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

Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5 Tacos
Calories: 306kcal
Author: Nisha
Scrumptious Cajun Shrimp Tacos with topped with a vegan Avocado Cream Sauce.
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Marinated Shrimp

  • 1 pound fresh large shrimp deveined (~16 pieces of shrimp)
  • 1 ½ tablespoon extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 tablespoon no-salt cajun creole seasoning I used Spice Hunter
  • teaspoon cayenne pepper
  • salt to taste

Cabbage Slaw

  • 2 cups purple cabbage shredded
  • ¼ cup fresh cilantro
  • ¼ 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
  • ½ teaspoon cumin powder
  • 2-3 tablespoon 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


  • 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 ½ 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.




Calories: 306kcal | Carbohydrates: 24g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 229mg | Sodium: 926mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 33mg | Calcium: 192mg | Iron: 4mg