1/2cucumberseeded and cut into matchstick-size pieces
1 1/2cupsshredded green cabbageyou can also use the cabbage & carrots mixture found in your grocer’s produce section
1/8cupthinly sliced red onionthen cut in half
1plum tomatoseeded & chopped
1/2jalapenoseeded and minced
1/4cupsweet chili sauce
2Tablespoonsspicy or brown mustard
2Tablespoonsfresh lemon juice
4medium green onionschopped fine
2Tablespoonschopped fresh parsley
2Tablespoonschopped green olives
1/2teaspooncajun seasoning such as Emeril’s Essence or Healthy Solutions
Salt & pepper to taste
1teaspoonCajun seasoning such as Healthy Solutions or Emeril’s Essence
1/2teaspoonred pepper flakes
3/4lb.shrimpshelled & deveined
8small flour or corn tortillas
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.
Cajun Shrimp Tacos with Spicy Remoulade
Amount Per Serving
Calories 677Calories from Fat 297
% Daily Value*
Saturated Fat 12g60%
Vitamin A 1270IU25%
Vitamin C 39mg47%
* Percent Daily Values are based on a 2000 calorie diet.
Cajun Shrimp Tacos with Spicy Remoulade https://2cookinmamas.com/cajun-tacos-spicy-remoulade/