Cajun Grilled Shrimp Tacos

A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere’s Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top!


- Shrimp - Tony’s Seasoning - Jalapenos - Mexican Crema - Avocado - Fresh Pico de gallo

Prep and Make the Spicy Lime Crema: In a small mixing bowl, whisk the crema, Tony Chachere’s, tequila, lime juice, and cilantro together.

Grill the Shrimp: Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere’s Creole Seasoning.

Serve: Divide the grilled shrimp in between double layered tacos shells on plates. Top with crispy tangy slaw and drizzle the crema over top. Garnish with chopped cilantro, avocado, and pico de gallo

Pro Tip:  Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor.

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