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Listed in: Tacos
1 pound (455 g) jumbo shrimp, peeled and deveined
1 tablespoon (7 g) Cajun seasoning
2 tablespoons (30 ml) olive oil
3 Roma tomatoes, diced
11/2 cups (190 g) corn kernels
1 can (15-ounce/428 g) black beans, rinsed and drained
1/2 red onion, diced
2 avocados, pitted, peeled, and diced
1/4 cup (4 g) chopped fresh cilantro, plus more for serving
1 lime, juiced
1/2 teaspoon salt
12 corn tortillas
4 ounces (115 g) feta cheese, crumbled
In a medium bowl, toss the shrimp with the Cajun seasoning.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2 minutes, then flip and cook for an additional 1 to 2 minutes, until no longer pink.
In a large bowl, combine the tomatoes, corn, black beans, red onion, avocado, cilantro, lime juice, and salt. Toss to mix well.
Assemble the tacos by placing a scoop of avocado salsa on each tortilla, then add some shrimp and top with crumbled feta and cilantro.
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