Description
These easy shrimp tacos with slaw are a vibrant, flavor-packed meal with Cajun-seasoned shrimp, zesty cabbage slaw, and creamy toppings, ready in just 20 minutes.
Ingredients
- 3 cups shredded purple cabbage or coleslaw mix
- ½ cup diced red onion
- 1 tablespoon olive oil (for slaw)
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
- 2 pounds shrimp, shells and tails removed, deveined
- 3 tablespoons olive oil (for shrimp)
- 2 tablespoons Cajun seasoning
- 12 corn tortillas, warmed
- Optional toppings: Crumbled Cotija or Queso Fresco cheese, Cilantro lime crema, Mexican crema, or sour cream, Avocado slices or guacamole, Pico de gallo, Fresh cilantro, Sliced jalapeños, Lime wedges
Instructions
- In a large bowl, combine shredded cabbage, diced red onion, 1 tablespoon olive oil, and lime juice. Season with salt and pepper, then toss well and set aside.
- Place shrimp in a bowl, drizzle with 3 tablespoons olive oil, and sprinkle Cajun seasoning. Toss to coat evenly.
- Preheat the broiler and line a baking sheet with foil. Arrange shrimp in a single layer and broil for 2 minutes, then rotate pan and broil another 2 minutes, until cooked through and opaque.
- Fill each warmed tortilla with shrimp and slaw. Add desired toppings such as cheese, crema, avocado, and cilantro.
- Serve immediately with lime wedges on the side.
Notes
- Slaw can be made a few hours in advance and stored in the fridge.
- Use flour tortillas or lettuce wraps for variation.
- Adjust Cajun seasoning to control spice level.
- Leftover shrimp and slaw should be stored separately.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
