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recette, facile, tacos, crevettes



- 1 pound peeled and deveined shrimp
- 1 tablespoon Cajun spices
- 1 tablespoon original Firebarns
- 2 tablespoons olive oil
- 6 to 8 tortillas

Ingredients for the avocado salsa:

- 2 avocados, finely diced
- 2 tomatoes, diced
- ½ red onion, finely chopped
- 1 cup black beans, rinsed and drained
- ½ cup corn kernels
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tablespoon Firebarns original
- Salt and pepper to taste


In a ziplock style bag, add the shrimp, olive oil, Firebarns and Cajun spices. Close and set aside in the fridge for 1 hour;

-In a large bowl, combine all the salsa ingredients and set aside in the fridge until ready to serve;

-On the BBQ or in a skillet, grill the shrimp for 1 to 2 minutes on each side over high heat. Meanwhile, heat tortillas in the oven or on the BBQ indirectly;

-Serve avocado salsa and shrimp in tortillas, sprinkle with cilantro, a few drops of Firebarns Original and sour cream (optional)

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