Shrimp Tacos Recipe
Sauteed cajun shrimp, slaw, pico de gallo, cotija topped with aji amarillo aioli, side of salsa and guac
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Ingredients
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For the Cajun Shrimp
For the Slaw
For the Pico de Gallo
For the Aji Amarillo Aioli
For Assembly
Method
For the Cajun Shrimp
- 1
Prepare the Shrimp
In a bowl, combine the shrimp, Cajun seasoning, olive oil, minced garlic, and lime juice. Toss well to coat the shrimp evenly. Let it marinate for 15 minutes.
- 2
Cook the Shrimp
Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for about 3-5 minutes until they are pink and cooked through. Remove from heat.
For the Slaw
- 3
Make the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss to mix thoroughly. Set aside.
For the Pico de Gallo
- 4
Prepare the Pico de Gallo
In a bowl, mix together the diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir well and let it sit for 10 minutes for flavors to meld.
For the Aji Amarillo Aioli
- 5
Make the Aji Amarillo Aioli
In a small bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, and minced garlic until smooth. Set aside.
For Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a skillet. To each tortilla, add a portion of sautéed shrimp, top with slaw, pico de gallo, and crumbled cotija cheese. Drizzle with aji amarillo aioli. Serve with a side of guacamole and salsa.
