Cajun Shrimp Tacos with Avocado Sauce

5 from 1 vote

Cajun Shrimp Tacos with Avocado Sauce

These Cajun Shrimp Tacos are fast and flavorful! They're made with Cajun seasoning, black beans, and topped with cilantro lime avocado sauce.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: shrimp tacos with avocado sauce, avocado sauce for tacos, gluten free shrimp tacos

Servings:

Calories: 306kcal

Author: Christine Rooney

Equipment

Ingredients

For The Avocado Sauce:

1 ripe avocado
⅓ cup sour cream full fat
2 cloves garlic
⅓ cup cilantro minced
3 Tbsp. lime juice equals 1-2 large limes
¼ tsp. kosher salt
2-3 Tbsp. water

For The Shrimp Tacos:

1 lb. shrimp thawed and peeled
2 Tbsp. olive oil
2-3 tsp. Cajun seasoning depending on spice preference
2 cloves garlic
¼ tsp. kosher salt
⅛ tsp. pepper
1 can refried black beans or beans of choice
5 corn tortillas or flour if not gluten free
toppings such as lettuce or greens, bell peppers, radishes, diced mangoes optional

US Customary - Metric

Instructions

For The Avocado Crema:

Cut one large ripe avocado in half, remove and discard the pit, and scoop the avocado into a food processor.
Remove the skins and roughly chop 2 cloves of garlic.
Roughly chop ⅓ cup of fresh cilantro.
Squeeze the juice of 1-2 limes until you have 3 Tbsp. of lime juice.
Add the ⅓ cup of full fat sour cream, chopped garlic, cilantro, and 3 Tbsp. of lime juice to the food processor along with 2 Tbsp. of water and ¼ tsp. of kosher salt.
Puree the mixture until it is smooth and creamy. Add 1 Tbsp. or more of water if needed until the mixture has reached your desired consistency.

For The Shrimp Tacos:

Thaw (if frozen) 1 lb. of shrimp. Remove the shells if needed once thawed and devein and remove the shells if fresh. Discard the veins and shrimp shells.
Place the shrimp on a plate lined with paper towels and place another paper towel on top of the shrimp to absorb any excess water.
Mince 2 cloves of garlic.
Place a large skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil to the skillet.
Add the shrimp to the skillet along with 2-3 tsp. of Cajun seasoning, ¼ tsp. of kosher salt and ⅛ tsp. of pepper. Sauté for 2-3 minutes on the first side.
Flip the shrimp and add the minced garlic to the skillet.
Sauté for another 2-3 minutes on the second side, or until the shrimp is cooked through and the garlic fragrant.
Remove the skillet from the heat and set aside.
Heat 1 can of refried black beans (or beans of choice) in a small pan on the stove top according to package instructions.
To Serve: Spread some of the beans onto a warmed tortilla. Top with the sauteed Cajun shrimp and drizzle with desired amount of avocado sauce. Garnish with fresh veggies, fruit, salsa, or hot sauce (optional).

Notes

The nutritional information includes the avocado sauce.

Feel free to adjust the amount of Cajun seasoning according to your desired spice level. 2 tsp. of Cajun seasoning amounts to a mild spice level but more can be used if you prefer spicier shrimp.

Any leftover avocado sauce may be stored in an airtight container in the fridge for 2-3 days.

This recipe can be served on tostadas instead of tortillas if desired.

Nutrition