Best Cajun Shrimp Tacos With Tomatillo Salsa Recipes

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Shrimp Tacos with Avocado Tomatillo Salsa image

This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!

Provided by McCrazy

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 avocado - peeled, pitted and diced
½ white onion, chopped
4 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 ½ teaspoons salt
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2 limes

Steps:

Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g

CAJUN SHRIMP TACOS WITH TOMATILLO SALSA

Cajun Shrimp Tacos with Tomatillo Salsa image

Categories Dairy Leafy Green Shellfish Sauté Seafood Shrimp Avocado Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Ingredients

Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Shrimp
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, deveined
2 tablespoons olive oil
1 tablespoon minced garlic
Tomatillo Salsa
16 purchased taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed

Steps:

For Sour Cream:
Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
For Shrimp:
Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.