Cajun Shrimp Tacos – this Louisiana inspired shrimp taco recipe features perfectly spiced shrimp topped with an easy to make, creamy avocado puree. Ready in less than 30 minutes!
These Spicy Shrimp Tacos with Avocado Sauce For One are perfectly spiced with a fabulous blend of cajun seasonings.
My husband, daughter and I recently returned from a quick weekend trip to Louisiana. We spent Easter weekend visiting my husband’s parents at his family’s farm. Although it’s not a “working farm” any longer, we still refer to it as “the farm”.
Years ago, my husband’s family grew and sold hay and Christmas trees. Now, “the farm” is just a beautiful piece of property; a small farmhouse on about 100 acres that his parents would love to sell. We would love for them to sell it too, doing so would mean they would likely move to Houston and we would love having them here.
Every time we visit Louisiana, we always manage to eat plenty of seafood. Fresh Gulf seafood can be found everywhere and it’s hard to find a bad seafood meal when you visit the New Orleans area.
These shrimp tacos are totally reminiscent of the seafood dinners we enjoy every time we visit Louisiana and I’m excited to share them with you today.
Made with just a few fresh ingredients, these delicious shrimp tacos can be prepared and on your dinner table in under 30 minutes!
If you can get fresh shrimp, great. If not, it’s okay. Frozen packaged shrimp makes it easy. I usually buy bags of frozen shrimp and keep them stashed in my freezer for quick meals. This way, I can make these shrimp tacos or my Zucchini Noodles with Garlic and Shrimp For One, my Shrimp and Prosciutto Pasta or my husband’s favorite Shrimp Creole For One any time of the year.
How To Make Shrimp Tacos
A typical Cajun or Creole seasoning will include a mix of paprika, garlic, thyme, salt, pepper and cayenne. This flavorful blend of spices creates a subtle heat and enormous flavor.
The spicy shrimp cooks quickly. Then, pile the cooked shrimp high on flour tortillas and top them with a creamy sauce made with avocado, low fat yogurt, spinach, lime juice, and spices.
The sauce will keep in the fridge for a couple of days. It’s also delicious on chicken or fish.
This easy recipe is perfect if you’re cooking for one. Enjoy!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this shrimp taco recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Shrimp: Shrimp Scampi, Shrimp Fettuccine, Seafood Gumbo
- Cajun seasoning: Slow Cooker Red Beans and Rice, Crawfish Beignets
- Avocado: Avocado Toast, Avocado Salad with Berries, Guacamole
- Yogurt: Tropical Smoothie, Saag Paneer, Beef Stroganoff
- Lime juice: Key Lime Pie, Lime Posset, Skinny Margarita
- Spinach: Crustless Spinach Quiche, Spinach and Orzo Salad, Pork Stir Fry
- Tortillas: Baked Tortilla Chips, Chicken Fajitas, Homemade Tortillas
- Cilantro: Baked Cod with Chermoula, Turkey Chili, Vegetarian Enchiladas
What To Serve With Shrimp Tacos
Other Single Serving Taco Recipes
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For examples of the dishes used at One Dish Kitchen, please visit our Store page.
- 1 cup shrimp , uncooked, peeled, deveined
- 1/4 teaspoon cajun seasoning (I use Tony Chachere’s)
- 1/2 tablespoon butter
- 2 cloves garlic , minced
- 1 avocado – halved, pitted
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lime juice
- 2 cups spinach
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 Flour tortillas
- 1/4 cup cilantro , chopped
- TO COOK THE SHRIMP
- Place the shrimp in a medium-sized bowl. Add the spices; toss to coat. Let stand 5 minutes.
- Melt the butter in a small skillet over medium-high heat.
- Add garlic and saute until fragrant, about 1 minute.
- Add shrimp; saute until opaque in center, about 5 minutes. Transfer to a small bowl.
- TO MAKE THE AVOCADO PUREE
- TO SERVE
- Top tortillas with equal amounts of shrimp, drizzle with Avocado Puree and sprinkle with chopped cilantro.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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