Description
Zesty, blackened grilled shrimp topped with a crisp, lime-infused cabbage slaw and served in toasted corn tortillas.
Ingredients
Scale
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 8 small corn tortillas
- 2 cups shredded cabbage
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 lime, cut into wedges for serving
Instructions
- Pat the shrimp completely dry with paper towels to ensure a proper sear.
- In a medium bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated.
- Combine shredded cabbage, lime juice, and chopped cilantro in a bowl; let sit for 10 minutes.
- Preheat the grill to medium-high heat (approximately 400°F).
- Place shrimp on the grill and cook for 2-3 minutes per side until opaque and slightly charred.
- Place corn tortillas on the grill for 30 seconds per side until warm and pliable.
- Fill each tortilla with grilled shrimp, top with cabbage slaw and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Cajun-Mexican Fusion