Cajun Shrimp Tacos With Tomatillo Salsa Recipes

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

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.

CAJUN SHRIMP TACOS

Steps:

• Toss the shrimp with the Cajun seasoning. Let sit for 5 minutes if you have time. If not, move to step two.
• Heat a skillet over medium high heat. Melt the butter. Add the shrimp and cook for 2-3 minutes per side until cooked through.
• Warm the corn tortillas. Assemble the tacos by adding the shrimp, sliced avocado, chopped cilantro, and lime juice to the tortillas.

CAJUN SHRIMP TACOS WITH MANGO SALSA

Steps:

• To prepare the salsa toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos.
• In a large skillet melt the butter on high heat. Season shrimp with cajun seasoning and add shrimp to skillet. Cook until pink, shouldn't take more than a couple minutes. Turn off heat and squeeze half a lemon over the shrimp.
• To assemble tacos, start with coleslaw mix, shrimp then salsa.

CAJUN SHRIMP TACOS WITH TOMATILLO SALSA

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.

TOMATILLO SALSA

Steps:

• Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)