Cajun Shrimp Tacos with Fajita Vegetables

Shrimp taco filling in corn tortillas with lettuce and peppers.

Print Recipe

5 from 32 votes

Cajun Shrimp Tacos with Fajita Vegetables

Prep Time10

Cook Time20

Total Time20

Servings: tacos

Calories: 420kcal

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.

Notes

Cajun Seasoning Substitute

In place of the Cajun seasoning, you can use the following combination:

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

Leftovers

Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat and assemble when ready to eat.

*Nutrition includes corn tortillas and fajita vegetables but does not include toppings.

Nutrition