# Components:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1.5 tablespoons Cajun seasoning
04 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper
06 - Juice of 0.5 lime
→ Zesty Slaw
07 - 2 cups shredded red cabbage
08 - 0.5 cup shredded carrots
09 - 0.25 cup thinly sliced red onion
10 - 2 tablespoons chopped fresh cilantro
11 - Juice of 1 lime
12 - 1 tablespoon olive oil
13 - 0.5 teaspoon salt
→ Creamy Sauce
14 - 1/3 cup sour cream
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon lime juice
17 - 1 teaspoon hot sauce (optional)
18 - 1 small clove garlic, minced
19 - 0.25 teaspoon salt
→ Assembly
20 - 8 small corn or flour tortillas
21 - Lime wedges for serving
22 - Fresh cilantro leaves for garnish (optional)
# Directions:
01 - In a medium bowl, combine the shrimp with olive oil, Cajun seasoning, salt, pepper, and lime juice. Allow to marinate for at least 10 minutes while preparing the other components.
02 - In a separate bowl, combine the shredded red cabbage, carrots, red onion, cilantro, lime juice, olive oil, and salt. Toss thoroughly to ensure all ingredients are evenly coated. Set aside.
03 - In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and minced garlic until smooth. Stir in the hot sauce and salt, adjusting seasoning as needed to taste. Reserve and set aside.
04 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from skillet immediately.
05 - Warm the tortillas until pliable using a dry skillet on the stovetop or by microwaving them for a few seconds.
06 - Spread a generous spoonful of the creamy sauce onto each warm tortilla. Top with a portion of the slaw, followed by 3-4 cooked shrimp. Garnish with fresh cilantro leaves and serve with lime wedges.
