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- 1 lb large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning - 8 small corn tortillas - 1 cup red cabbage, thinly sliced - 1 cup green cabbage, thinly sliced - 1 grated carrot - 1/4 cup fresh cilantro, chopped - 1/4 cup avocado crema (store-bought or homemade) - Juice of 2 limes - 1 tablespoon honey - Salt and pepper to taste The main ingredients for Cajun shrimp tacos are key to great flavor. Large shrimp add a sweet, tender bite. The Cajun seasoning gives a spicy kick that makes the dish pop. Corn tortillas are perfect for wrapping all these tasty bits. Moving on to the lime slaw, it balances the meal with crunch and freshness. Red and green cabbage add a crisp texture. The grated carrot brings a subtle sweetness, while fresh cilantro adds a bright flavor. Don't forget the extra ingredients! Avocado crema lends creaminess and richness. Fresh lime juice brightens the dish. Honey adds a touch of sweetness, while salt and pepper help bring out all these flavors. With these ingredients, you can create a delightful meal that is both vibrant and satisfying. {{ingredient_image_2}} - In a medium mixing bowl, add 1 pound of large shrimp. - Sprinkle 2 tablespoons of Cajun seasoning over the shrimp. - Drizzle 1 tablespoon of olive oil on top. - Add salt and pepper to taste. - Toss the shrimp until they are fully coated. - Let the shrimp marinate for at least 15 minutes. Marinating helps the shrimp soak up the tasty spices. The oil keeps the shrimp moist as they cook. This time allows the flavors to deepen and makes each bite delicious. - In a large mixing bowl, combine 1 cup of thinly sliced red cabbage and 1 cup of thinly sliced green cabbage. - Add 1 grated carrot and 1/4 cup of chopped cilantro. - Squeeze the juice of 2 limes into the bowl. - Mix in 1 tablespoon of honey for a hint of sweetness. - Season with salt and pepper to taste. - Let the slaw sit for about 10 minutes. The lime slaw adds a crunchy contrast to the shrimp. The honey balances the tartness of the lime. Letting it sit allows the flavors to mix well. - Heat a large skillet over medium-high heat. - Once hot, add the marinated shrimp in a single layer. - Cook for 2-3 minutes on each side. - The shrimp should turn pink and opaque when done. - Remove the skillet from heat. Cooking shrimp is quick. They change color when they are ready. Avoid overcooking, as this can make them tough. - In a dry skillet, gently warm 8 small corn tortillas. - Heat each tortilla for about 30 seconds on each side. - They should become soft and pliable. Warm tortillas make the tacos easier to fold. This step enhances the overall taste of the dish. - Take a warm tortilla and add a scoop of lime slaw in the center. - Top with a few pieces of the cooked shrimp. - Drizzle with 1/4 cup of avocado crema for creaminess. - Optionally, sprinkle more chopped cilantro for freshness. Layering ingredients builds flavor and texture. Each taco should be a balance of slaw and shrimp. - Serve the tacos warm on a plate. - Add lime wedges on the side for extra brightness. - Consider pairing with tortilla chips and salsa for a full meal. Serving warm keeps the flavors vibrant. Lime wedges add a refreshing zest to each bite. To make your shrimp shine, avoid overcooking it. Cook shrimp just until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you overcook shrimp, they become tough and rubbery. Choosing the right Cajun seasoning is key. Look for a blend with paprika, garlic, and cayenne pepper. You want a balance of spice and flavor. If you prefer a milder taste, start with less seasoning and adjust as you cook. Letting the lime slaw sit is crucial. This allows all the flavors to meld and become more vibrant. Aim for at least 10 minutes of resting time. Taste the slaw before serving. Adjust seasoning with salt and pepper to suit your preference. Feel free to add more lime juice if you want extra tang. A dash of honey can also enhance the sweetness and balance the flavors. For the best tacos, choose small corn tortillas. They hold up well and add a nice flavor. You can also try flour tortillas, but corn is traditional. To keep tortillas warm, stack them in a clean kitchen towel. Place them in a bowl or in an insulated container. This keeps them soft and pliable until you are ready to serve. Pro Tips Perfectly Cooked Shrimp: To ensure the shrimp are juicy and tender, avoid overcooking. They should turn pink and opaque in just 2-3 minutes per side. Homemade Avocado Crema: For a fresher taste, blend ripe avocado with Greek yogurt or sour cream, lime juice, and a pinch of salt to create a creamy topping. Flavorful Slaw: Allow the lime slaw to sit for at least 10 minutes before serving. This resting time helps the vegetables soften and the flavors to meld beautifully. Warming Tortillas: Heat tortillas in a dry skillet to enhance their flavor and pliability. This simple step elevates the overall taco experience. {{image_4}} You can switch shrimp for chicken or fish. Chicken thighs work great. Just marinate them like the shrimp. Grill or pan-fry until cooked. For fish, use a firm type like tilapia or cod. Cook until opaque and flaky. If you prefer a vegetarian option, black beans are a fantastic choice. They add protein and a hearty texture. Simply heat them up with some spices. You can then layer them in the tacos just like shrimp. You can make slaw with different types of cabbage or greens. Try Napa cabbage for a softer crunch. You can also use kale for more nutrients. Each option gives a unique twist to the tacos. Adding fruits can also bring sweetness. Try diced mango or pineapple. They pair well with the lime and spice. Just mix them in with your slaw for a refreshing touch. You can adjust the spice in your Cajun seasoning. If you like it mild, use less seasoning. You can also add more lime juice to balance heat. For those who want heat, add sliced jalapeños or a spicy salsa. You can sprinkle them on top of the tacos. This way, everyone can customize their tacos to their taste. For shrimp, I recommend placing it in an airtight container. This keeps it fresh. Use it within two days for the best taste. For the slaw, store it in a separate container. The slaw can last for about three days in the fridge. To reheat shrimp, I suggest using a skillet. Heat it on medium for about 2 minutes. This keeps the shrimp juicy. For tortillas, warm them in a dry skillet. Heat each side for about 30 seconds. This way, they stay soft and flexible. To avoid sogginess, do not microwave the tortillas or shrimp. You can freeze cooked shrimp. Place it in a freezer-safe bag, removing as much air as possible. It can last for up to three months. When freezing tortillas, stack them with parchment paper between each one. Store them in a freezer bag. The slaw does not freeze well, so it’s best to make it fresh. You can use flour tortillas as a substitute. They add a soft texture. Lettuce wraps are great for a low-carb option. You can also try whole wheat tortillas for more fiber. Look for the shrimp to turn pink and opaque. The flesh should be firm but not rubbery. If the shrimp curls into a tight "C" shape, it is overcooked. Aim for a gentle curve instead. Yes, you can prepare lime slaw a day in advance. Store it in an airtight container in the fridge. This helps the flavors blend well. Just give it a stir before serving. Tortilla chips and salsa pair perfectly. You can also serve a fresh avocado salad. A side of black beans adds protein and flavor, too. Consider serving with a light cilantro lime rice. Add more Cajun seasoning to the shrimp. You could also mix in diced jalapeños or hot sauce. For a smoky kick, try chipotle powder. Adjust to your heat level for the best flavor. These Cajun shrimp tacos combine bold flavors and fresh ingredients. You learned about marinating shrimp, making lime slaw, and warming tortillas. Don't forget to customize your tacos with optional proteins and sides. Use tips to enhance your cooking and storage methods. With practice, you can master this dish. Enjoy sharing these tasty tacos with friends and family. Keep experimenting, and make it your own!

