Cajun Shrimp Tacos Recipe

Inspired by Giuseppe's Bar & Grille Henderson

Time30m

Serves3

Sautéed Cajun shrimp, arugula, avocado, feta cheese and pico de gallo with creamy lemon garlic sauce on three soft flour tortillas

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Ingredients

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Shrimp

1 pound Shrimp, peeled and deveined

2 tablespoons Cajun seasoning

1 tablespoon olive oil

Toppings

2 cups Arugula

1 medium Avocado, sliced

1 cup Feta cheese, crumbled

1 cup Pico de gallo

3 pieces Soft flour tortillas

Creamy Lemon Garlic Sauce

1 cup Mayonnaise

2 cloves Garlic, minced

2 tablespoons ReaLemon lemon juice

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparing the Shrimp

Season the Shrimp

In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until well coated.

Sauté the Shrimp

Heat olive oil in a skillet over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.

Making the Creamy Lemon Garlic Sauce

Combine Ingredients

In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

Assembling the Tacos

Warm the Tortillas

In a dry skillet or microwave, warm the soft flour tortillas for a few seconds until pliable.

Layer the Ingredients

On each tortilla, place a handful of arugula, followed by sautéed shrimp, slices of avocado, a sprinkle of feta cheese, and a generous spoonful of pico de gallo.

Drizzle the Sauce

Top each taco with the creamy lemon garlic sauce.

Serve

Fold the tortillas over the filling and serve immediately while warm.