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Cajun Shrimp Tacos With Cilantro Crème and Guacamole

Get a sneak taste of one of the newest additions on the LifeCafe’s new poolside menu with this make-at-home dish.
Cajun Shrimp Tacos With Cilantro Crème and Guacamole

When it comes to tacos, ingredients matter. Everyone has their own preference, but as of late, more inventive combinations have popped up on menus, making this food type a powerhouse of options and opportunities. This approach is a favorite of mine, as it’s versatile and offers great texture, freshness, and flavor.

Enjoy for a twist on your typical taco night or set up these ingredients at a gathering to make for a fun experience for everyone’s who part of the celebration.

If desired, swap the shrimp for your preferred protein, or cauliflower for another plant-based substitute. You could also use whole romaine leaves instead of tortillas if you’d like to opt for grain-free shell.

  • Makes 6 servings
  • Prep Time 30 minutes
  • Cook Time 25 minutes


For the tacos:

  • 2 lbs. (32–40 shrimp) shrimp, peeled and deveined
  • 2 tbs. Cajun seasoning
  • 2 poblano peppers, seeds removed and diced
  • 6 ears of corn
  • 2 onions, diced
  • 1 head romaine, chopped
  • 12 corn tortillas

Optional toppings:

  • Jalapeño slices
  • Radish slices
  • Diced onion
  • Fresh cilantro, minced
  • Scallions, diced
  • Fresh squeezed lime juice

For the cilantro crème:

  • 1 cup sour cream
  • 2 tbs. garlic, chopped
  • 1/4 cup cilantro
  • Juice of 1 lime
  • 1 cup scallions
  • Salt and pepper to taste

For the guacamole:

  • 5 avocados
  • 1 tbs. garlic, minced
  • 2 oz. fresh lime juice
  • 1 oz. Tabasco sauce
  • 1/2 cup cilantro, minced
  • 3 oz. red onion, minced
  • 1/2 cup tomato, diced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 jalapeño, seeds removed and minced


Season the shrimp with the Cajun seasoning. Set aside.
Make the cilantro crème and guacamole, mixing together the respective ingredients until well combined. Set aside.
Cut the corn off the cob. Sautéing each ingredient individually, lightly sauté the corn, poblano, and onion. Less is more here: You want to heat and activate the flavor profile, but still maintain the original texture. Once cooked, transfer to a single bowl and mix together. Season with salt and pepper.
Turn on the grill, placing the seasoned shrimp on it once heated. Cook until done, about two to three minutes on each side. Dice the cooked shrimp and add to the corn poblano mix.
Set out all of the fixings and assemble your tacos using ingredients and amounts to fit your taste.

Thoughts to share?

Chef Ryan Dodge

Ryan Dodge is a Twin Cities–based chef.

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