These Cajun shrimp tacos are fresh, spicy, creamy, and full of color. Juicy shrimp are coated in smoky Cajun seasoning, quickly seared in a hot skillet, then served in warm tortillas with crunchy cabbage, fresh tomato, avocado, cilantro, and a creamy lime sauce.
They make a quick dinner, summer lunch, or party meal and are ready in less than 30 minutes.
Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
Servings: 4
Makes: 8 tacos
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon lime juice
For the slaw
- 2 cups finely shredded cabbage
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise or sour cream
- Pinch of salt
For the creamy sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- Pinch of salt
For assembling
- 8 small flour or corn tortillas
- 1 tomato, diced
- 1 avocado, sliced or mashed
- Chopped cilantro
- Lime wedges
- Sliced jalapeños, optional
Instructions
1. Prepare the shrimp
Pat the shrimp dry with paper towels.
Place them in a bowl and add the olive oil, Cajun seasoning, paprika, garlic powder, salt, and lime juice.
Toss until evenly coated.
Set aside for 10 minutes while preparing the remaining ingredients.
2. Make the slaw
In a medium bowl, combine the cabbage, cilantro, lime juice, mayonnaise, and salt.
Toss well and refrigerate until ready to serve.
The slaw should be lightly coated, not heavily dressed.
3. Make the sauce
In a small bowl, stir together the mayonnaise, sour cream, lime juice, hot sauce, garlic powder, and salt.
Taste and add more hot sauce or lime juice if desired.
Refrigerate until serving.
4. Warm the tortillas
Heat a dry skillet over medium heat.
Warm each tortilla for about 20–30 seconds per side.
Keep the tortillas wrapped in a clean towel so they stay soft.
5. Cook the shrimp
Heat a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer.
Cook for approximately 2 minutes on the first side.
Flip and cook for another 1–2 minutes, until pink, opaque, and lightly browned.
Do not overcook, or the shrimp may become rubbery.
6. Assemble the tacos
Place a small amount of slaw in each tortilla.
Top with several shrimp, diced tomato, avocado, cilantro, and creamy sauce.
Add jalapeño slices if desired.
7. Serve
Serve immediately with lime wedges.
Helpful Tips
Use large shrimp because they remain juicy and are easier to cook evenly.
Pat the shrimp dry before seasoning so they sear instead of steaming.
Do not overcrowd the pan. Cook in two batches if necessary.
Warm tortillas taste better and are less likely to tear.
Variations
For mango shrimp tacos, add diced mango or pineapple.
For extra crunch, add sliced radishes or crispy tortilla strips.
For a lighter sauce, replace the mayonnaise with Greek yogurt.
Storage
Store the shrimp, slaw, sauce, and tortillas separately.
Refrigerate the cooked shrimp for up to two days.
Reheat briefly in a hot skillet.
