Filled with so much flavor, these spicy Cajun shrimp tacos are just what you need for the next time you want to shake things up on taco night. Juicy, Cajun seasoned shrimp loaded into warm corn tortillas and topped with fajita style sautéed vegetables, this easy recipe comes together in under 30 minutes making it perfect for a weeknight meal.
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If you want to elevate your Taco Tuesday night, this Cajun shrimp taco recipe might be just what you need. (Or if you prefer, these beef tacos would work too!)
Using a handful of simple ingredients, they come together quickly and might just be the best shrimp tacos you've ever had.
Cajun spice adds just a little bit of heat (as it does to this Cajun shrimp rice skillet) but it is balanced out by the sautéed onions and peppers for a simple and healthy meal.
The Ingredients
- Shrimp- Peeled and deveined. I prefer to use smaller shrimp (~71-90 count) when I make tacos so that I have several in each tortilla but you can use large shrimp if you prefer.
- Cajun Seasoning- I love using this homemade Cajun seasoning blend- it is made with common spices and gives you control over the level of spice. I have notes for how to make a small batch (just enough for this recipe) in the recipe card (though if you make a big batch, you could make any of these 8+ Delicious Recipes to Use Cajun Seasoning). Creole seasoning or this taco seasoning could also be used though the flavor of the tacos will vary slightly.
- Bell Peppers- I like to use a variety of colors. If you'd like to serve your tacos with something else such as pineapple salsa or cabbage slaw, you can skip the fajita vegetables.
- White Onion- Yellow or red onion can be used instead or leave it out.
- Avocado Oil- Olive oil will also work.
- Sea Salt- Table or kosher salt can be used instead. Depending on the Cajun spice blend that you use, you may need to reduce it or add more.
- Lemon or Lime Juice- A splash of citrus brings all of the flavors together. It will still taste great if you don't have any though.
- Corn Tortillas- Feel free to serve your tacos in flour tortillas or even oatmeal tortillas instead though corn tortillas do add to the "taco" taste.
- Toppings- Serve your tacos with all of your favorite toppings- chopped herbs, lettuce, tomatoes, etc.
The Method
1. Cook shrimp. Heat 1 tablespoon of oil in a large skillet over medium heat. Place the raw shrimp in a single layer, squeeze the lemon juice and sprinkle the Cajun spice blend evenly over top. Let the shrimp cook for 2-3 minutes, then stir and flip. Cook for an additional 1-2 minutes until pink and opaque.
Remove the cooked, seasoned shrimp to a plate.
2. Cook vegetables. Add the remaining tablespoon of oil to the hot skillet and stir in the vegetables. Cook for 5-10 minutes, stirring often until softened and starting to caramelize.
If you'd like, you can stir the shrimp back in and serve it all together or you can serve them separately.
3. Assemble. Scoop the shrimp and vegetables into warm tortillas along with lettuce, onions, avocado and whatever else you like to serve your tacos with.
Leftovers and Storage
To Store: Store the leftover shrimp and vegetables in an airtight container in the refrigerator for up to 3 days and then assemble tacos when ready to eat them.
To Reheat: Reheat the shrimp and vegetables in the microwave until warmed through and then assemble fresh Cajun shrimp tacos.
Make it Your Own
- Make Cajun Chicken Tacos- In place of shrimp, thinly slice 1 pound of boneless skinless chicken thighs. Follow the directions as written except you will need to extend the cooking time in order to cook the chicken all the way through.
- Skip the Fajita Vegetables- While I find the peppers and onions perfectly complement the flavors of the tacos, you can skip them and serve the tacos with a creamy slaw, salsa or whatever else you'd like.
Serving Ideas
The best part about taco night might just be how you can make it your own and include all of your favorite toppings! Here are some toppings that would go great with these tacos.
- Greek Yogurt or Sour Cream
- Pineapple or Mango Salsa
- Black Beans
- Sliced Red Onion
- Diced Tomatoes
- Avocado
And if you're looking for side dishes, try serving these spicy shrimp tacos with:
- Cajun Corn
- Crispy Baked Sweet Plantains
- Guacamole and Tortilla Chips
- Or check out this list of sides for fish tacos
Make just enough homemade Cajun seasoning to use in this recipe by mixing together in a small bowl the following:
¾ teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
pinch dried thyme
And if you liked this recipe...
...you might like these are Cajun seasoned recipes!
Recipe Card
Cajun Shrimp Tacos with Fajita Vegetables
Ingredients
Shrimp
- 1 tablespoon avocado oil
- 1 tablespoon lemon or lime juice
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- 1 lb peeled shrimp
Fajita Vegetables
- 1 tablespoon avocado oil
- 3 bell peppers sliced
- 1 onion sliced
For Serving
- 16 6 inch corn tortillas
- avocado
- lettuce, spinach or alfalfa sprouts
- cilantro and green onions
- Greek yogurt and salsa
Instructions
- Heat 1 tablespoon oil in a large pan over medium heat and add shrimp in a single layer. Sprinkle Cajun seasoning and squeeze lemon juice over top. Sauté until cooked through (they should be pink and opaque) and then transfer to a plate, about 5 minutes.
- To the same pan, add the remaining 1 tablespoon of oil and the vegetables. Sauté until soft and lightly caramelized, about 10 minutes.
- Turn off the heat and add the shrimp back to the pan.
- Divide shrimp and vegetables into warm tortillas and serve with desired toppings.
Sarah says
This is my absolute favorite shrimp dish. Soooo flavourful. Best I’ve ever had. Thanks
Janessa says
I'm so glad you liked this recipe, Sarah! Thank you for your kind review.
annette c marchbanks says
Made these for a dinner party (along with your fish tacos and lemon rice). A very easy and quick recipe that is outstanding. I always use your cajun seasoning for other applications as well (great for zucchini on the grill!). This is a recipe that is great for a dinner party but also for any weeknight dinner. Loved it!
Janessa says
I'm so glad you liked this recipe, Annette! Thank you for your kind review!
Jack says
I'll be making this again and again!