Cajun Shrimp Tacos with Spicy Corn Slaw and Remoulade
These Cajun Shrimp Tacos are quick, easy and jam packed with flavor! Served with a fresh, spicy corn slaw and topped with creamy remoulade sauce, these tacos are a fabulous Cajun-Mexican mash-up that the whole family will love!
Prepare the shrimp: In a medium bowl, combine the shrimp, seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp. Transfer to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
Make the remoulade: Place all the ingredients in a small mixing bowl and stir to combine well. Set aside in the refrigerator to allow flavors to marry.*
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. Add in ½ cup of the remoulade and toss to completely coat. Transfer to the refrigerator to chill.
Meanwhile, 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!
1. You can either buy Cajun seasoning or make your own. I have included a recipe for Cajun seasoning below. I always recommend making your own seasonings, because you can control the spice and salt levels and customize them to your own taste.2. 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.3. If you prefer a super creamy versus a creamy, grainy remoulade sauce, you can add the ingredients to a food processor and pulse to combine instead of mixing them by hand.4. 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.5. 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.6. Remoulade can be made, and stored covered in the refrigerator, up to 2 days in advance.Cajun Seasoning:1 TBS Paprika2 tsp Kosher Salt2 tsp Garlic Powder1 ½ - 2 tsp Cayenne (depending how spicy you want it)1 tsp Onion Powder1 tsp Dried Thyme1 tsp Dried Oregano¾ tsp Ground Black Pepper