Ingredients:
- For the shrimp:
- 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil (for cajun version)
- 1-2 tablespoons vegetable oil (for blackening version)
- For the tacos:
- 8 corn tortillas
- 1/2 cup coleslaw mix
- 1/2 cup chopped avocado
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- Lime wedges
- Additional toppings (optional): pico de gallo, shredded cheese, sour cream, crema
Instructions:
1. Choose your shrimp preparation:
- Cajun: In a bowl, toss the shrimp with Cajun seasoning and olive oil until evenly coated. Marinate for at least 5 minutes for deeper flavor, but not necessary.
- Blackened: In a small bowl, mix Cajun seasoning with a little vegetable oil to form a paste. Spread the paste evenly on the shrimp. Heat a cast iron skillet over medium-high heat until smoking hot. Add the shrimp, cook undisturbed for 1-2 minutes per side, or until blackened and cooked through.
2. Cook the shrimp:
- Heat a large skillet over medium-high heat. If using the cajun version, add the olive oil. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Assemble the tacos:
- Warm the tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with coleslaw mix, shrimp, avocado, red onion, and cilantro.
- Squeeze fresh lime juice on top and add any desired additional toppings.
Tips:
- You can adjust the amount of Cajun seasoning to your preferred level of spice.
- For a smoky flavor, add a pinch of smoked paprika to the Cajun seasoning.
- Grill the shrimp instead of cooking them in a skillet for a slightly different flavor.
- Use homemade pico de gallo instead of store-bought for a fresher taste.
- Leftover shrimp can be used in salads, wraps, or bowls.
