Spicy Cajun shrimp, tangy slaw, and creamy sauce unite for bright, weeknight-friendly tacos.
# Components:
→ Shrimp Marinade
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 ½ teaspoons Cajun seasoning
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Juice of ½ lime
→ Slaw Mixture
08 - 2 cups shredded cabbage (green or red)
09 - ½ cup shredded carrots
10 - 2 tablespoons chopped fresh cilantro
11 - 2 tablespoons lime juice
12 - 1 tablespoon olive oil
13 - ¼ teaspoon salt
14 - ¼ teaspoon black pepper
→ Creamy Sauce
15 - ⅓ cup sour cream or Greek yogurt
16 - 2 tablespoons mayonnaise
17 - 1 tablespoon lime juice
18 - ½ teaspoon Cajun seasoning
19 - 1 teaspoon honey
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - Optional: sliced avocado, extra cilantro, lime wedges
# Method:
01 - In a medium bowl, combine shrimp with olive oil, Cajun seasoning, smoked paprika, salt, pepper, and lime juice. Allow to marinate for 10 minutes.
02 - In a separate bowl, mix shredded cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss until evenly coated.
03 - Whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, Cajun seasoning, and honey in a small bowl. Refrigerate until serving.
04 - Heat a large 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 and set aside.
05 - Spread a layer of the creamy sauce onto each warmed tortilla. Top with the prepared slaw, followed by the cooked shrimp. Garnish with optional avocado, additional cilantro, and a squeeze of lime.
06 - Serve the tacos immediately.
