Cajun Shrimp Tacos with Marinated Vegetables & Cotija Cheese

Ingredients
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  • 10 oz Shrimp
  • 4 Flour Tortillas
  • 2 stalks Celery
  • 4 oz Sweet Peppers
  • 2 Scallions
  • 4 oz Grape Or Cherry Tomatoes
  • 6 oz Carrots
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Grated Cotija Cheese
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)

 

 

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1.If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. If you’re using the stove and you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.  Peel the carrots; grate on the large side of box grater. Roughly chop the piquante peppers. Cut out and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes. In a medium bowl, combine the halved tomatoes, sliced sweet peppers and half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

 

 

 

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2.While the vegetables marinate, in a bowl, combine the mayonnaise, sliced celery and white bottoms of the scallions, grated carrots, chopped piquante peppers, and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

 

 

 

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3.While the slaw marinates, pat the shrimp dry with paper towels.

STOVE: Remove and discard the tails. Season with salt, pepper, and half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate.
GRILL: Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. Carefully remove and discard the tails.

 

 

 

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4.STOVE: If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until toasted. Transfer to a work surface.

 

 

 

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5.Assemble the tacos using the warmed tortillas, cooked shrimp, marinated vegetables (discarding any marinating liquid), cheese,  and sliced green tops of the scallions. Serve with the slaw on the side. Enjoy!

 

These Southern-inspired tacos pack plenty of zesty flavor: tender shrimp are seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes.

One Comment Add yours

  1. mistimaan说道:

    Looks tasty

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