Description
These Cajun Shrimp Tacos with Creamy Slaw offer a perfect blend of spicy, tangy, and creamy flavors. Succulent shrimp seasoned with bold Cajun spices are quickly sautéed and paired with a zesty and refreshing slaw made from crisp coleslaw mix, jalapeño, red onion, and cilantro mixed in a creamy lime dressing. Served on warm flour tortillas, these tacos are a quick, easy, and delicious meal perfect for any day of the week.
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 jalapeño, diced red onion, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of fresh lime juice until smooth. Pour the creamy dressing over the cabbage mixture and toss well to coat evenly. Set aside to let flavors meld.
- Season the Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss shrimp with the Cajun seasoning, minced garlic, and olive oil to coat them thoroughly.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove from heat.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable. Keep them wrapped in a clean towel to stay warm.
- Assemble the Tacos: Spread a generous scoop of the creamy slaw onto each warm tortilla. Top with several pieces of cooked Cajun shrimp. Drizzle the remaining 2 tablespoons of lime juice over the assembled tacos for extra brightness.
- Serve: Serve immediately while warm, optionally garnished with extra cilantro or lime wedges for squeezing.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- The jalapeño can be adjusted or omitted for different spice levels.
- Make sure not to overcook shrimp to maintain tenderness.
- Leftover slaw can be stored in the refrigerator for up to 2 days.
- Add avocado slices or hot sauce for extra flavor variation.
