Tacos are kicked up a notch with spicy grilled shrimp, a touch of cajun andouille, a little slaw and a drizzle of an out of this world remoulade. Dinner is quick and easy as the slaw and remoulade can be made a day ahead then all that’s needed are a few minutes to grill the shrimp. A meal that’s perfect for spring and summer BBQs.
Disclosure: I received a package of Cajun Seafood Spice Blends from Healthy Solutions to participate in this contest. As always, all opinions are my own.
I had so much fun this week! I was asked to be part of the Healthy Solutions Spice Blends 2015 Blogger Recipe Challenge and I just knew I was going to enjoy putting my creativeness to the test.
If you’ve never heard of Healthy Solutions Spice Blends don’t feel too bad, I hadn’t either. Who is this company and what type of products do they make? Well, it turns out they are a company after my own heart. As you know if you follow me, I am all for healthy cooking, so a spice blend would have to offer high quality spices without all the extra fillers and be more convenient than making my own. Well, guess what?! That is exactly what I found! The company was started by a busy Mom, just like you and me, who wanted to create a quick and tasty solution to enable busy families to cook up healthy, savory meals more quickly. She made the blends both salt and sugar free, with no fillers or MSG, and used only the highest quality spices. They are tasty and healthy and oh so convenient!
They have 16 different blends including beef, pork and poultry rubs, Italian Meatballs, Savory Meatloaf, Grilled Swordfish, Sesame Ginger Tuna, my choice of Cajun Seafood, and more. All come in convenient resealable bags to seal in the freshness. Can’t wait to try the rest! By the way, you can find them at Whole Foods and a few other specialty stores.
For this challenge, Healthy Solutions sent me a packet of their Cajun Seafood Spice Blend, and asked me to create an original recipe. It was kind of a no-brainer to put a New Orleans take on it since Mardi Gras was still fresh in my mind. And what is most closely associated with this type of cooking? Well, shrimp, Andouille and spicy spices, of course! And living in Florida, cooking on the grill is always simpler, less clean up and super delicious. Hence my take on Cajun-spiced tacos from my grill to yours.
This recipe is really easy to get on the table quickly. Prepare the slaw and the remoulade (which is a healthier version made with yogurt) ahead of time then all you have left to do is marinate the shrimp for 30 minutes then grill away. Enjoy!
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- 1/2 cucumber seeded and cut into matchstick-size pieces
- 1 1/2 cups shredded green cabbage you can also use the cabbage & carrots mixture found in your grocer’s produce section
- 1/8 cup thinly sliced red onion then cut in half
- 1 plum tomato seeded & chopped
- 1/2 jalapeno seeded and minced
- 1/4 cup orange juice
- 1 Tablespoon lime juice
- pinch of salt
- 1 cup plain yogurt
- 1/4 cup sweet chili sauce
- 2 Tablespoons spicy or brown mustard
- 2 Tablespoons EVOO
- 1 Tablespoon sriracha
- 2 Tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 4 medium green onions chopped fine
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped green olives
- 2 Tablespoons minced celery
- 1 clove garlic minced
- 1/2 teaspoon cajun seasoning such as Emeril’s Essence or Healthy Solutions
- Salt & pepper to taste
- 1/8 cup honey
- 1 teaspoon balsamic vinegar
- 2 teaspoons vegetable oil
- 2 teaspoons water
- 1 teaspoon Cajun seasoning such as Healthy Solutions or Emeril’s Essence
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon cilantro chopped fine
- 3/4 lb. shrimp shelled & deveined
- 1/4 lb. Andouille sausage
- 8 small flour or corn tortillas
- 3/4 cup cheddar cheese grated
- Garnish: salsa
- Combine all slaw ingredients, cover, and place in refrigerator for 2 or more hours.
- Mix all ingredients together. Store in refrigerator.
- Mix all ingredients for marinade.
- Rinse shrimp, remove tail, pat dry and season with a little salt & pepper. Place in a ziploc bag along with marinade and place in refrigerator for 30-90 minutes. Turn once or twice.
- Heat grill. Spray with nonstick spray.
- Place Andouille on grill and cook for 8-10 minutes over medium heat (350-450 degrees).
- Remove shrimp from marinade, place on metal skewers (if using wood skewers soak in water while shrimp is marinating) and, about 2 minutes after the Andouille was added to the grill, add shrimp and grill for 2-3 minutes per side depending on size.
- Remove meat and shrimp from grill and let cool slightly.
- While shrimp & Andouille are cooling, brown tortillas in a dry skillet over medium-high heat. As each is cooked, place in TacoProper (a great little invention), wire taco stand or in-between cupcake depressions of an upside-down pan. This allows them to hold their shape. They can also be placed in a tortilla warmer and let everyone assemble their own.
- Cut each shrimp into thirds and cube Andouille. Mix together.
- To serve: Either serve ingredients separately and let everyone fix their own or assemble by placing slaw in bottom of each tortilla, followed by the shrimp & Andouille mixture then top with a little sprinkling of cheese and a drizzle of either spicy remoulade or salsa.