Name: Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, dairy-free, healthy)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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; 1/8 tsp cayenne pepper; salt to taste; 2 cups purple cabbage (shredded); 1/4 cup fresh cilantro; 1/4 cup red onion (chopped); juice of one lime; salt to taste; 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; 5-6 tortillas (place them in foil and bake it for a few minutes)

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

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