Cajun Shrimp Tacos with Spicy Remoulade
Kick up tacos a notch with these cajun shrimp tacos. Grilled shrimp, andouille. tangy slaw and spicy remoulade are bound to make your mouth water.
Servings: 4 servings
Calories: 677kcal
Ingredients
Slaw
- ½ cucumber seeded and cut into matchstick-size pieces
- 1 ½ cups shredded green cabbage you can also use the cabbage & carrots mixture found in your grocer’s produce section
- ⅛ cup thinly sliced red onion then cut in half
- 1 plum tomato seeded & chopped
- ½ jalapeno seeded and minced
- ¼ cup orange juice
- 1 Tablespoon lime juice
- pinch of salt
Spicy Remoulade
- 1 cup plain yogurt
- ¼ 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
- ½ teaspoon cajun seasoning such as Emeril’s Essence or Healthy Solutions
- Salt & pepper to taste
Marinade
- ⅛ 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
- ½ teaspoon red pepper flakes
- 1 Tablespoon cilantro chopped fine
Taco Filling
- ¾ lb. shrimp shelled & deveined
- ¼ lb. Andouille sausage
- 8 small flour or corn tortillas
- ¾ cup cheddar cheese grated
- 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.
Nutrition
Calories: 677kcal | Carbohydrates: 59g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 268mg | Sodium: 1912mg | Potassium: 611mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1270IU | Vitamin C: 39mg | Calcium: 449mg | Iron: 5mg
