Cajun Shrimp Tacos with Asian Slaw

Looking for something tasty for guests, a special weekend dinner or are you in the mood to mix it up mid-week? This versatile Cajun Shrimp Taco is simple enough for a quick fix but also bold enough to impress your friends and family.

I’ve combine Cajun and Asian that will get your taste buds humming! The tacos feature my asian slaw dressing (taken from my asian slaw salad here).  Feel free to add your own extra toppings, like cheese, sour cream, hot sauce etc.

I love making this as a little treat for myself, because it honestly tastes as good if not better than some restaurant versions. The recipe is full of veggies, helping to maintain some balance. Red cabbage and avocado are two of my favorites for their nutrient dense and flavorful properties. Red Cabbage is full antioxidants, Vitamin B6, K and C.

Price: This recipe is 3 out of 4 on the scale.  Aldi sells large shrimp for $6.99, which is a steal for the quality.  Tortillas are also inexpensive at Aldi. The red cabbage and slaw dressing ingredients add up on this one, which give it the higher ranking.

Cajun Shrimp Tacos Recipe

Makes appx. 6 Tacos

Ingredients -

6 Soft Tortillas (preferably wheat)

16 oz  Large Shrimp, peeled and de-veined

½ cup Yellow Onion, chopped

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Cajun Seasoning (like Old Bay or I used McCormick brand)

1 Avocado

1 Tomato, medium

2 Cups Red Cabbage, roughly chopped

Lime Juice to taste

Dressing:

3 Tbsp Honey

2 Tbsp Rice Wine Vinegar

2 Tbsp Sesame Oil (EVOO can be a substitute)

1 tsp Garlic, minced

2 tsp Ginger, minced

Salt to taste

Directions –

Cook shrimp and onion in EVOO and add Cajun seasoning once shrimp is de-thawed (if frozen). In a bowl, add all dressing ingredients and stir with a whisk. Add chopped cabbage to dressing bowl and mix until covered. Set aside. Chop avocado and tomato and put in a bowl. Lightly warm tortillas in skillet or toaster oven. Plate the dish by topping the tortillas with shrimp, slaw, avocado and tomato. Squeeze lime on top to taste.

Enjoy!

Originally posted 7/8/2015