Fresh, flavorful, and fabulous – these Blackened Shrimp Tacos with slaw are quick and easy to prepare, requiring with 9 INGREDIENTS + 25 MINUTES. Featuring cajun-spiced shrimp in warm corn tortillas with a spicy cabbage-corn slaw and creamy remoulade sauce, this is a shrimp taco with slaw recipe the entire family will love!
Optionalfor Toppings:Sliced Jalapeños, Diced Tomatoes, Diced Avocado or Guacamole, Lemon or Lime Wedges
Instructions
Season the Shrimp: In a medium bowl, combine the shrimp with the cajun seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp in the marinade. Transfer the shrimp to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
Make the slaw: In a large bowl, combine the cabbage, corn, parsley, green onion, jalapeno, cumin, ½ teaspoon sea salt, and sugar if using. Toss to combine. Then, pour in ½ cup of the remoulade and toss to completely coat. Transfer the cabbage slaw to the refrigerator to chill while you cook the shrimp.
Cook the Shrimp: Heat a large skillet over medium high heat. Add the shrimp in a single layer and sauté, stirring occasionally, about 5-8 minutes, or until the shrimp are cooked through.
Assemble the tacos: Divide the corn slaw and Cajun shrimp among tortillas. Drizzle with remaining remoulade and garnish with desired toppings. Enjoy!
Notes
Shrimp: I used jumbo (16/20) shrimp in the recipe below, but you can use any size shrimp you would like. Just be sure to adjust the cooking time accordingly.
Jalapeños: The recipe below calls for 1-2 jalapeno peppers in the slaw. The amount you use depends on personal preference. If you aren’t a fan of any spice period, I recommend you use 1 jalapeno and remove all the seeds and ribs before dicing. If you like things barely spicy, use 1 jalapeno and remove some of the seeds and ribs. If you can handle a little bit of heat, use 2 jalapenos and remove the seeds and ribs from one of them. If you like things hot, use both jalapenos and leave all the seeds and ribs.
Sugar: The sugar in the slaw is completely optional and you can substitute agave if you would like. I, personally, find a little sugar balances out the heat of the jalapenos.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.