Cajun Shrimp Tacos with Spicy Tomatillo Dressing

These shrimp tacos have become a staple in my kitchen. Most of the time spent preparing them is just in chopping the veggies. If you've got those ready to go, this is a really fast meal. I buy frozen shrimp and then thaw them under cold water for 15 minutes prior to cooking, if you think ahead it is better to thaw them in the refrigerator the day before. Either way, if you are using frozen shrimp, make sure they are full thawed before cooking. Shrimp cook REALLY fast, and they continue cooking even after you take them off the heat. Therefore, make sure to keep a good eye on them, and only cook them for about 60 seconds on each side. Any longer and they will be tough and chewy. I like my shrimp tacos on flour tortillas (I buy the Tortilla Land's uncooked flour tortillas, which makes these tacos taste even more fresh) but corn is also good if you are looking to go gluten free.

Prep time: 20 minutes

Cook time: 3 minutes
Yield: 4-6 Tacos

Serving Size: 1 Taco
Calories per serving: 400-600 (depending on amount of dressing and size of tortilla)

Ingredients:

• 1 lb Shrimp, peeled and deveined, tails removed
• 1 Tbsp Olive Oil
• 2 tsp Cajun Seasoning
• 1 tsp Chili Powder
• 1/4 tsp Cayenne Pepper
• 1 Romaine Lettuce heart, shredded
• 1 Avocado, sliced
• 1 cup Pico de Gallo
• 1 cup Spicy Tomatillo Dressing
• 4-6 Flour Tortillas
• 4-6 Lime wedges

Cooking Directions:

1. In medium bowl, mix together the Cajun seasoning, chili powder, and cayenne pepper. Toss shrimp in seasoning mix. Heat olive oil on large skillet on medium heat, then place seasoned shrimp in heated skillet. Cook for approximately 1 minute on each side, or until opaque.
2. Fill tacos with shrimp and top with shredded lettuce, avocado, pico, dressing, and fresh lime juice.