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    Cajun Shrimp Tacos with Avocado Cream Sauce (gluten-free, da

    Dinner
    Mexican
    Quick Cook
    Seafood
    ​

    5 servings

    porcije

    20 minutes

    aktivno vrijeme

    30 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    1 pound fresh large shrimp (deveined (~16 pieces of shrimp))

    1 1/2 tbsp extra virgin olive oil

    2 cloves garlic (chopped)

    1 tbsp no-salt cajun creole seasoning

    1/8 tsp cayenne pepper

    salt to taste

    2 cups purple cabbage (shredded)

    1/4 cup fresh cilantro

    1/4 cup red onion (chopped)

    juice of one lime

    salt to taste

    1 avocado

    handful of fresh cilantro

    juice of 1 lime

    1 jalapeno (deseeded)

    2 cloves garlic

    1/2 tsp cumin powder

    2-3 tbsp water (start with 2, add more if need be)

    salt to taste

    5-6 tortillas (place them in foil and bake it for a few minutes)

    Upute

    In a medium size bowl, start by mixing the seasonings for the shrimp... extra virgin olive oil, garlic, cajun creole seasoning, cayenne pepper, and salt.

    Add the shrimp to the seasoning and mix well. Cover with a plastic wrap and place the shrimp in the refrigerator for 10-15 minutes.

    Now prepare the cabbage slaw. In a large bowl, combine all the ingredients for the slaw.

    Mix and set aside until ready to serve the tacos.

    Now prepare the Avocado Cream Sauce. In a food processor combine all the ingredients for the sauce.

    Pulse and blend for about 30 seconds.

    Sauce is ready, and it's vegan.

    Take a bunch of corn tortillas and place them in a foil and cover.

    Place the foiled tortillas in a toaster oven and bake for about 10 minutes at 400 degrees.

    While the tortillas warm up, cook the shrimp. Heat a cast-iron skillet on medium heat. Coat the bottom of the skillet with a spray of olive oil. You don't need much oil as the shrimp already has oil. Place the shrimp on the skillet. You will need to do this in 2 batches.

    Cook the shrimp for 2 to 2 1/2 minutes on each side. Do NOT overcook. Flip. The shrimp will be charred.

    Remove the shrimp from the skillet, and repeat with the next batch.

    Shrimp is done.

    Tortillas should be done.

    Now assemble. Place cabbage slaw on one half of the tortilla.

    Place 3 pieces of shrimp on the other side. You can remove the tail at this time.

    Top with avocado cream sauce.

    Serve immediately.

    Prehrana

    Veličina porcije

    -

    Kalorije

    306 kcal

    Ukupno masti

    14 g

    Zasićene masti

    2 g

    Nezasićene masti

    -

    Trans masti

    -

    Kolesterol

    229 mg

    Natrij

    926 mg

    Ukupni ugljikohidrati

    24 g

    Dijetalna vlakna

    5 g

    Ukupni šećeri

    4 g

    Proteini

    23 g

    5 servings

    porcije

    20 minutes

    aktivno vrijeme

    30 minutes

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    1 pound fresh large shrimp (deveined (~16 pieces of shrimp))

    1 1/2 tbsp extra virgin olive oil

    2 cloves garlic (chopped)

    1 tbsp no-salt cajun creole seasoning

    1/8 tsp cayenne pepper

    salt to taste

    2 cups purple cabbage (shredded)

    1/4 cup fresh cilantro

    1/4 cup red onion (chopped)

    juice of one lime

    salt to taste

    1 avocado

    handful of fresh cilantro

    juice of 1 lime

    1 jalapeno (deseeded)

    2 cloves garlic

    1/2 tsp cumin powder

    2-3 tbsp water (start with 2, add more if need be)

    salt to taste

    5-6 tortillas (place them in foil and bake it for a few minutes)

    Upute

    1

    In a medium size bowl, start by mixing the seasonings for the shrimp... extra virgin olive oil, garlic, cajun creole seasoning, cayenne pepper, and salt.

    2

    Add the shrimp to the seasoning and mix well. Cover with a plastic wrap and place the shrimp in the refrigerator for 10-15 minutes.

    3

    Now prepare the cabbage slaw. In a large bowl, combine all the ingredients for the slaw.

    4

    Mix and set aside until ready to serve the tacos.

    5

    Now prepare the Avocado Cream Sauce. In a food processor combine all the ingredients for the sauce.

    6

    Pulse and blend for about 30 seconds.

    7

    Sauce is ready, and it's vegan.

    8

    Take a bunch of corn tortillas and place them in a foil and cover.

    9

    Place the foiled tortillas in a toaster oven and bake for about 10 minutes at 400 degrees.

    10

    While the tortillas warm up, cook the shrimp. Heat a cast-iron skillet on medium heat. Coat the bottom of the skillet with a spray of olive oil. You don't need much oil as the shrimp already has oil. Place the shrimp on the skillet. You will need to do this in 2 batches.

    11

    Cook the shrimp for 2 to 2 1/2 minutes on each side. Do NOT overcook. Flip. The shrimp will be charred.

    12

    Remove the shrimp from the skillet, and repeat with the next batch.

    13

    Shrimp is done.

    14

    Tortillas should be done.

    15

    Now assemble. Place cabbage slaw on one half of the tortilla.

    16

    Place 3 pieces of shrimp on the other side. You can remove the tail at this time.

    17

    Top with avocado cream sauce.

    18

    Serve immediately.