Cajun Shrimp Tacos

I had a cooking night with a friend of mine this past weekend. We had planned on the dinner a while back, but I didn't start thinking about what to make until the day before. Wild caught shrimp was on sale so I knew I wanted to make something with that. I remembered that I had bought a couple dried chili varieties with plans to create something. A few months had passed and I realized I still had those unopened packets, so they were the inspiration for these tacos. The seasoning blend is really delicious and totally makes these tacos. You could probably leave out either the ancho or chipotle pepper, but it might not have the same flavor, so if you can find them it's totally worth it.

We topped the tacos with my mango avocado salsa and a cabbage/shredded carrot blend I bought already packaged. When I was at Sprouts shopping for the ingredients for the tacos, I saw a bag of shishito peppers and purchased them on a whim. My friend fried them up and they were super delicious and an easy, healthy side dish. We also made some cauliflower rice with lime juice and cilantro.

I used Stupid Easy Paleo's tortilla recipe for this dish. I made them ahead of time and was a littler nervous because they seemed more like crepes than tortillas, but they tasted great with the tacos.


Cajun seasoning:

1tsp ancho chili powder

2 tsp chipotle chili powder

1/2 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1/2 tsp dried oregano

pinch cayenne

pinch salt

1/8 tsp black pepper

1/2 tsp basil

1/2 tsp corianderr

1/2 tsp onioin powder


1 lb wild caught shrimp

1 bag shredded cabbage and carrots (or just shred your own)

Mango avocado salsa


1. Peel and devein the shrimp and place in a bowl

2. Coat shrimp in cajun seasoning and marinate in the fridge for at least 1 hour. You'll have some left over seasoning

3. Prepare mango salsa and tortillas while the shrimps marinade

4. Heat 1 tablespoon coconut oil in a medium sized skillet

5. Place shrimp in a single layer in the skillet and heat until pink on one side, about 3-5 minutes

6. Flip shrimp over and cook until entire shrimp is pink, 2-3 more minutes

7. Remove shrimp and cut in half (or thirds if you're using extra large shrimp) for bite-sized pieces

8. Place shrimp (about 3 shrimp's worth) on tortilla, then cabbage and then salsa

Serve and enjoy!

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