Louisiana Wild Caught Shrimp Tacos

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When making Louisiana tacos, Wild Gulf shrimp have a naturally sweet, rich flavor and a firm, slightly snappy texture. 




Mild Gulf Shrimp Tacos (6 tacos)


Ingredients


1 lb (450 g) Big Easy Wild-Caught Gulf shrimp, peeled/deveined

1–2 tbsp neutral oil

2 tsp smoked paprika (optional but great)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tsp cumin (optional)

1 1/2 tsp kosher salt (start here)

1/2 tsp black pepper

1/2–1 tsp mild chili powder or cayenne (optional; skip for extra mild)

1 tbsp lime juice (or 1 tbsp fresh lemon juice)



Taco toppings


2 cups shredded cabbage (or iceberg/romaine mix)

1/2 cup mayo (or half mayo/half Greek yogurt)

1–2 tbsp lime juice

1–2 tbsp chopped cilantro (optional)

Sliced jalapeño or pickled jalapeños (optional, for heat)

Hot sauce on the side (optional)

To serve


6 small tortillas (corn or flour)


Steps


Make the shrimp seasoning mix: paprika, garlic powder, onion powder, oregano, cumin (if using), salt, pepper, and optional mild chili.


Sear the shrimp:

Heat oil in a skillet over medium-high.

Pat shrimp dry (helps browning).

Add shrimp and sprinkle seasoning. Cook 1–2 minutes per side until pink and just cooked through.

Squeeze lime juice over them. Don’t overcook.


Quick mild slaw:

Mix cabbage with mayo, lime juice, and cilantro (if using).

Taste—add more lime if it needs brightness.


Warm tortillas in a dry skillet (about 20–30 seconds per side).

Assemble: shrimp in tortillas → slaw on top → optional jalapeños/cilantro → serve with hot sauce if desired.


For extra “Louisiana-ish” but medium: add 1 tsp Creole seasoning, or 1 Tbsp of Hot sauce.


Enjoy your delicious Louisiana Style shrimp Tacos!





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