These Cajun shrimp tacos combine juicy, gently spicy shrimp with crisp lime slaw and a cool, creamy sauce. Adjust the seasoning to suit your preferred heat level.
Recipe details
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
- Serves: 4 (about 8 small tacos)
Watch the Recipe Video Here
Watch: Cajun Shrimp Tacos with Zesty Lime Slaw recipe video
Ingredients
For the shrimp
- 450 g (1 lb) large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1–2 teaspoons Cajun seasoning, to taste
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 8 small corn or flour tortillas
For the lime slaw
- 2 cups finely shredded cabbage
- 1 small carrot, grated (optional)
- 2 tablespoons chopped fresh coriander (cilantro)
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- A small pinch of salt
For the creamy lime sauce
- 4 tablespoons plain Greek yogurt
- 1 teaspoon mayonnaise (optional)
- 1–2 teaspoons lime juice
- A little water to thin, if needed
Instructions
- Prepare the slaw. Toss cabbage, carrot and coriander with lime juice, olive oil and a pinch of salt. Set aside.
- Mix the sauce. Stir together yogurt, optional mayonnaise and lime juice. Add a little water until drizzleable; refrigerate.
- Season the shrimp. Pat shrimp dry and toss with olive oil, Cajun seasoning and garlic.
- Cook. Heat a skillet over medium-high heat. Cook shrimp for about 2–3 minutes per side, depending on size, until opaque and cooked through. The thickest shrimp should reach 63°C (145°F). Finish with lime juice.
- Warm the tortillas. Heat in a dry skillet for 20–30 seconds per side, or follow the package directions.
- Assemble. Fill tortillas with shrimp and slaw, drizzle with sauce and serve with lime wedges.
Tips
- Start with less Cajun seasoning if your blend is salty or spicy; add more to taste.
- Do not overcrowd the pan, so the shrimp sear rather than steam.
- Prepare the sauce and slaw ahead, but cook shrimp just before serving.
- For a dairy-free option, use unsweetened plant-based yogurt.
Serving suggestions
Serve with black beans, grilled corn, avocado or a tomato salad. For a lower-carb option, use crisp lettuce leaves in place of tortillas.
Storage
Refrigerate cooked shrimp and slaw separately in airtight containers and use within 2 days. Reheat shrimp gently until hot and assemble just before eating. Discard food left at room temperature for more than 2 hours.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator, drain and pat dry before seasoning.
How can I reduce the spice?
Choose a mild Cajun blend, use less seasoning and add extra lime-yogurt sauce.
How do I know the shrimp are cooked?
They should be opaque and firm and reach 63°C (145°F) at the thickest part; use a food thermometer when possible.
Recipe by SolePick Recipes.
More SolePick recipes
If you enjoy quick tacos, try Honey Mustard Salmon Tacos or Crispy Black Bean Tacos. For a fresh meat-free bowl, see Roasted Chickpea Rainbow Bowls.