Cajun Shrimp Tacos with Passionfruit Lime Slaw
March 15, 2025 by Kimberly
A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.
25 MINUTES
EASY
OMNIVORE
MEXICAN
2 PORTIONS
REFRESHING
EVERYDAY
LUNCH
SPRING
SUMMER
ABOUT THE RECIPE
If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.
How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.
How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.
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Cajun Shrimp Tacos with Passionfruit Lime Slaw
- Total Time: 25 min
- Yield: 4 tacos / 2 portions 1x
Description
RECOMMENDED EQUIPMENT
- oven
- aluminum foil
- large pan
- sharp knife
- cutting board
- small bowl
Ingredients
SHRIMPS
- 300 grams shrimps
- 2 tbsp Cajun seasoning
- 2 tbsp oil for frying
SAUCE
- 2 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp avocado oil
- 2 garlic cloves
- 1 fresh chili
- 1/4 tsp cayenne pepper
- 1 tbsp butter
PASSIONFRUIT LIME SLAW
- 200 grams white cabbage
- 5 grams fresh cilantro
- 1 red onion
- 100 grams yogurt
- juice of 1 lime
- 1 passionfruit
- salt & pepper to taste
OTHER INGREDIENTS
- 4 corn tortillas
- fresh cilantro, for topping
- scallions, for topping
Instructions
- Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
- Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
- Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
- Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
- Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
- Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
- Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
- Cook Time: 25 min
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