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

Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, dairy-free, healthy)
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.
This looks amazing Nisha! Pinning for later.
You’re the sweetest. Thanks so much Salma! xoxo
I made this and it was amazing. Lovedddd the sauce and the shrimp was perfect. I always used to overlook my shrimp. Thanks!!!
Thanks so much for your feedback Jen. Appreciate it. Yes, shrimp can be easily overcooked. 2 minutes on each side max. 🙂
Do you have nutritional data for this recipe? Looks delish!!
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.
So tasty! I will be saving this recipe! thanks for sharing!
No problem Joe. Glad you liked it.
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 ❤️
So glad to hear that Rinku. Awww.. i love these shrimp tacos. You’re so sweet, thanks for the compliment. xoxo
Thanks for the great recipe. Can’t wait to try it
So glad to hear that Patty. 🙂
This recipe is such a crowd pleaser. I have yet to serve it to someone who doesn’t absolutely love it. So good!
This recipe is amazing. I did substitute broccoli slaw instead of the purple cabbage. Hubby loved it.
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 🙂
Thanks for sharing! 🙂