Shrimpin' in the Sun Tacos

Delicious tacos filled with marinated shrimp and fresh lime slaw.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup red cabbage, thinly sliced
  • 1 cup green cabbage, thinly sliced
  • 1 unit carrot, grated
  • 1 4 cup fresh cilantro, chopped
  • 1 4 cup avocado crema
  • 2 unit limes, juiced
  • 1 tablespoon honey
  • 1 to taste salt and pepper

Instructions
 

  • In a medium mixing bowl, combine the peeled and deveined shrimp with Cajun seasoning, olive oil, salt, and pepper. Toss the shrimp until evenly coated. Allow the mixture to marinate for at least 15 minutes to enhance the flavor.
  • In a large mixing bowl, combine thinly sliced red cabbage, green cabbage, grated carrot, chopped cilantro, lime juice, and honey. Mix well until all ingredients are fully integrated. Season with salt and pepper to taste, then let it sit for about 10 minutes to let the flavors meld.
  • Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the skillet from heat and set the shrimp aside.
  • In a separate dry skillet, gently warm the corn tortillas over medium heat. Heat each tortilla for about 30 seconds on each side, or until they become slightly soft and pliable.
  • Take a warm tortilla and place a generous scoop of the lime slaw in the center. Top with a few pieces of the cooked shrimp, then drizzle with avocado crema for creaminess. If desired, finish with an extra sprinkle of chopped cilantro for a fresh herbaceous note.
  • Serve the tacos immediately while still warm, accompanied by lime wedges on the side for an extra zesty kick!

Notes

Serve with tortilla chips and salsa for a complete meal.
Keyword Cajun, easy recipe, lime slaw, shrimp tacos