master

These Southern-inspired tacos pack plenty of zesty flavor: tender shrimp are seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes. It all pairs perfectly with our fresh carrot and celery slaw.

Ethan Mick

with Marinated Vegetables & Cotija Cheese

Cajun Shrimp Tacos

Shrimp

Flour Tortillas

Celery

Sweet Peppers

Scallions

Grape Or Cherry Tomatoes

Carrots

Red Wine Vinegar

Mayonnaise

Grated Cotija Cheese

Sweet Piquante Peppers

Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

Ingredients

**STOVE:** If  you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. **GRILL:** Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates.

Wash and dry the fresh produce. Thinly slice the **celery** on an angle. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Peel the **carrots**; grate on the large side of a box grater. Roughly chop the **piquante peppers**. Cut out and discard the stems of the **sweet peppers**; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the **tomatoes**. 

In a medium bowl, combine the **sliced sweet peppers**, **halved tomatoes**, and **half the vinegar**. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the vegetables:

While the vegetables marinate, in a bowl, combine the **mayonnaise**, **sliced celery and white bottoms of the scallions**, **grated carrots**, **chopped piquante peppers**, and **remaining vinegar**. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:

While the slaw marinates, pat the **shrimp** dry with paper towels. 

**STOVE:** Remove and discard the tails of the shrimp. Season with salt, pepper, and **half the spice blend** (you will have extra spice blend). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate.  
**GRILL:** Drizzle the shrimp with olive oil and season with salt, pepper, and **half the spice blend** (you will have extra spice blend). Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. Carefully remove and discard the tails.

Cook the shrimp:

**STOVE:** If using a microwave, wrap the **tortillas** in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the **tortillas** in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. **GRILL:** Grill the **tortillas** 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface.

Warm the tortillas:

Assemble the tacos using the **warmed tortillas**, **cooked shrimp**, **marinated vegetables** (discarding any marinating liquid), **cheese**,  and **sliced green tops of the scallions**. Serve the tacos with the **slaw** on the side. Enjoy!