Cajun-Spiced Gulf Shrimp Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Spiced Gulf shrimp tucked into warm tortillas with a crunchy cilantro-lime slaw for a vibrant, fresh take on seafood street food. This Mexican-inspired taco and burrito recipe, ready in about 21 minutes, pairs large shrimp, peeled and deveined, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 pieces large shrimp, peeled and deveined
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 8 pieces small corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 16 large peeled and deveined shrimp with 2 tbsp cajun seasoning and 2 tbsp olive oil until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to make the cilantro-lime slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by dividing cooked shrimp evenly among tortillas and topping with generous spoonfuls of the cilantro-lime slaw before serving.