Cajun Shrimp Tacos with Creamy Slaw Recipe

why make this recipe

Cajun Shrimp Tacos with Creamy Slaw are a perfect blend of flavors and textures. The vibrant spices of Cajun seasoning paired with the freshness of the slaw make these tacos a delicious choice for any meal. They are quick to prepare, making them great for busy weeknights or casual gatherings with friends. Plus, everyone loves a good taco!

how to make Cajun Shrimp Tacos with Creamy Slaw

Ingredients:

• 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
• 1 lb. raw large shrimp, peeled and deveined, tail on or off
• 2 tablespoons Cajun seasoning
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 8 taco-sized flour tortillas

Directions:

1. In a large bowl, mix the coleslaw mix, diced jalapeños, red onion, and chopped cilantro.
2. In another bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of fresh lime juice. Pour this over the slaw and toss everything until well coated. Chill it until ready to serve, so the flavors mingle.
3. In another bowl, toss the shrimp with Cajun seasoning, the remaining 2 tablespoons of lime juice, and minced garlic until they are coated.
4. 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 they turn pink and are cooked through.
5. Warm the flour tortillas in a dry skillet for about 30 seconds per side or microwave them covered with a damp paper towel until warm.
6. To serve, place a generous amount of creamy slaw on each tortilla, top it with the cooked Cajun shrimp, and add extra cilantro or a squeeze of lime juice if you like.

how to serve Cajun Shrimp Tacos with Creamy Slaw

These tacos are best served immediately while the shrimp are hot and the slaw is cool. Arrange them on a large platter for sharing, or you can make individual plates for everyone. Offer lime wedges on the side for extra flavor.

how to store Cajun Shrimp Tacos with Creamy Slaw

If you have leftovers, store the shrimp, slaw, and tortillas separately in airtight containers. The shrimp will stay good for up to 2-3 days in the refrigerator, while the slaw will last around 3-5 days. When you’re ready to enjoy them again, simply reheat the shrimp and warm the tortillas before serving.

tips to make Cajun Shrimp Tacos with Creamy Slaw

• To save time, you can buy pre-cooked shrimp and skip the cooking step. Just toss them with the Cajun seasoning and warm them up slightly.
• If you want to add a little kick, try using spicy mayonnaise or adding more jalapeños to the slaw.
• Customize the slaw with other veggies like carrots or radishes if you like!

variation

For a healthier version, use corn tortillas instead of flour or try grilled shrimp instead of skillet-fried. You can also add avocado or mango for an extra layer of flavor.

FAQs

1. Can I use frozen shrimp for this recipe?
   Yes, frozen shrimp work well! Just make sure to thaw them completely before cooking.

2. What if I don’t like spicy food?
   If you prefer milder flavors, you can reduce the amount of Cajun seasoning or omit the jalapeños from the slaw.

3. Can I make the slaw ahead of time?
   Yes, you can prepare the slaw a few hours in advance. Just keep it in the fridge until you’re ready to serve, so it stays fresh and crunchy.

Cajun Shrimp Tacos with Creamy Slaw

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A perfect blend of Cajun spices and creamy slaw, these shrimp tacos are quick to prepare and ideal for any meal.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cooking
• Cuisine: Cajun
• Diet: Seafood

Ingredients

Scale 1x2x3x

• 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
• 1 lb raw large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 8 taco-sized flour tortillas

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Instructions

1. In a large bowl, mix the coleslaw mix, diced jalapeños, red onion, and chopped cilantro.
2. In another bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of fresh lime juice. Pour this over the slaw and toss everything until well coated. Chill until ready to serve.
3. Toss the shrimp with Cajun seasoning, the remaining 2 tablespoons of lime juice, and minced garlic until coated.
4. 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 pink and cooked through.
5. Warm the flour tortillas in a dry skillet for about 30 seconds per side or microwave covered with a damp paper towel until warm.
6. To serve, place a generous amount of creamy slaw on each tortilla, top with cooked Cajun shrimp, and add extra cilantro or lime juice if desired.

Notes

Best served immediately while shrimp are hot and slaw is cool. Store leftovers separately in airtight containers.

Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 180mg