These chicken and shrimp tacos are quick, delicious, and perfect for a healthy meal. Juicy chicken and succulent prawns are seasoned perfectly and topped with a refreshing avocado lime cream. Easy to prepare and sure to be a hit.
You'll also love my other Mexican-inspired recipes, such as steak fajitas, pulled chicken tacos, vegetarian enchiladas, one-pot Mexican chicken, and roasted mushroom tacos.
Jump to:
⭐️ Why this recipe works
- Flavourful Combination: The blend of chicken and shrimp provides a unique and tasty combination, appealing to both meat and seafood lovers.
- Spice Mix: The homemade spice mix with chili, garlic, and Cajun seasoning gives the tacos a perfect kick without being overly spicy.
- Creamy Avocado Lime Cream: This sauce adds a refreshing and creamy element that balances the spiciness of the chicken and shrimp.
- Healthy Ingredients: This recipe is both nutritious and delicious, using fat-free Greek yogurt, avocado, and fresh cabbage.
- Quick and Easy: This recipe is straightforward and can be prepared in under 30 minutes, making it perfect for busy weeknights.
🧾 Ingredients overview
- Chicken breast: Provides a lean protein base for the tacos.
- King prawns: Adds a succulent seafood element that complements the chicken.
- Vegetable oil: Used for frying the chicken and prawns to achieve a nice, golden brown texture.
- Chili and garlic seasoning: Adds a spicy and aromatic flavor to the dish.
- Cajun seasoning: Enhances the dish with a smoky and slightly spicy taste.
- Garlic powder: Adds depth and a subtle garlic flavor to the spice mix.
- Avocado: The base for the creamy and nutritious avocado lime cream.
- Greek yogurt: Adds a tangy and creamy texture to the avocado lime cream.
- Lime juice: Provides a zesty freshness to the avocado lime cream.
- Coriander (cilantro): Adds a fresh, herbal flavor to the cream and slaw.
- White cabbage: Adds a crunchy texture and acts as a base for the slaw.
- Corn or flour tortillas: The vessel for the tacos, offering a soft and pliable base for the fillings.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Cajun Chicken and Shrimp Tacos recipe step-by-step
- Prepare the spice mix: Combine the chilli and garlic seasoning, Cajun seasoning, and garlic powder in a medium bowl.
- Season the chicken and prawns: Pat the prawns dry with a paper towel. Toss the prawns and chicken cubes in the spice mix until evenly coated.
- Cook the chicken and prawns: Heat the vegetable oil in a cast iron or large frying pan over medium-high heat. Once the oil is shimmering, add the chicken cubes. Fry for about 5-6 minutes until the chicken starts to brown. Add the prawns to the pan and cook for an additional 3-4 minutes, or until both the chicken and prawns are fully cooked.
- Prepare the avocado lime cream: In a food processor, blend the avocado, coriander leaves, lime juice, and Greek yogurt until smooth. Season with sea salt and pepper to taste. If the sauce is too thick, gradually add water until you achieve a drizzling consistency.
- Make the cabbage slaw: Thinly slice the cabbage into ribbons and place in a large bowl. Add some of the avocado sauce to the cabbage and toss until well coated. Adjust the amount of sauce based on your preference.
- Assemble the tacos: Lay the tortillas flat. Add a layer of cabbage slaw, followed by the chicken and prawn mix. Drizzle with additional avocado lime cream.
📖 Variations
- Protein: Substitute the chicken or shrimp with tofu for a vegetarian version.
- Spice Level: Adjust the amount of chili seasoning to make the tacos more or less spicy.
- Tortillas: Use whole wheat tortillas for a healthier option or lettuce wraps for a low-carb version.
- Cream: Swap Greek yogurt with sour cream or dairy-free yogurt for a different flavour profile.
- Slaw: Add shredded carrots or radishes to the cabbage slaw for extra crunch and colour.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Marinating: Marinate the chicken and shrimp in the spice mix for at least 30 minutes to enhance the flavors.
- Grilling: For a smoky flavour, grill the chicken and shrimp instead of frying.
- Avocado Handling: To prevent the avocado cream from browning, press a piece of plastic wrap directly onto its surface before storing.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled chicken and shrimp mix in an airtight container in the fridge for up to 2 days. Keep the avocado cream and cabbage slaw in separate containers to maintain freshness.
- Reheat: To reheat, warm the chicken and shrimp mix in a skillet over medium heat until heated through. You can also use a microwave, heating in 30-second intervals until warm.
❓Recipe FAQ's
Yes, you can make the avocado cream and cabbage slaw ahead of time and store them in the fridge. Cook the chicken and shrimp fresh for the best texture.
Yes, you can use pre-cooked shrimp and chicken. Just toss them in the spice mix and heat them briefly in a pan to warm through and blend the flavors.
You can mash the avocado with a fork and mix it with yogurt, lime juice, and chopped cilantro for a chunkier texture.
You can use a chipotle mayo, garlic aioli, or even a classic sour cream.
Looking for other Mexican-inspired recipes like this? Try these:
If you tried this Cajun Chicken and Shrimp Tacos please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The Best 30-Minute Cajun Chicken and Shrimp Tacos
Ingredients
For the chicken and prawns:
- 250 g boneless, skinless chicken breast, diced into bite-sized cubes
- 165 g king prawns, defrosted
- 2 tablespoons vegetable oil
For the spice mix:
- 1 tablespoon chilli and garlic seasoning
- ½ tablespoon Cajun seasoning
- 1 teaspoon garlic powder
For the 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, see notes
For assembling:
- 150 g white cabbage, shredded (see notes)
- 8 small corn or flour tortillas
Instructions
- Prepare the spice mix: In a medium bowl, combine the chilli and garlic seasoning, Cajun seasoning, and garlic powder.
- Season the chicken and prawns: Pat the prawns dry with a paper towel. Toss the prawns and chicken cubes in the spice mix until evenly coated.
- Cook the chicken and prawns: Heat the vegetable oil in a cast iron or large frying pan over medium-high heat. Once the oil is shimmering, add the chicken cubes. Fry for about 5-6 minutes until the chicken starts to brown. Add the prawns to the pan and cook for an additional 3-4 minutes, or until both the chicken and prawns are fully cooked.
- Prepare the avocado lime cream: In a food processor, blend the avocado, coriander leaves, lime juice, and Greek yogurt until smooth. Season with sea salt and pepper to taste. If the sauce is too thick, gradually add water until you achieve a drizzling consistency.
- Make the cabbage slaw: Thinly slice the cabbage into ribbons and place in a large bowl. Add some of the avocado sauce to the cabbage and toss until well coated. Adjust the amount of sauce based on your preference.
- Assemble the tacos: Lay the tortillas flat. Add a layer of cabbage slaw, followed by the chicken and prawn mix. Drizzle with additional avocado lime cream.
Notes
- You can substitute a bag of coleslaw mix for the shredded cabbage if desired.
- Adjust the amount of water in the avocado lime cream to achieve your preferred consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
James
These were insanely good!
Deborah Rainford
Thanks, James! And thanks for taking the time to leave a comment and a rating! 🙂