Cajun Shrimp Tacos with Creamy Slaw -

Cajun Shrimp Tacos with Creamy Slaw

Elina James

Prep Time 15

Cook Time 10

Total Time 25

Course Lunch

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

For the Shrimp:
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil
1 ½ tbsp Cajun seasoning (store-bought or homemade)
1 tbsp lemon or lime juice
Salt, to taste
For the Creamy Slaw:
2 cups shredded cabbage (green or purple, or a mix)
1 carrot, grated
2 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1 tbsp lime juice
1 tsp honey or sugar
Salt and black pepper, to taste
For Assembly:
8 small tortillas (flour or corn, warmed)
Fresh cilantro, chopped
Lime wedges (for serving)
Optional toppings: sliced avocado, pickled onions, jalapeños, or extra hot sauce

Step 1: Prepare the Slaw : In a mixing bowl, combine shredded cabbage, carrot, mayo, sour cream (or yogurt), lime juice, honey, salt, and pepper. Toss well and refrigerate until ready to use.
Step 2: Season the Shrimp : In another bowl, toss shrimp with Cajun seasoning, olive oil, lemon/lime juice, and a pinch of salt.
Step 3: Cook the Shrimp : Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove from heat immediately to avoid overcooking.
Step 4: Warm the Tortillas : Heat tortillas on a dry skillet, grill, or in the oven until warm and pliable.
Step 5: Assemble the Tacos : Place a spoonful of creamy slaw on each tortilla. Top with Cajun shrimp, then garnish with cilantro, avocado, or jalapeños if desired. Serve with lime wedges on the side.