Description
Spicy Cajun shrimp meets creamy slaw in these flavorful tacos! A quick and easy weeknight meal that’s bursting with flavor.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1/2 cup shredded carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 12 small corn or flour tortillas
- Avocado slices, for topping
- Lime wedges, for serving
- Hot sauce, for serving (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Make sure your shrimp are peeled and deveined. Pat them dry with paper towels.
- In a medium bowl, combine the Cajun seasoning, garlic powder, smoked paprika, and cayenne pepper (if using).
- Add the dried shrimp to the bowl with the spice mixture. Toss well to coat each shrimp evenly with the Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the seasoned shrimp to the skillet in a single layer. Avoid overcrowding the pan.
- Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque and slightly curled. Be careful not to overcook them.
- Season the cooked shrimp with salt and freshly ground black pepper to taste.
- Remove the skillet from the heat and set the shrimp aside. Keep them warm.
- In a large bowl, combine the shredded cabbage, shredded carrots, chopped red onion, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, and sugar.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Season the slaw with salt and freshly ground black pepper to taste.
- Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld together.
- You can use a dry skillet, a microwave, or even an open flame.
- Heat a dry skillet over medium heat. Place one tortilla at a time in the skillet and cook for about 30 seconds per side, or until they are warm and pliable.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, or until they are warm and pliable.
- Using tongs, carefully hold each tortilla over an open flame on your stovetop for a few seconds per side, until they are slightly charred and pliable.
- As you warm the tortillas, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable until you are ready to assemble the tacos.
- Lay out the warmed tortillas on a clean surface.
- Spoon a generous amount of the creamy slaw onto each tortilla.
- Top the slaw with the Cajun shrimp. Arrange the shrimp evenly over the slaw.
- Add your favorite toppings, such as avocado slices, lime wedges, hot sauce, and sour cream or Greek yogurt.
- Serve the Cajun shrimp tacos immediately and enjoy!
Notes
- For extra heat, don’t skip the cayenne pepper in the shrimp seasoning.
- Chilling the slaw for at least 30 minutes really helps the flavors meld.
- Don’t overcrowd the pan when cooking the shrimp, or they will steam instead of sear. Cook in batches if necessary.
- Feel free to adjust the amount of Cajun seasoning to your preference.
- Use your favorite type of tortillas corn or flour both work well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes