Cajun Shrimp Tacos with Zesty Lime Slaw

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

1. Prepare the slaw. Toss cabbage, carrot and coriander with lime juice, olive oil and a pinch of salt. Set aside.
2. Mix the sauce. Stir together yogurt, optional mayonnaise and lime juice. Add a little water until drizzleable; refrigerate.
3. Season the shrimp. Pat shrimp dry and toss with olive oil, Cajun seasoning and garlic.
4. 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.
5. Warm the tortillas. Heat in a dry skillet for 20–30 seconds per side, or follow the package directions.
6. 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.