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October 3, 2018 17 Comments

Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, dairy-free, healthy)

Scrumptious Cajun Shrimp Tacos with Avocado Cream Sauce. The sauce is vegan, see recipe below.
Cajun Shrimp Tacos with Avocado Cream Sauce

My husband and I have been married for almost a year now, and it’s interesting to see how comfortable we’ve gotten with each other. 

Back in the day when we were dating, I used to get professional blowouts every time he flew out to see me. Since living with him, he now gets to see my hair in its natural form which is dry, frizzy and curly. I’m not the only one whose gotten comfortable, Mr. Honey What’s Cooking has too.

Back in the day he used to get all dressed up for me, but now all he wears are his black shorts and black tank top – he literally lives in those. For those of you who follow me on InstaStories know I’m not exaggerating.

Ahhh… how quickly things change. With that said, if I had to choose between uncertainty and excitement versus comfort and routine, I would choose the latter any day.

Now onto these delicious Cajun Shrimp Tacos topped with Avocado Cream Sauce. Once you make these, you’ll never make any other kind of shrimp tacos again – they are that good.

cajun shrimp tacos with avocado cream sauce are:

Gluten-Free (choose gluten-free corn tortillas)
Dairy-Free
Healthy
Perfect Weeknight Meal
Light & Delicious
30 Minutes to Make
Delectable

 

How to make Cajun Shrimp Tacos with Avocado Cream Sauce step by step?

1. In a medium size bowl, start by mixing the seasonings for the shrimp… extra virgin olive oil, garlic, cajun creole seasoning, cayenne pepper, and salt.

2. Add the shrimp to the seasoning and mix well. Cover with a plastic wrap and place the shrimp in the refrigerator for 10-15 minutes.

3. Now prepare the cabbage slaw. In a large bowl, combine all the ingredients for the slaw.

4. Mix and set aside until ready to serve the tacos.

5. Now prepare the Avocado Cream Sauce. In a food processor combine all the ingredients for the sauce.

6. Pulse and blend for about 30 seconds.

7. Sauce is ready, and it’s vegan.

8. Take a bunch of corn tortillas and place them in a foil and cover.

9. Place the foiled tortillas in a toaster oven and bake for about 10 minutes at 400 degrees.

10. While the tortillas warm up, cook the shrimp. Heat a cast-iron skillet on medium heat. Coat the bottom of the skillet with a spray of olive oil. You don’t need much oil as the shrimp already has oil. Place the shrimp on the skillet. You will need to do this in 2 batches.

 

11. Cook the shrimp for 2 to 2½ minutes on each side. Do NOT overcook. Flip. The shrimp will be charred.

12. Remove the shrimp from the skillet, and repeat with the next batch.

13. Shrimp is done.

14. Tortillas should be done.

15. Now assemble. Place cabbage slaw on one half of the tortilla.

16. Place 3 pieces of shrimp on the other side. You can remove the tail at this time.

17. Top with avocado cream sauce.

18. Serve immediately.

Enjoy

Print Pin
5 from 4 votes

Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, dairy-free, healthy)

Scrumptious Cajun Shrimp Tacos with topped with a vegan Avocado Cream Sauce.


Course Main Course
Cuisine Mexican
Keyword Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 Tacos
Calories 306kcal
Author Nisha @ honeywhatscooking


Ingredients

Marinated Shrimp

  • 1 pound fresh large shrimp deveined (~16 pieces of shrimp)
  • 1 1/2 tbsp extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 tbsp no-salt cajun creole seasoning I used Spice Hunter
  • 1/8 tsp cayenne pepper
  • salt to taste

Cabbage Slaw

  • 2 cups purple cabbage shredded
  • 1/4 cup fresh cilantro
  • 1/4 cup red onion chopped
  • juice of one lime
  • salt to taste

Avocado Cream Sauce

  • 1 avocado
  • handful of fresh cilantro
  • juice of 1 lime
  • 1 jalapeno deseeded
  • 2 cloves garlic
  • 1/2 tsp cumin powder
  • 2-3 tbsp water start with 2, add more if need be
  • salt to taste

