Cajun Shrimp Tacos Slaw (Printable Version)
Spicy seasoned shrimp paired with a crunchy, tangy slaw on warm tortillas for a vibrant meal.
# Ingredient List:
→ For the Cajun Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 ½ tbsp Cajun seasoning
03 - 1 tbsp olive oil
04 - ½ tsp garlic powder
05 - ½ tsp smoked paprika
06 - ½ lemon, juiced
07 - Salt and black pepper, to taste
→ For the Slaw
08 - 2 cups shredded green cabbage
09 - 1 cup shredded red cabbage
10 - 1 medium carrot, julienned
11 - 3 tbsp mayonnaise
12 - 2 tbsp Greek yogurt or sour cream
13 - 1 tbsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and pepper, to taste
→ To Assemble
16 - 8 small corn or flour tortillas, warmed
17 - 1 avocado, sliced (optional)
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - In a medium bowl, toss the shrimp with Cajun seasoning, olive oil, garlic powder, smoked paprika, lemon juice, salt, and pepper. Set aside to marinate while you prepare the slaw.
02 - In a large bowl, combine green cabbage, red cabbage, and carrot. In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, vinegar, honey, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate until ready to use.
03 - Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and cooked through. Remove from heat.
04 - Place a generous spoonful of slaw onto each tortilla. Top with Cajun shrimp, avocado slices (if using), and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw cuts through the spicy shrimp like a cool breeze on a hot day
- Everything comes together in under thirty minutes even on your most exhausted evenings
02 -
- Overcrowding the pan when cooking shrimp will steam them into rubbery disappointment, so work in batches if necessary
- Let the slaw sit for at least ten minutes so the cabbage softens slightly and absorbs the dressing
03 -
- Buy extra-large shrimp and cut them in half if you want each taco to feel more generously loaded without breaking the budget
- Make the slaw a day ahead, the flavors only get better as they meld together in the refrigerator