OPELOUSAS, La., March 31, 2020 /PRNewswire/ -- "A daring fusion of Baja and Cajun cuisines with fresh grilled shrimp, crispy slaw and a spicy lime crema … ready in under 20 minutes," says Girl Carnivore. With Tony Chachere's® amazing flavors, these tacos are a great stay-at-home must eat!
CAJUN GRILLED SHRIMP TACOS
For the Shrimp:
1 Lb. Shrimp, Thawed, Peeled and Deveined
2 Tbsp. Olive Oil
4 Tbsp. Tony's Original Creole 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 Jalapeño, Minced
1 Granny Smith Apple, Sliced
For the Spicy Lime Crema:
½ Cup Mexican Crema
1 Tbsp. Tony's Original Creole Seasoning
1 Tsp. Tequila
1 Tsp. Lime Juice
1 Tbsp. Fresh Cilantro, Finely Minced
Fresh Pico de Gallo
Prep the Grill:
Heat the Tortillas:
Note: Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle, so they are warm but still soft and pliable.
Prep and Make the Tangy Vinegar Slaw:
Note: You can substitute agave or honey for pineapple juice. Slaw can be made up to a day ahead, but it will lose crunch over time.
Prep and Make the Spicy Lime Crema:
Note: You can skip the tequila if desired. Crema can be made and stored in an airtight container in the fridge up to two days ahead.
Grill the Shrimp:
Pro Trick: Doubling the tortilla layers allows the tacos to keep their form.
Tony Chachere's® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking. Tony Chachere's® continues to be family owned-and-operated and is located in Opelousas, Louisiana. You can get more Tony Chachere's® recipes and products by visiting tonychachere.com/Recipes. For all of the cooking tips you need, go to tonychachere.com/Video.
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SOURCE Tony Chachere's