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So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema
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Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw - all ready in under 20 minutes!
Course Main Course
Cuisine Fusion
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 377kcal

Equipment

  • grill
  • Grilling Skewers
  • Mixing Bowls
  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony’s Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere’s
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Prep the grill:

  • Preheat the grill and make sure the grates are cleaned and oiled.
  • Set the grill to indirect heat by turning 2 of the 3 burners to low. For

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill.
  • Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar and pineapple juice together.
  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere’s, tequila, lime juice, and cilantro together.
  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere’s Creole Seasoning.
  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.
  • Remove from heat and carefully slide the shrimp off the skewers.

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

Video

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don’t have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it’s best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break - so this helps keep everything in perfect taco form!

Nutrition

Serving: 1g | Calories: 377kcal | Carbohydrates: 21g | Protein: 27g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 301mg | Sodium: 1022mg | Potassium: 662mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4483IU | Vitamin C: 35mg | Calcium: 256mg | Iron: 5mg