Blackened Shrimp Tacos with Creole Remoulade Slaw

If you're looking for a little twist on Shrimp Tacos, this is a recipe definitely worth trying out! You can use whatever size and type of shrimp you like for this easy meal.

Blackend Shrimp Tacos with Creole Remoulade Slaw

 Prep Time: 30 mins

 Cook Time: 10 mins

 Total Time: 40 mins

 Servings: 6 tacos

INGREDIENTS:

Coleslaw:

• 1/3 cup mayonnaise 
• 1 Tbsp capers, chopped 
• 1 tsp Stone Ground mustard 
• 1/3 cup parsley, chopped 
• 1/2 tsp horseradish 
• 1/3 cup red onion, diced
• 1/2 bag coleslaw mix (shredded cabbage and carrots) 
• 1 Tbsp Cajun seasoning 

• 1/2 lb peeled and deveined (41/50 count) Del Pacifico Shrimp 
• 6 small La Perla corn tortillas 
• 1 Tbsp Cajun seasoning
• 3 green onions, sliced 

DIRECTIONS:

1. To prepare the coleslaw dressing, mix the mayonnaise, Stone Ground mustard, capers, parsley, horseradish, red onion, and Cajun seasoning in a bowl. Place the coleslaw mix and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
2. Heat grill to medium heat. Once the grill is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
3. Pour the Cajun seasoning over the shrimp and stir until the shrimp are coated.
4. Cook seasoned shrimp over medium heat for about 3-5 minutes per side, or until the shrimp is firm. Cajun seasoning should be a blackened in color. Remove the shrimp from the grill to prevent over cooking the shrimp.
5. To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3-5 shrimp, and a few sliced green onions. Top with homemade salsa or Pico de Gallo. Squeeze a wedge of fresh lime over top.