Shrimp and Vegetable Tacos

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It was a clean out the refrigerator night and these tacos are the result. Tasty and the ingredients are easily interchangeable


  • 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:

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


  • 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