BLACKENED SHRIMP CAESAR SALAD TACOS

20 mins
Serves 1
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Directions

  1. 1Add mayonnaise, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper to a small bowl.
  2. 2Mix until the dressing is smooth and creamy. Taste and adjust seasoning as needed.
  3. 3Chop the romaine lettuce.
  4. 4Combine chopped romaine lettuce with a few tablespoons of Caesar dressing and toss to combine.
  5. 5In a separate bowl, add paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, and black pepper.
  6. 6Toss the shrimp with olive oil and the seasoning mix until evenly coated.
  7. 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.
  8. 8Warm the tortillas.
  9. 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.