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30-Minute Cajun Chicken and Shrimp Tacos Recipe

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4.2 from 22 reviews

These Cajun Chicken and Shrimp Tacos are a flavorful and quick meal perfect for busy weeknights. Juicy chicken breast cubes and tender king prawns are seasoned with a homemade Cajun spice mix and sautéed to perfection. Served with a creamy avocado lime sauce and crunchy cabbage slaw, wrapped in warm tortillas, these tacos deliver a delightful blend of spice, creaminess, and freshness in just 30 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Protein and Seasoning

  • 250 g boneless skinless chicken breast, diced into bite-sized cubes
  • 165 g king prawns, defrosted
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili and garlic seasoning
  • ½ tablespoon Cajun seasoning
  • 1 teaspoon garlic powder

Avocado Lime Cream

  • 1 avocado, flesh scooped out
  • 150 ml fat-free Greek yogurt
  • Juice of 1 lime
  • ½ bunch coriander (cilantro)
  • 100-200 ml water (to adjust sauce consistency)
  • Sea salt and black pepper, to taste

Slaw and Tacos

  • 150 g white cabbage, shredded
  • 8 small corn or flour tortillas

Instructions

  1. Prepare the Spice Mix: In a medium bowl, combine the chili and garlic seasoning, Cajun seasoning, and garlic powder to create a flavorful spice blend for the proteins.
  2. Season the Chicken and Prawns: Pat the prawns dry with paper towels to remove excess moisture. Toss the prawns and chicken cubes thoroughly in the prepared spice mix, ensuring every piece is evenly coated with seasoning.
  3. Cook the Chicken and Prawns: Heat the vegetable oil in a cast iron or large frying pan over medium-high heat until shimmering. Add the chicken cubes and cook for 5-6 minutes until they start browning. Then add the prawns and continue cooking for another 3-4 minutes until the chicken is cooked through and the prawns turn pink and opaque.
  4. Prepare the Avocado Lime Cream: Combine the avocado flesh, coriander leaves, lime juice, and Greek yogurt in a food processor. Blend until the sauce is smooth and creamy. Season with sea salt and black pepper to taste. If the sauce is too thick, gradually add 100-200 ml water to reach a drizzling consistency suitable for topping tacos.
  5. Make the Cabbage Slaw: Thinly slice the white cabbage into fine ribbons. Place the cabbage in a large bowl and toss it with some of the avocado lime cream sauce until well coated. Adjust the amount of sauce to your preference for moisture and creaminess.
  6. Assemble the Tacos: Lay the tortillas flat on a clean surface. Add a generous layer of the cabbage slaw, followed by the cooked chicken and prawn mixture. Drizzle more avocado lime cream over the top before folding or rolling the tacos. Serve immediately while warm.

Notes

  • Patting prawns dry before seasoning helps them sear better and prevents excess water from steaming them.
  • You can adjust the water in the avocado sauce to make it thinner or thicker based on preference.
  • Use corn tortillas for a gluten-free option; flour tortillas for a softer texture.
  • Chicken cubes should be cooked thoroughly until no longer pink inside.
  • If you prefer a spicier taco, add extra Cajun seasoning or chili flakes to taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American Cajun

Find it online: https://allyumcooks.com/30-minute-cajun-chicken-and-shrimp-tacos-recipe/