Cajun Shrimp Tacos (Phase 2 and Diabetes)

Posted On November 15, 2013

tacos with shrimp

Cajun Shrimp Tacos (Phase 2 and Diabetes)

These are very yummy with a little spice. You can change it up and make them a lettuce wrap for Phase 1 approved recipe. You can also serve with cheese, avocado, etc. Use your imagination. We recommend a whole wheat tortilla for these instead of corn. If you make it a wrap instead, it can be a paleo friendly recipe.


  • 1 tablespoon dried oregano
  • 1 T dried thyme
  • 1 T dried basil
  • 1/2 T cayenne
  • 1 T creole seasoning
  • 1 T cajun seasoning
  • 1 T black pepper
  • 1 T salt 8 corn tortillas
  • 2 T olive oil, divided
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lb uncooked shrimp, peeled, deveined
  • orange bell pepper yellow bell pepper sliced thin
  • 1 (14 ounce) can fire roasted diced tomates


  • Preheat oven to 450 degrees.
  • In a small bowl combine the oregano, thyme, basil, cayenne, creole seasoning, cajun seasoning, pepper and salt. Whisk to combine. Working with four tortillas (we recommend whole wheat tortillas) at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Just do a sprinkle, about 1/2 teaspoon to 3/4 teaspoon, on each tortilla reserving the rest of the spice mixture for later. Optional step: Place tortillas on a taco mold if you have one. If not, invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas. (You can also just use lettuce for a wrap instead)
  • Heat oil in heavy large skillet over medium high heat. Add onion and saute for 7-10 minutes, add garlic and sauté until fragrant, about 1 minute. Add shrimp and about 1 1/2 tablespoons of the spice mix. Sauté until just beginning to turn opaque in center, about 4 minutes. Transfer to a small bowl.
  • In the same skillet add the bell pepper and saute about 5 minutes until slightly soft, but still crisp. Add the tomatoes and simmer for 3 to 5 minutes and then add then add the shrimp back and toss well. Simmer one more minute and then remove from heat. Taste and add a teaspoon or so more of the spice mixture if desired.
  • Fill the taco shells with the shrimp and peppers.

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