• 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.

1. In a medium-sized pot, bring the beef broth and milk to a simmer over medium heat. Add the polenta and stir well. Reduce the heat to low and let it simmer for about 15 minutes.
2. Rub the shrimp with Cajun seasoning in a bowl and set aside at room temperature.
3. For the honey glaze, melt the butter in a small bowl. Peel the garlic cloves and grate them into the butter. Slice the chili into thin rings and add them to the garlic butter. Chop the parsley and add it to the bowl along with all the other glaze ingredients. Set aside.
4. Remove the polenta from the heat and add the cream and milk, stirring until everything is well combined. Next, add the butter, salt, grated cheddar, grated parmesan, garlic powder, white pepper, nutmeg, and lemon juice. Stir until the cheese has melted and the mixture is smooth and creamy. Cover the pot with a lid and set it aside on the turned-off stove.
5. Now, heat a large pan and sear the shrimp with a bit of mango oil for 1 minute on each side. Pour the honey glaze into the pan and let it simmer with the shrimp for 2-3 minutes. Remove the pan from the heat.
6. To serve, first spoon the polenta into deep plates, then place the shrimp in the center. Top with a bit of mango oil and fresh parsley.

PREPARATIONS
This dish is made with my Jalapeño Oil. If you want to replace it, you can use olive oil instead and for the pulp in the cilantro-yogurt sauce, use 1-2 fresh jalapeños + 1 tablespoon of olive oil.

INSTRUCTIONS

1. In a small bowl, add cumin, salt, smoked paprika, garlic powder, onion powder, pepper, cayenne, and Cajun seasoning. Finely chop half of a fresh chili and add it to the spices. Finally, add 2 tablespoons of Jalapeño Oil and the juice of half a lime, and mix everything into a creamy paste. Wash the shrimp, pat dry, and place in a bowl. Add the creamy marinade and mix well to evenly coat all the shrimp. Set aside at room temperature.
2. Wash and let your rice cook according to the package instructions.
3. Meanwhile, in a tall container, blend yogurt, the pulp from making the Jalapeño Oil, 1-2 peeled garlic cloves, cilantro, parsley, salt, and pepper with an immersion blender until smooth. Set aside.
4. Next, peel the mango, avocado, and red onion. Chop everything into small pieces and put in a medium bowl. Mix with the juice of half a lime and a little salt, and set aside.
5. Wash and pat dry the mung bean sprouts and set aside.
6. Heat 2 tablespoons of Jalapeño Oil in a frying pan and add the shrimp along with the remaining marinade. Briefly fry the shrimp on both sides and let the sauce reduce at the same time.
7. In a deep bowl, distribute the rice, place mung bean sprouts on one side and the mango-avocado salad on the other. Add 1-2 tablespoons of the green cilantro-yogurt sauce to the sprouts, then lay the shrimp on top and drizzle with the sauce from the pan. You can also top it off with fresh lime juice, fresh cilantro, and fresh chili.