BLACKENED SHRIMP CAESAR SALAD TACOS
Directions
- 1Add mayonnaise, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper to a small bowl.
- 2Mix until the dressing is smooth and creamy. Taste and adjust seasoning as needed.
- 3Chop the romaine lettuce.
- 4Combine chopped romaine lettuce with a few tablespoons of Caesar dressing and toss to combine.
- 5In a separate bowl, add paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, and black pepper.
- 6Toss the shrimp with olive oil and the seasoning mix until evenly coated.
- 7Heat a skillet over medium-high heat with olive oil and add the shrimp to cook for 2-3 minutes per side, or until pink and opaque.
- 8Warm the tortillas.
- 9Layer each tortilla with chopped romaine lettuce, a few shrimp, and a drizzle of the Caesar dressing on top. Garnish with lemon wedges and serve immediately.
Ingredients
- 0.5 cup mayonnaise
- 1 2 anchovy fillets, finely minced or mashed into a paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, finely minced or grated
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 0.5 tablespoon dried thyme
- 0.5 tablespoon dried oregano
- 0.5 tablespoon garlic powder
- 0.5 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 units small tortillas
- 2 cups chopped romaine lettuce
- Lemon wedges
Equipment
tongsspatulasmall bowlknifecutting boardlarge mixing bowlmeasuring spoonskillet
Tips
- The creamy, dairy-free Caesar dressing is bursting with flavor.
- The blackened shrimp adds just the right amount of heat.
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