Description
These Cajun Shrimp Tacos combine tender, spicy shrimp with a creamy, tangy slaw nestled in warm flour tortillas, delivering a perfect balance of flavors and textures for a quick and delicious meal.
Ingredients
Scale
Slaw
- 2 cups coleslaw mix
- 1/4 cup diced jalapeño
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons fresh lime juice, divided
Shrimp
- 1 lb. raw large shrimp, peeled and deveined, tail on or off
- 2 tablespoons Cajun seasoning
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Others
- 8 taco-sized flour tortillas
Instructions
- Prepare the slaw: In a large bowl, combine the coleslaw mix, diced jalapeños, red onion, and chopped cilantro.
- Make creamy slaw dressing: In a separate bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of fresh lime juice. Pour this mixture over the slaw and toss until everything is evenly coated. Chill the slaw until ready to serve to allow flavors to meld.
- Season the shrimp: Toss the peeled and deveined shrimp with Cajun seasoning, remaining 2 tablespoons lime juice, and minced garlic in another bowl until the shrimp are well coated.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through.
- Warm the tortillas: Heat the flour tortillas either in a dry skillet over medium heat for about 30 seconds per side, or microwave them covered with a damp paper towel until warm and pliable.
- Assemble the tacos: Place a generous amount of creamy slaw on each tortilla, top with the cooked Cajun shrimp, and garnish with extra cilantro or a squeeze of lime juice if desired.
Notes
- For a dairy-free option, substitute mayonnaise and sour cream with vegan or coconut-based alternatives.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Adjust the level of spiciness by reducing or increasing the jalapeño amount or Cajun seasoning according to taste.
- Ensure shrimp are cooked just until pink to keep them tender and juicy.
- Chilling the slaw ahead of time helps the flavors to intensify and meld beautifully.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg
