Spicy Cajun Shrimp Tacos with Slaw
Spicy Cajun Shrimp Tacos with Slaw
Ingredients
For the Cajun Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1/2 lime, juiced
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 flour tortillas, 6-inch
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and carrot. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
⏱️ 10 min
- 2
Prepare the Cajun shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated. Squeeze the juice from 1/2 lime over the shrimp and toss again.
⏱️ 5 min
- 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min
- 4
Warm the tortillas: While the shrimp cooks, warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in a 350°F oven for 5 minutes.
⏱️ 4 min•🌡️ 350
- 5
Assemble the tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a generous spoonful of creamy slaw, followed by several pieces of Cajun shrimp. Garnish with fresh cilantro and serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cajun Shrimp Tacos with Slaw
For the Cajun Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1/2 lime, juiced
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 flour tortillas, 6-inch
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and carrot. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
⏱️ 10 min - 2
Prepare the Cajun shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated. Squeeze the juice from 1/2 lime over the shrimp and toss again.
⏱️ 5 min - 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min - 4
Warm the tortillas: While the shrimp cooks, warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in a 350°F oven for 5 minutes.
⏱️ 4 min•🌡️ 350 - 5
Assemble the tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a generous spoonful of creamy slaw, followed by several pieces of Cajun shrimp. Garnish with fresh cilantro and serve immediately with extra lime wedges.
⏱️ 5 min