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Cajun Grilled Shrimp Tacos

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This post may contain affiliate links. Please read my disclosure policy

A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes!  

Is there anything better than grilled shrimp tacos? nope. But add a quick tangy slaw and some easy crema and it's pretty much heaven.

This recipe was sponsored by Tony Chachere's. Thoughts and opinions are my own. 

Truth. Tacos are my love language. I mean really, can one have a taco it not be a happy thing – no matter what the taco or filling is? But then when you have shrimp, it's like the perfect happy bite every single time.

Thing is, I have traveled the world, and Central America and the islands are some of my favorite places. Weather, people, all of it. And of course, the food. There's just a brightness and freshness to all of it – and you can't not have seafood! 

This is not an authentic Mexican or Baja recipe – this is a quick, easy, and light recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere's Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it's all ready in under 20 minutes! That is happiness in a bite. Ok, every bite. 

And, I'm doing something good for myself, cuz, shrimp tacos are totally healthy, right? Well, like all things, moderation. I am not going to say slathering crema over every bite is a good idea, but this isn't a cheese-covered heavy protein. And given each one is only around 7 calories each (for a medium one), it's certainly a healthy meal by my dietary standards. Balance is everything and only you know what's best for you. 

Double layered corn tortillas holding spicy Tony Chachere's rubbed grilled shrimp, a 10 minute vinegar based cabbage slaw and a zesty lime crema drizzle on top

So, what do you need? 

Start with fresh thawed shrimp, peeled (otherwise, get to work), Tony Chachere's original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there), cabbage, jalapenos, and some other basic pantry staples like vinegar, onion lime, garlic. 

What you need for grilled shrimp tacos, ingredient like cabbage, onion, apple, jalapenos, shrimp, tortillas and tony chacheres creole seasoning

Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don't have a few meals planned with it. Even on sale for $0.69, they are dense and it will add up. So, if this is a one time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.

Bout that crazy good shrimp taco sauce…

All you need is 4 ingredients for the Spicy Lime Crema – the perfect taco sauce! The crema used could be substituted for a sour cream mayo blend if you can't find it, but check your local markets cold Latin section first. I use crema all of the time as a smooth option for toppings and blends. And omg, drizzled over nachos its better (and less heavy feeling, than sour cream.     

Filling, slaw, sauce – let's get to dinner! 

How to Make Grilled Shrimp Tacos

Step one – and the most important – Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grates are well cleaned and oiled. No need to sacrifice any to that nasty stick when the grates aren't well cleaned. 

Steps for making this recipe, from mixing the slaw to skewering the shrimp, grilling and then assembling tacos
  1. Prep the slaw ahead and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp come off the grill. Dinner literally can be a 20-minute thing – unless you add like 3 minutes to shake up a killer margarita to pair with it. 
  2. Season and skewer them for easy cooking.
  3. You can also cook these just tossing them on the grill, but with a skewer or even those wire grilling crates for seafood make flipping these babies easier. I absolutely LOVE the Tony Chachere's on these as a kicked up spice blend that I don't have to overthink. It's got the perfect amount of flavor and heat to really make these shrimp taste incredible. 
  4. Remove the Shrimp from the Skewers and Enjoy!

Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony's beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peel them. 

Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce! 

What goes with tacos?

Tacos, in my expert foodie opinion, stand alone on a platter. They are the be all end all of the meal but making sure the fixings that are paired with them harmonize is crucial homemade guacamole and salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans and yellow rice are also perfect sides when you are looking to balance out the plate. Grilled pineapple and mango salsa are perfect additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos too. 

Cajun rubbed grilled shrimp tacos in tortillas with red and green cabbage slaw, a drizzle of crema, pico de gallo and limes around to squeeze on top

Want more tasty taco recipes? Here ya go!

If you've tried this Cajun creation please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivoreTwitter Facebook.

So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema

Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw – all ready in under 20 minutes!

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Course: Main Course

Cuisine: Fusion

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 377kcal

Equipment

  • grill

  • Grilling Skewers

  • Mixing Bowls

  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony's Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere's
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill. Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar

  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere's, tequila, lime juice, and cilantro together.

  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere's Creole Seasoning.

  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.

  • Remove from heat and carefully slide the shrimp off the skewers.

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don't have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it's best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

GC Original,Grilling,Seafood and Fish,SP,Twisted Tacos,cajun shrimp tacos,tony chachere's

By: Kita
Title: Cajun Grilled Shrimp Tacos
Sourced From: girlcarnivore.com/cajun-grilled-shrimp-tacos/
Published Date: 02/17/20

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Hot Link Stuffed Tri-tip

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I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.

The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.

Insert about a teaspoon of butter in the entryway..

Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.

I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.

Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.

Please see my article on wet brining vs. dry brining for an in-depth look at this subject.

I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)

Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.

Here it is after 10 hours.. ready to go in the smoker.

Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.

I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.

Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.

If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.

On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.

Watch the meat carefully and turn as required to sear evenly.

Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.

Just beautiful!!

All sliced up!

Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!

Beef,Newsletter Archive,2021,Sausage,Tri-tip

By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21

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Grilling Recipes

Mad Scientist BBQ Spare Ribs v2.0

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Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.

EggHead Forum

By: dstearn
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21

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Camping Make-Ahead Breakfast Burritos

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1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy

Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!

This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.

I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.

I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.

Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.

Tips for Making Burritos Ahead of Time

For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.

Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.

How to keep them from getting soggy

When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.

Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos

Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.

You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).

How to cook burritos on the campfire

When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.

Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).

Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.

Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.

Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.

Make-Ahead Breakfast Burritos

This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.

Course: Breakfast
Cuisine: American, Camping, Fusion

Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins

Servings: 10

InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.

NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.

Nutrition

Nutrition Facts

Make-Ahead Breakfast Burritos

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP

By: Kita
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20

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https://amazinghamburger.com/outdoor-cooking/are-you-an-vidpenguin2/

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