Shrimp tossed in Cajun seasoning, pan seared, and loaded in a corn tortilla with broccoli slaw and avocado cream sauce for a spicy, creamy, shrimp taco! The heat from the shrimp is tamed with the avocado sauce with a perfect crunch from the slaw!
WW My Way Smart Points: 9 Green, 7 Blue, 7 Purple
WW Freestyle Smart Points: 6
Cooking Up the Shrimp
I tossed my Cajun spice seasoning with the raw shrimp in it until they were evenly coated.
I heated a non-stick skillet and cooked the shrimp about 3 minutes on each side until they were pink and cooked through.
Creamy Avocado Sauce
To balance out the spice of the shrimp, I made my avocado cream sauce. I started with 2 haas avocados and mashed them with a fork until no large chunks remained. I added in the lime juice, salt, pepper, and minced garlic and gave it a good stir
I then added in the Greek yogurt and onion powder and mixed it until everything was nice and even and placed the avocado cream sauce in the fridge until it was time to serve. I made this earlier in the morning so that when it was dinner time, all i had to do was cook up the shrimp.
Assembling the Taco
I warmed up my corn tortillas and places the broccoli slaw on the shell. I then topped the slaw with the Cajun shrimp and the avocado sauce.
Serve and Enjoy these spicy, creamy, Cajun Tacos!