Sizzling Cajun Street Tacos

Allergens

Shellfish (shrimp), Gluten (in some corn tortillas)

Ingredients

• 8 corn tortillas
• 1 tbsp vegetable oil
• 1 lb shrimp, peeled and deveined
• 2 cups coleslaw mix
• 1/2 cup Cajun sauce (store
• bought or homemade)
• 1/4 cup cilantro leaves, chopped
• 1 lime, cut into wedges
• 1 avocado, sliced
• Salt and pepper, to taste

Instructions

1. Preheat a grill or griddle pan to medium heat.
2. Brush both sides of the corn tortillas with vegetable oil and place them on the grill for 30 seconds per side or until slightly charred and warmed through. Remove from heat and set aside.
3. In a large bowl, toss the shrimp with the Cajun sauce and season with salt and pepper to taste.
4. Grill the shrimp for 2 3 minutes per side or until pink and cooked through. Remove from heat and let it rest for a minute.
5. To assemble the tacos, place a charred corn tortilla on each plate, top with a few shrimp, a generous scoop of coleslaw mix, a drizzle of Cajun sauce, fresh cilantro leaves, and avocado slices. Squeeze lime juice over the tacos and serve immediately.

Chef’s Insight

The key to perfect grilled corn tortillas is to oil them well and cook them quickly, just until charred and warmed through.

Notes

This recipe is quick and easy to prepare, making it perfect for a weeknight dinner or a casual weekend gathering.