Claire Corlett

Fish Food, Fish Tanks, and More
Cajun Shrimp Tacos with Avocado Salsa | Week 39 Taco Tuesday Cookbook

Cajun Shrimp Tacos with Avocado Salsa | Week 39 Taco Tuesday Cookbook

– You guys, these tacos,
spicy, sweet, full of texture. Cajun shrimp tacos with avocado salsa is exactly what we’re making today. Are you as excited as I am when Taco Tuesday comes around? If not, make sure you grab a copy of “The Taco Tuesday Cookbook,” because it will guarantee
happiness and good eats every single week. The first we’re going to do
to get these easy tacos going is to place our shrimp in a bowl and add some of the Cajun seasoning. You can use fresh shrimp and peel them, or if you use frozen, make sure that they’re fully
thawed before you cook them. In this cast-iron skillet, I’m going to add some oil
and heat it over medium heat. If you watch this Taco
Tuesday series of videos, you know that I use my seasoned
cast-iron skillet often, especially for tacos,
because it really gives it a great toasty crust
that I really appreciate. Now that the oil and the pan are hot, the shrimp go in for
about two minutes per side until they’re cooked through. While they cook, I’m going
to make my avocado salsa. I’m using Roma tomatoes and I’m
going to scoop out the seeds so that my salsa isn’t super soggy. The great thing about this salsa is that you can make it ahead of time and keep it in the fridge. So Tuesday nights, all you
have to do is cook your shrimp, and in five minutes, your
Taco Tuesday dinner is done. While you’re cooking, you can
also flip your shrimp over. You don’t want to overcook your shrimp, because then they get
chewy, and that’s not good. In this bowl, I’m going to
combine the tomatoes, corn, black beans, red onion,
avocado, some chopped cilantro, lime juice, and salt. Let’s give it a good toss. Oh, yum. This will be great on
top of some salad greens, over cheese quesadillas, heck, or even inside
the cheese quesadilla. Oh, right, the shrimp. As soon as they’re done, we’re
going to assemble the tacos, but first, we’re going
to toast our tortillas, which you know, I love to
do them over an open flame. To assemble, we place a scoop of the avocado and black bean salsa, then top it with a few cooked shrimp and crumbled feta or Cotija
cheese right over the top. For good measure, let’s add
some cilantro, and boom, 10 minutes, and your Taco
Tuesday dinner is ready. That Cajun seasoning is spicy enough to shine through the black
beans and the avocado salsa. I just want to keep eating these. For the recipe and details
on how you can grab a copy of “The Taco Tuesday Cookbook,” check the links right below this video. What do you think? Are you going to make Taco Tuesday the best day of your week? If so, click that red Subscribe button. A new fresh taco is coming
your way every Tuesday. See you next week. (festive music)

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