Description

These Cajun Shrimp Tacos are a flavorful and quick meal perfect for any night of the week. Juicy shrimp tossed in Cajun seasoning and garlic are pan-seared to perfection and served atop a creamy, tangy coleslaw blend in warm flour tortillas. The combination of spicy, creamy, and fresh ingredients offers a satisfying and vibrant flavor profile that is sure to be a crowd-pleaser.

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

Other

8 taco-sized flour tortillas

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Instructions

Prepare the slaw: In a large bowl, combine the coleslaw mix, diced jalapeños, diced red onion, and chopped cilantro. This mixture creates the fresh and crunchy base of the tacos.
Make the creamy dressing: In a separate bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of fresh lime juice. Pour this over the slaw mixture and toss until the slaw is evenly coated. Chill until ready to serve to allow flavors to meld.
Season the shrimp: In another bowl, toss the peeled and deveined shrimp with Cajun seasoning, the remaining 2 tablespoons of lime juice, and minced garlic to ensure each shrimp is well coated with flavor.
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 on each side until the shrimp turn pink and are cooked through. Be careful not to overcook to maintain juiciness.
Warm the tortillas: Heat the flour tortillas in a dry skillet or microwave until warm and pliable, making them easier to fold and more enjoyable to eat.
Assemble the tacos: Lay each warmed tortilla flat, then spoon a generous amount of creamy slaw onto it. Top with several pieces of the cooked Cajun shrimp, and garnish with extra cilantro or a squeeze of lime if desired. Serve immediately for the best texture and flavor.

Notes

For a dairy-free version, substitute mayonnaise and sour cream with dairy-free alternatives.
For gluten-free tacos, use corn tortillas instead of flour tortillas.
To reduce heat, omit the jalapeño or substitute with mild green bell pepper.
For extra flavor, add avocado slices or a drizzle of hot sauce to the tacos.
Use fresh lime juice instead of bottled for brighter flavor.
Cook shrimp just until pink to avoid toughness.

Nutrition

Serving Size: 1 taco
Calories: 280
Sugar: 3g
Sodium: 540mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 16g
Cholesterol: 145mg