½cucumberseeded and cut into matchstick-size pieces
1 ½cupsshredded green cabbageyou can also use the cabbage & carrots mixture found in your grocer’s produce section
⅛cupthinly sliced red onionthen cut in half
1plum tomatoseeded & chopped
½jalapenoseeded and minced
¼cuporange juice
1Tablespoonlime juice
pinchof salt
Spicy Remoulade
1cupplain yogurt
¼cupsweet chili sauce
2Tablespoonsspicy or brown mustard
2TablespoonsEVOO
1Tablespoonsriracha
2Tablespoonsfresh lemon juice
1teaspoonWorcestershire sauce
4medium green onionschopped fine
2Tablespoonschopped fresh parsley
2Tablespoonschopped green olives
2Tablespoonsminced celery
1clovegarlicminced
½teaspooncajun seasoning such as Emeril’s Essence or Healthy Solutions
Salt & pepper to taste
Marinade
⅛cuphoney
1teaspoonbalsamic vinegar
2teaspoonsvegetable oil
2teaspoonswater
1teaspoonCajun seasoning such as Healthy Solutions or Emeril’s Essence
½teaspoonred pepper flakes
1Tablespooncilantrochopped fine
Taco Filling
¾lb.shrimpshelled & deveined
¼lb.Andouille sausage
8small flour or corn tortillas
¾cupcheddar cheesegrated
Garnish: salsa
Instructions
Slaw
Combine all slaw ingredients, cover, and place in refrigerator for 2 or more hours.
Spicy Remoulade
Mix all ingredients together. Store in refrigerator.
Marinade
Mix all ingredients for marinade.
Taco Filling
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.