Welcome back Smokin and Grillin wit AB Fam! Today, we’re diving into the world of smoky goodness with a recipe that’s sure to elevate your taco game. We’re bringing you a mouthwatering delight, Some FIRE Shrimp Tacos. Prepare to embark on a culinary journey filled with Cajun-seasoned shrimp, zesty purple cabbage slaw, and all the fixings that make for a taco experience like no other.
Ingredients
Purple Cabbage Slaw:
- 3 cups shredded purple cabbage or coleslaw mix
- ½ cup diced red onion
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
Shrimp Tacos:
- 2 pounds shrimp, shells/tails removed and deveined
- 3 tablespoons olive oil or Branch and Vine
- 2 tablespoons Cajun seasoning
- 12 corn tortillas, warmed
Optional Toppings:
- Cheese: Cotija or Queso Fresco, crumbled
- Cilantro Lime Crema, Mexican Crema, or Sour Cream
- Avocado or Guacamole
- Pico De Gallo
- Cilantro
- Jalapeños
- Lime Wedges
Instructions
Purple Cabbage Slaw:
In a large bowl, combine shredded purple cabbage or coleslaw mix with diced red onion.
In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until well coated. Set aside.
Shrimp Tacos:
Preheat your grill to medium-high heat.
In a bowl, toss shrimp with olive oil and Cajun seasoning, ensuring the shrimp are well coated.
Thread shrimp onto skewers or use a grill basket for easy grilling.
Grill shrimp for 2-3 minutes per side or until they are opaque and have a nice grill mark.
Warm corn tortillas on the grill for about 20 seconds per side.
Assembling Tacos:
Place a spoonful of the purple cabbage slaw on each tortilla.
Add grilled shrimp on top of the slaw.
Sprinkle with crumbled Cotija or Queso Fresco.
Drizzle with Cilantro Lime Crema, Mexican Crema, or Sour Cream.
Top with diced avocado or guacamole, Pico De Gallo, cilantro, and sliced jalapeños.
Serve with lime wedges on the side.
Shrimp Tacos
Ingredients
- 3 cup shredded purple cabbage or coleslaw mix
- 1/2 cup diced red onion
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- Salt and pepper To Taste
- 2 lb shrimp, shells/tails removed and deveined
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning
- 12 corn tortillas warmed
Instructions
- In a large bowl, combine shredded purple cabbage or coleslaw mix with diced red onion.
- In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well coated. Set aside.
- Preheat your grill to medium-high heat.
- In a bowl, toss shrimp with olive oil and Cajun seasoning, ensuring the shrimp are well coated.
- Thread shrimp onto skewers or use a grill basket for easy grilling.
- Grill shrimp for 2-3 minutes per side or until they are opaque and have a nice grill mark.
- Warm corn tortillas on the grill for about 20 seconds per side.
- Place a spoonful of the purple cabbage slaw on each tortilla.
- Add grilled shrimp on top of the slaw.
- Sprinkle with crumbled Cotija or Queso Fresco.
- Drizzle with Cilantro Lime Crema, Mexican Crema, or Sour Cream.
- Top with diced avocado or guacamole, Pico De Gallo, cilantro, and sliced jalapeños
- Serve with lime wedges on the side.
