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To make these tasty Cajun shrimp tacos, you will need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning - 1 tablespoon olive oil - 8 small corn tortillas - 1 cup green cabbage, finely shredded - 1/2 cup red cabbage, finely shredded - 1 carrot, grated - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 1 tablespoon apple cider vinegar - 1 tablespoon lime juice - Salt and pepper to taste - Lime wedges for serving When cooking, measuring your ingredients is key. Here are some tips: - Use a kitchen scale for shrimp. It helps get the right amount. - For the cabbage, pack it loosely in the cup for a good measure. - Fresh herbs like cilantro must be chopped finely for better flavor. - Mix the slaw dressing well for an even coat on the veggies. You can swap some ingredients if you need. Here are a few ideas: - If you don't have Cajun seasoning, use paprika, garlic powder, and cayenne pepper. - For a lighter slaw, replace mayonnaise with Greek yogurt. - You can use flour tortillas if corn tortillas are hard to find. - Swap shrimp for chicken or tofu for a different protein option. These simple swaps keep the meal easy and fun. Enjoy your cooking! {{ingredient_image_1}} To start, grab a bowl and add the shrimp. Toss the shrimp with the Cajun seasoning until they are well-coated. This step adds a lot of flavor. Next, heat the olive oil in a skillet over medium-high heat. Once hot, add the shrimp to the skillet. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove them from heat and set aside. While the shrimp cools, take another bowl for the slaw. Combine the green cabbage, red cabbage, grated carrot, and chopped cilantro. This mix gives the slaw a nice crunch and color. In a small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, and add salt and pepper to taste. Pour this dressing over the cabbage mix. Toss everything together until well combined. Now, it's time to warm the corn tortillas. Heat them in a dry skillet for about 30 seconds on each side. This makes them soft and easy to fold. To assemble the tacos, place a few shrimp on each tortilla and top with a generous amount of slaw. To ensure the shrimp cook just right, avoid overcrowding the skillet. Cook in batches if needed. This allows even cooking. Watch the shrimp closely. They cook quickly, and you don’t want them rubbery. Perfectly cooked shrimp should be firm and pink. For a tasty slaw, use fresh ingredients. The crunch from the cabbage and carrot makes a big difference. Finely shred the cabbage for better texture. When mixing the slaw, let it sit for a few minutes. This allows the flavors to meld. You can also add a dash of hot sauce for some extra kick if you like. To make the best Cajun shrimp tacos, follow these tips. First, choose fresh shrimp. Look for shrimp that smell like the sea. If you can, use wild-caught shrimp for better taste. Next, make sure to coat shrimp well with Cajun seasoning. This makes each bite full of flavor. Cook shrimp over medium-high heat. This gives them a nice sear and keeps them juicy. Avoid overcooking; shrimp should be pink and firm. When serving these tacos, pair them with lime wedges. The fresh lime juice adds a zesty kick. You can also serve with a side of black beans or rice. This adds heartiness to your meal. For drinks, try a cold beer or a refreshing iced tea. These options complement the spices in the tacos well. To boost the flavor, add more Cajun spices to the slaw. Mix in a pinch of cayenne pepper for extra heat. You can also use smoked paprika for a deeper flavor. If you want a tangy twist, add pickled jalapeños to the tacos. They add crunch and zest. Experiment with fresh herbs like parsley or green onions for a fresh touch. Each ingredient adds a new layer of flavor, making your tacos even more delicious. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should be just pink and opaque after 2-3 minutes on each side. Overcooking can make them rubbery. Fresh Slaw Variation: Feel free to add other crunchy vegetables to the slaw, such as bell peppers or radishes, for added texture and flavor. Tortilla Tips: Warm your corn tortillas in a dry skillet to make them pliable and enhance their flavor; this step is crucial for the best taco experience. Make-Ahead Dressing: Prepare the slaw dressing ahead of time and let it sit for an hour in the fridge; this allows the flavors to meld beautifully. {{image_2}} If you want to switch up the protein, there are great options. Try chicken for a milder taste. You can season it with Cajun spices just like the shrimp. Fish works well too; use a firm type, like tilapia or mahi-mahi. For a meatless option, try tofu. Just press it, cube it, and season it. Cook until crispy for a tasty bite. Slaw can change the flavor of your tacos. While the classic mix is great, you can try adding other veggies. Add radishes for a crisp bite or bell peppers for sweetness. You might also use kale instead of cabbage for a different texture. A splash of hot sauce can give the slaw a nice kick too. For a gluten-free version, use corn tortillas as the recipe suggests. If you want a low-carb option, try lettuce wraps instead. Large lettuce leaves can hold the shrimp and slaw well. You can also use cauliflower rice as a base. It gives you a rice-like texture while keeping carbs low. To keep your leftover shrimp tacos fresh, place them in an airtight container. Make sure to separate the shrimp from the slaw and tortillas. This helps keep everything crisp. You can store them in the fridge for up to two days. If you mix the slaw with the shrimp, it may get soggy. When you're ready to eat, reheat the shrimp gently. You can use a skillet over low heat. This method keeps the shrimp juicy. Warm the tortillas in a dry skillet for about 30 seconds each side. Then, add the reheated shrimp and fresh slaw. This way, you'll have a tasty meal again. If you have more tacos than you can eat, freezing is a great option. Start by freezing the shrimp and slaw separately. Place them in freezer-safe bags. They can last up to three months. When you want to use them, thaw them overnight in the fridge. Reheat the shrimp in a skillet and make fresh slaw for the best flavor. For tacos, large shrimp work best. They hold up well in the tortillas. I suggest using fresh or frozen shrimp that is peeled and deveined. This saves time when you prepare your meal. Look for shrimp labeled "wild-caught" for the best flavor. Cajun shrimp tacos have a medium spice level. The Cajun seasoning adds warmth but isn't overwhelming. You can adjust the spice by adding more or less seasoning. If you prefer milder flavors, use less Cajun spice on your shrimp. Yes, the slaw can be made ahead of time. Mix the cabbage, carrot, and cilantro together. You can store it in the fridge for up to a day before serving. Just add the dressing right before serving to keep it fresh and crunchy. Cajun shrimp tacos are easy and fun to make. We covered key ingredients and cooking tips. You learned how to cook shrimp to perfection and prepare tasty slaw. Remember, you can swap out ingredients to suit your taste. Try different proteins or slaw types for variety. Take care when storing and reheating to keep your tacos fresh. Now, go ahead and enjoy your delicious creation!

Cajun Shrimp Tacos with Crunchy Slaw

Delicious tacos filled with Cajun-seasoned shrimp and a crunchy slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup green cabbage, finely shredded
  • 1/2 cup red cabbage, finely shredded
  • 1 unit carrot, grated
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • for serving lime wedges

Instructions
 

  • In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until they are well-coated.
  • Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
  • Meanwhile, in a separate bowl, combine the green cabbage, red cabbage, grated carrot, and chopped cilantro.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, and season with salt and pepper. Pour the dressing over the cabbage mixture and toss until everything is well combined.
  • Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
  • To assemble the tacos, place a few shrimp on each tortilla and top with a generous amount of slaw.
  • Serve with lime wedges on the side for an extra zest.

Notes

Serve with lime wedges for added flavor.
Keyword Cajun, shrimp, slaw, tacos