Shrimp and Vegetable Tacos Recipe

It was one of those “use what’s in the refrigerator dinner” nights. I had some items that needed cooking so I pulled this and I pulled that and I came up with a recipe for shrimp and vegetable tacos that ended up being mighty tasty if I do say so myself.

The husband and I both agreed that from a starting point of I don’t know what’s for dinner to how it ended up, I now have a recipe that will be making regular rounds on our dinner table because it was just that good. I love when that happens, don’t you?

Any purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

Table of Contents

Easy Shrimp and Vegetable Soft Tacos

Serves 2, can be doubled

6 soft tacos or tortillas
canola oil/salt
10 medium cooked shrimp (frozen) or 1/2 cup leftover chicken, beef or tofu
2 ears of corn or 1 cup canned corn
1 cup frozen cauliflower or broccoli
1 small carrot, shredded
1 tsp lemon juice
spinach leaves or lettuce leaves

For the Sauce:

[cboxarea id="cbox-IVEtmKHDExiTjpDi"]

1 cup mayo
1/4 cup ketchup
2 TBS Worcestershire sauce
1 tsp soy sauce
dash hot sauce or to taste

Make the Filling:

Preheat oven to 350/convect

Spread tortillas out on large cookie sheet. Brush on each side with a little bit of canola oil and sprinkle with salt.
While oven is preheating put a large pot of water on to boil. Husk corn if using corn on the cob.
When water reaches a boil put the tortillas in the oven
Then drop the corn on the cob in the boiling water and set a timer for 8 minutes. Have the shrimp and cauliflower in bowls ready to go.
After 8 minutes drop the shrimp and vegetables into the boiling water with the corn on the cob. Set timer for 2 minutes.
Remove the tortillas from the oven and set aside
Make the sauce: mix all ingredients together in a medium bowl. Adjust hot sauce for taste.
Remove the corn cobs from the water and drain the shrimp and vegetables into a strainer.
Let the corn cool slightly and remove the kernels from the cob and place in a large bowl.
Remove the tails from the shrimp and cut into small pieces. Add to the bowl.
Cut the cauliflower into similar sized pieces. Add to the bowl.
Add the shredded carrot to the bowl
Stir in the lemon juice and mix thoroughly.

Build the Tacos:

Spread some sauce on the bottom of one of the tortillas.
Top with fresh spinach leaves or lettuce.
Add about three tablespoons of the shrimp filling and more sauce if desired.
Repeat

How Were the Shrimp and Vegetable Tacos?

As I mentioned above we both really enjoyed these and they will become a regular around here like tomato beef and cauliflower soup. Certainly not what I expected from a “clean out the refrigerator” dinner.

This truly came together from me going through and grabbing things that had to be eaten before they went bad (the corn on the cob) and some odds and ends I had hanging around (the tortillas and the carrot).

Just goes to show what can happen in the kitchen. The recipe is super versatile and you can switch out the protein and veggies very easily.