Get ready, your taste buds will be dancing in a matter of minutes with this incredibly simple, healthy, and delicious cajun shrimp tacos recipe. These spicy shrimp tacos are an easy recipe, perfect for a busy weeknight.
It’s spicy cajun seasoned shrimp, quick corn avocado salsa, and a sweet n spicy 3-ingredient yogurt sauce.
Falling in love with shrimp tacos is as easy as 1-2-3! The best part is, this Taco Tuesday will only take 15 minutes to pull together. Not kidding!
Taco night is a family favorite at our house. These delicious tacos are a great option for a quick weeknight meal and even our picky eaters love it!
Using fresh ingredients that are natural and clean along with an organic spice mix, this meal is a healthier option with an irresistible flavor.
Let’s start with some healthy intentions and affirmations.
Take a few deep grounding breaths. Set intentions that align with your goals and desires for your and your family’s health, day, and meal.
Some suggestions include:
My intention is to create a healthy meal that brings joy and great health to everyone tonight.
It is my intention to have healthy blood sugar levels before and after every meal. I feel fantastic and full of healthy energy.
I release excess weight effortlessly as I eat healthy and delicious meals.
Read more about using intentions and affirmations here.
Grab your shopping list and let's head to the grocery store!
For the cajun shrimp tacos:
Raw wild-caught medium shrimp
Cajun spice blend (organic is best, check to avoid ingredients that aren’t spices!)
Avocado oil- is the most stable cooking oil and has the highest smoke point
For the Corn salsa:
Organic Cilantro- amazing heavy metal detoxifier+ excellent flavor for salsa
Pink Himalayan salt- the best salt with the most healthy profile of necessary trace minerals!
For the tangy sauce:
Plain Greek yogurt
See the recipe card for quantities.
Heat oil and Cook seasoned shrimp 4-6 minutes.
Mix corn, onion, cilantro, lime juice, and salt in a medium bowl.
In a separate bowl, mix together Greek yogurt, maple syrup, lemon juice, and cayenne
(If using only one skillet, do this step first!) In skillet: Warm tortillas on a dry skillet on medium-high heat until slightly hardened. 2-3 minutes
In the oven: Preheat oven to 400F and place corn tortillas on a baking pan for 4 minutes
Hint: Do not get the corn tortilla too hard or it may break and won’t fold properly. If too soft, it may fall apart when introduced to sauce or wet/warm food. The idea is to warm it enough to slightly harden, where it can still fold nicely!
Dairy-free: plain coconut or cashew milk yogurt is a good substitute for plain Greek yogurt
Corn tortillas can be substituted with cassava or almond flour tortillas
Add diced tomato and uncured bacon bits or your favorite taco toppings for a more decadent taco
Small or Medium Bowl
2 Cooking Spoons
Baking Pan (If heating tortillas in the oven instead of on the stove)
Store leftover shrimp, corn salsa, tortillas, and yogurt sauce separately, each in an airtight container in the fridge. Can be stored for up to 4 days.
Aside from the shrimp, these ingredients don’t typically stand up to freezing.
Yes! Make sure to choose wild-caught shrimp. Farmed shrimp is the alternative and have likely been subjected to unnatural environment and diet that affects the quality of meat. When shrimp lives in their natural environment and consumes their natural diet, they are high in protein and an excellent source of zinc, iron, potassium, phosphorus, and magnesium.
For medium shrimp, plan for 4-5 shrimp per taco and around 2 tacos per person.
Organic refried beans with lime and green chilies, pico de gallo salsa and chips, Spanish rice, and garden salad are all sides that pair well with tacos. Of course, tacos are so delicious that you will forget all about a side dish before devouring the whole thing!
You can definitely use either corn or flour, cassava or almond flour tortillas. Corn or cassava flour typically works the best though
Cajun Shrimp Tacos with Corn Salsa
- 20 oz Raw wild-caught Medium Shrimp thawed
- 1 teaspoon avocado oil
- 1 can organic Corn drained and rinsed
- 1 ripe medium Avocado diced
- 1 medium red onion minced
- ½ bunch Organic Cilantro rinsed and chopped
- 1 Lime juiced
- 2 tbs Cajun seasoning
- 2 teaspoon pure Maple syrup
- Pinch of Cayenne optional
- ½ Lemon juiced
- 1 cup plain Greek yogurt
- 6-8 Corn tortillas
- Thaw and rinse shrimp in a colander. Heat oil on medium high in a skillet. Add shrimp and season well with cajun spice seasoning. Cook, stirring and flipping periodically for 5-7 minutes or until pink and opaque. Remove from heat.
- Put rinsed corn, minced onion, chopped cilantro, juiced lime, and salt to taste in a medium bowl and mix together.
- In a separate smaller bowl, mix together Greek yogurt, maple syrup, lemon juice, and cayenne (if desired)
- ( if using only one skillet, do this step first!) in skillet: heat corn tortillas on a dry skillet on medium high until slightly hardened. About 2-3 minutes
- In the oven: preheat oven to 400F and place corn tortillas on a plain baking pan for 4 minutes remove from heat and let stand on the pan for one minute.
Drain the corn in the colander first or in a separate strainer, before raw shrimp.
Be sure to clean the colander and any surrounding surfaces well before and after using it with raw shrimp or any raw meat
Cook shrimp to 145F internal temperature.