SHRIMP TACOS WITH TOMATILLO SALSA RECIPE
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- To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done.
- To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.
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- Preheat oven to 350 degrees F. Wrap tortillas in heavy foil. Heat in preheated oven 10 minutes. Meanwhile, prepare Fresh Tomato Salsa; set aside.
- In a bowl toss beans with 1/2 teaspoon jerk seasoning. In another bowl toss shrimp with remaining 1/2 teaspoon seasoning. Heat oil in large skillet over medium-high heat. Add green beans; cook and stir for 3 minutes. Add shrimp to skillet; cook and stir 2 to 3 minutes more or until shrimp turn opaque.
- To serve, fill each warm tortilla with about 1/3 cup shrimp and green bean mixture. Serve with salsa. Makes 4 servings (2 tortillas each plus 2/3 cup salsa).
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- To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.
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- Heat the tortillas on the grill 1 minute on each side. Top each tortilla with 1/4 cup cabbage and 2 tablespoons carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 tablespoons salsa.
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CAJUN SHRIMP TACOS WITH TOMATILLO SALSA
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CAJUN SHRIMP TACOS WITH TOMATILLO SALSA RECIPE ...
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CAJUN SHRIMP TACOS WITH TOMATILLO SALSA RECIPE
Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl. Preheat oven to 350F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of …
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