Cajun Shrimp Tacos with Broccoli Slaw and Peach Salsa. What a mouth full. Don’t let the name of this recipe intimidate you. These tacos are super easy to make, require few ingredients but pack a might punch in the flavor department.
I got the inspiration for this recipe after seeing a similar one that Half Baked Harvest made. I decided to make my salsa with some beautiful peaches I had. I also added in a super easy broccoli slaw that, I had to stop myself from eating before adding them to the tacos.
Theres almost nothing better in the summer time than a nice juicy peach. The flavor is sweet and fresh and pairs so well with the spices in the shrimp and the tanginess of the broccoli slaw.
I made this for dinner for Robbie and I and we literally devoured it in minutes and went back for seconds. I hope you all enjoy the Cajun Shrimp Tacos with Broccoli Slaw and Peach Salsa as much as we did!
Ingredients
Shrimp
- 1.5 lb Shrimp peeled and deveined
- 1 tbsp Cajun Seasoning
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Corn or Flour Tortilla I used Misson’s Carb Control flour tortillas because I’m eating Keto and they only have 4 net carbs
Broccoli Slaw
- 1 pack Broccoli Slaw mix You could also cut up your own cabbage and broccoli. Make about two cups worth
- 2 tbsp Mayonnaise
- 1 tbsp White Vinegar
- 2 tsp sugar or sugar substitute optional but it really brings out the flavor
- Salt and Pepper to taste
Peach Salsa
- 2 cups Peaches peeled and chopped
- 1 cup Red Onion Chopped
- 1/4 cup Jalapeño remove seeds (leave a few for some heat)
- 1/2 cup Sweet Peppers Chopped
- 2 tbsp lime juice
- 1 tbsp Cilantro Chopped
- Sea Salt To taste
Instructions
For the shrimp
- Mix Shrimp, Olive Oil, Cajun Seasoning, Salt and Pepper in a bowl. Put the mixture in a pan and saute on Med-high heat for 5-8 minutes. Just until shrimp are pink but still faily soft (you don’t want to over cook them). Once cooked, take off of heat and set aside.
For Broccoli Slaw
- Mix together Broccoli Slaw mix, vinagar, Mayo, salt and pepper. You can make this ahead of time and have it ready in the fridge.
For Peach Salsa
- Mix together Peaches, Tomatoes, Onions, Peppers, Cilantro, Lime Juice, Salt and Pepper. You can also make this ahead of time and give the flavors time to mix.
Taco Assembly
- Take a large spoonful of Shrimp, then Broccoli slaw, then peach salsa and place it on tortilla. Fold and enjoy!
Cajun Shrimp Tacos with Broccoli slaw and Peach Salsa
Spicy Cajun shimp married to a tangy broccoli slaw ans sweet peach salsa
Shrimp
- 1.5 lb Shrimp (peeled and deveined )
- 1 tbsp Cajun Seasoning
- 2 tbsp Olive Oil
- Salt and Pepper (to taste)
- Corn or Flour Tortilla (I used Misson's Carb Control flour tortillas because I'm eating Keto and they only have 4 net carbs)
Broccoli Slaw
- 1 pack Broccoli Slaw mix (You could also cut up your own cabbage and broccoli. Make about two cups worth)
- 2 tbsp Mayonnaise
- 1 tbsp White Vinegar
- 2 tsp sugar or sugar substitute (optional but it really brings out the flavor)
- Salt and Pepper (to taste)
Peach Salsa
- 2 cups Peaches (peeled and chopped)
- 1 cup Red Onion (Chopped)
- 1/4 cup Jalapeño (remove seeds (leave a few for some heat) )
- 1/2 cup Sweet Peppers (Chopped)
- 2 tbsp lime juice
- 1 tbsp Cilantro (Chopped)
- Sea Salt (To taste )
For the shrimp
Mix Shrimp, Olive Oil, Cajun Seasoning, Salt and Pepper in a bowl. Put the mixture in a pan and saute on Med-high heat for 5-8 minutes. Just until shrimp are pink but still faily soft (you don't want to over cook them). Once cooked, take off of heat and set aside.
For Broccoli Slaw
Mix together Broccoli Slaw mix, vinagar, Mayo, salt and pepper. You can make this ahead of time and have it ready in the fridge.
For Peach Salsa
Mix together Peaches, Tomatoes, Onions, Peppers, Cilantro, Lime Juice, Salt and Pepper. You can also make this ahead of time and give the flavors time to mix.
Taco Assembly
Take a large spoonful of Shrimp, then Broccoli slaw, then peach salsa and place it on tortilla. Fold and enjoy!
