Fresh & Flavourful Shrimp Tacos

A healthy meal that is booming with flavour and easy to whip up within minutes.

What makes tacos so amazing is how customizable they are! You can make them as simple or diverse as you'd like. You know that question "If you could only eat one thing for the rest of your life, what would it be?" Now I have thought long and hard about this one and my answer is tacos! These shrimp tacos are layered with flavours and easy to assemble!

Fresh & Flavourful Shrimp Tacos

Cajun Shrimp

• 300g peeled white shrimp

• 1 tablespoon cajun spice

• 1/2 tablespoon cayenne pepper

• 1 tablespoon butter

• 1 tablespoon olive oil

• Salt and pepper to taste

• 6 corn tortillas

• Half of a lime

Spicy Dill Salsa - Just 4 ingredients

• 1 roma tomato

• 1/4 of red onion

• 1/2 tablespoon dill

• 1/2 tablespoon red chilli flakes

Simple Coleslaw

• Half a bag of coleslaw

• 1/2 tablespoon sugar

• 1/2 tablespoon salt and pepper

• 2 tablespoons white vinegar

• 1 tablespoon olive oil

The Avocado Sauce - The best part

• 2 large avocados

• 1/2 cup of sour cream

• 2 cloves garlic

• Half of a lime

• Salt and pepper to taste

Directions

1. Begin by deshelling the shrimp, in a large bowl. Coat the shrimp in cajun, cayenne, salt, pepper and a splash of olive oil.

2. For the sauce using a blender, blend the avocados, garlic, sour cream and lime until your desired smoothness! I like to keep mine a little chunky! Then season with salt and pepper.

3. Assembling this salsa is super easy, dice your tomato and red onion. Season with dill and chilli flakes.

4. This coleslaw is light and refreshing! Mix together until the cabbage is well coated.

5. Over medium high, heat your pan and add 1 tablespoon of butter. Allow the butter to begin to sizzle before searing your shrimp. Cook the shrimp for about 2 minutes per side.

6. Warm your corn tortillas in a pan over medium heat about 40 seconds per side.

7. Build your taco by spreading a spoonful of that amazing avocado sauce, a bed of coleslaw, fill each taco with 2-3 shrimp topped with our spicy dill salsa.

8. Lastly use the other half of the lime and freshly squeeze over your tacos for added freshness and enjoy!

A note from the author

I enjoyed these shrimp tacos on an ice fishing trip. Accompanied by my boyfriend we packed up and set out on Lake Of The Woods targeting Lake Trout. Lets be honest.. ice fishing is equal parts fishing, snacking and story telling. I prepped majority of this recipe before we headed out for the day. All I had to do when we were ready to eat was was warm the tortillas, cook the shrimp and assemble the tacos! We devoured them before they had any chance to get cold. After lunch was when the real action began.. We both caught and released lake trout over 30inches!