Caleb’s Cajun Tacos “The Best Shrimp Tacos I’ve Ever Had”
Caleb makes the best food and he has been carving out time in his schedule to cook more often. He usually just opens the fridge and scours the pantry, carefully evaluating what we have, and then comes up with something phenomenal. He loves creating dry rubs and experimenting with spices.Yesterday, he made the greatest cajun tacos … ever. No joke! During a ZOOM call, when he was asked by a co-worker what he had for dinner, he replied, “I had the best cajun shrimp tacos ever.”
1/4Pound18-24 medium-sized Peeled, Deveined Shrimp (If frozen, be sure to thaw)
6Soft Flour Tortillas
2TbspFresh Chopped Parsley
2TbspBADIA Seasoning Louisiana Cajun Seasoning
1TbspSoy Saucefor deglazing
1can refried black beansoptional
1/4LbSweet & Sour Cole Slaw from Deli as a topping
Heat dry skillet on high heat until skillet is hot and grille/warm flour tortillas for about 90 seconds per side to achieve desired char; set tortillas aside.
Turn heat down to med/high heat and pour all shrimp, including marinade into the skillet, while arranging shrimp into one layer in the skillet (may flare up and splatter a bit so be careful!).
Allow shrimp to cook for about 2 minutes on the initial side.
Flip shrimp over and allow to cook on the opposite side for another minute.
Pour additional soy into a pan to deglaze marinade and toss over shrimp to finalize cooking. Move shrimp and most of the marinade/deglaze into a bowl for preparation for serving.
(optional, if not using refried black beans, skip steps 6 & 7) Pour canned refried black beans into skillet and stir constantly to absorb all remaining marinade and heat thoroughly for about 3-5 minutes.
Smear a generous dollop of refried beans into the bottom of each tortilla.
Place 3-4 shrimp in a tortilla, top with slaw, eat, and smile
The easiest way to make these tacos is to use raw peeled deveined unfrozen shrimp. Once thawed, marinate shrimp with soy, honey, olive oil, and a cajun seasoning blend for up to 24 hours.