Corn Tortillas

  • 5-6 tortillas place them in foil and bake it for a few minutes

Instructions

  • In a medium size bowl, start by mixing the seasonings for the shrimp... extra virgin olive oil, garlic, cajun creole seasoning, cayenne pepper, and salt.
  • Add the shrimp to the seasoning and mix well. Cover with a plastic wrap and place the shrimp in the refrigerator for 10-15 minutes.
  • Now prepare the cabbage slaw. In a large bowl, combine all the ingredients for the slaw.
  • Mix and set aside until ready to serve the tacos.
  • Now prepare the Avocado Cream Sauce. In a food processor combine all the ingredients for the sauce.
  • Pulse and blend for about 30 seconds.
  • Sauce is ready, and it's vegan.
  • Take a bunch of corn tortillas and place them in a foil and cover.
  • Place the foiled tortillas in a toaster oven and bake for about 10 minutes at 400 degrees.
  • While the tortillas warm up, cook the shrimp. Heat a cast-iron skillet on medium heat. Coat the bottom of the skillet with a spray of olive oil. You don't need much oil as the shrimp already has oil. Place the shrimp on the skillet. You will need to do this in 2 batches.
  • Cook the shrimp for 2 to 2 1/2 minutes on each side. Do NOT overcook. Flip. The shrimp will be charred.
  • Remove the shrimp from the skillet, and repeat with the next batch.
  • Shrimp is done.
  • Tortillas should be done.
  • Now assemble. Place cabbage slaw on one half of the tortilla.
  • Place 3 pieces of shrimp on the other side. You can remove the tail at this time.
  • Top with avocado cream sauce.
  • Serve immediately.

Notes

 

Nutrition Facts
Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, dairy-free, healthy)
Amount Per Serving
Calories 306 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 229mg76%
Sodium 926mg40%
Potassium 444mg13%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 4g4%
Protein 23g46%
Vitamin A 1251IU25%
Vitamin C 33mg40%
Calcium 192mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: Avocado, Cabbage, Dairy-Free, Fish & Seafood, Gluten-Free, Healthy-ish Meals, Main Course, Mexican, Recipes Tagged With: Recipes

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Reader Interactions

Comments

  1. Salma says

    October 10, 2018 at 2:24 pm

    This looks amazing Nisha! Pinning for later.

    Reply
    • honeywhatscooking says

      October 11, 2018 at 3:34 pm

      You’re the sweetest. Thanks so much Salma! xoxo

      Reply
  2. Jennifer says

    October 10, 2018 at 2:29 pm

    5 stars
    I made this and it was amazing. Lovedddd the sauce and the shrimp was perfect. I always used to overlook my shrimp. Thanks!!!

    Reply
    • honeywhatscooking says

      October 11, 2018 at 3:34 pm

      Thanks so much for your feedback Jen. Appreciate it. Yes, shrimp can be easily overcooked. 2 minutes on each side max. 🙂

      Reply
  3. Mich says

    January 19, 2019 at 12:45 am

    Do you have nutritional data for this recipe? Looks delish!!

    Reply
    • honeywhatscooking says

      February 2, 2019 at 3:11 am

      HI Mich. I’m sorry, I do not. You can use an app such as myfitnesspal and plug in the recipe and check. I should probably start adding nutrition as well.

      Reply
  4. Joe says

    March 29, 2019 at 7:48 pm

    5 stars
    So tasty! I will be saving this recipe! thanks for sharing!

    Reply
    • honeywhatscooking says

      March 31, 2019 at 3:43 pm

      No problem Joe. Glad you liked it.

      Reply
  5. Rinku says

    August 8, 2019 at 7:16 am

    Loved this recipe – shrimp turned out delish and my sister and hubby absolutely loved having this tacos! And hubby asked me to add this recipe in our weekly meals now on! Thank you for sharing awesome recipes!

    PS: I love reading your recipe blog with little personal story ❤️

    Reply
    • honeywhatscooking says

      October 7, 2019 at 2:49 am

      So glad to hear that Rinku. Awww.. i love these shrimp tacos. You’re so sweet, thanks for the compliment. xoxo

      Reply
  6. Patty says

    September 11, 2019 at 11:29 am

    Thanks for the great recipe. Can’t wait to try it

    Reply
    • honeywhatscooking says

      October 7, 2019 at 2:43 am

      So glad to hear that Patty. 🙂

      Reply
  7. Preeya Malik says

    January 7, 2020 at 5:00 pm

    5 stars
    This recipe is such a crowd pleaser. I have yet to serve it to someone who doesn’t absolutely love it. So good!

    Reply
  8. Angela says

    February 1, 2020 at 7:36 pm

    This recipe is amazing. I did substitute broccoli slaw instead of the purple cabbage. Hubby loved it.

    Reply
  9. Christina says

    June 8, 2020 at 1:55 pm

    5 stars
    There were so good! I used beef instead of shrimp and parsley instead of cilantro, but otherwise followed the recipe. Very tasty, even my friend who is not gluten/dairy free loved them. I will say the recipe makes WAY more than 5 tacos, we made 13 and still had slaw leftover. Obviously not a bad thing, but if you want less you could probably cut the recipe in half 🙂

    Reply
  10. honeywhatscooking says

    October 12, 2018 at 12:21 pm

    Thanks for sharing! 🙂

    Reply

Trackbacks

  1. Weekly meal plan: 5 easy meals from kid-friendly salad to sliders says:
    October 12, 2018 at 6:01 am

    […] though it’s October, it still feels like summer where I live. So we’re craving these Cajun shrimp tacos at Honey, What’s Cooking? My kids love shrimp, but you could use the same seasonings on […]

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
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2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
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Maple syrup, for garnish
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10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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