EAT: Cajun Shrimp Tacos with Purple Slaw and Fresh Salsa

Bustle&Rye - Cajun Shrimp Tacos

This weekend I decided to go all out for Sunday night dinner. While I wouldn’t call this a ‘quick’ prep meal, it’s all super easy (mostly chopping!) and for the most part pretty healthy. Checkout the instructions and ingredients below so you can try for yourself! And report back…it’s SOOOOO GOOD.

PURPLE SLAW


Ingredients:

  • 1/2 head of purple cabbage
  • 1 carrot
  • 2 tbsp white vinegar
  • juice of 1/2 a lime
  • oregano (if you like cilantro use that instead…I hate it though…HATE IT.)

Instructions:  In a blender chop the cabbage and carrots until fine, add in all other ingredients stir and set aside.

FRESH SALSA


Ingredients:

  • 2 tomatoes
  • 1 bell pepper (i used half a red and half an orange)
  • 3 coves garlic
  • 1/4 red onion
  • 1 cob or 1/2 can of corn (I forgot this last night but it really makes it better)
  • juice of 1/2 a lime
  • juice of 1/2 a lemon
  • salt to taste

Instructions: Chop all ingredients and add in a bowl, add in lime, lemon and salt and set aside.

CAJUN SHRIMP

Ingredients:

  • 2 bags of frozen cooked shrimp
  • 1/2 cup of flour
  • 1 tbsp chipotle pepper
  • 1 tbsp garlic salt
  • 1 tbsp cayenne
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1/2 cup of cooking oil (I use coconut)

Instructions: Thaw and rinse frozen shrimp, leave in a colander to drain dry and set aside.  In a large mixing bowl combine dry ingredients, add shrimp and toss until coated.  In a skillet add oil until hot, add in shrimp and fry until golden brown, tossing regularly.

CAJUN SHRIMP TACO

Season the shrimp with extra salt and go for it!  Wrap it all up in a tortilla, I like to add avocado for creaminess but other than that it’s this simple.  Dive in and enjoy, it’s so good. SO GOOD.

What your favourite taco to make?

R.

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