Blackstone Cajun Shrimp Tacos
Cajun-spiced shrimp seared on the griddle, tucked into charred tortillas with crunchy lime slaw and a creamy chipotle sauce.
- Blackstone
- Griddle
- Seafood
- Dinner
- 30 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb large shrimp, peeled and deveined, tails off
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1 tbsp vegetable oil
- 2 tbsp butter
- 12 small tortillas, flour or corn
Lime slaw
- 3 cups coleslaw mix
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp salt
Chipotle sauce
- 1/2 cup sour cream
- 2 tbsp mayo
- 1 tbsp adobo sauce, from a can of chipotles in adobo
- 1 tbsp lime juice
To serve
- 1 avocado, sliced
- 1 lime, cut in wedges
Gear
- Blackstone griddle
- Clean kitchen towel
- Two mixing bowls
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Steps
Step 1: Stir the chipotle sauce ingredients together. Toss the slaw ingredients in another bowl. Chill both.
Step 2: Pat the shrimp dry and toss with the Cajun seasoning, smoked paprika and vegetable oil.
Step 3: Heat the Blackstone to medium-high (about 400°F).
Step 4: Warm the tortillas on the griddle 20 to 30 seconds per side until soft with a few charred spots. Stack them in a towel to keep warm.
Step 5: Spread the shrimp on the griddle in one layer. Cook 1.5 to 2 minutes, flip, add the butter, and cook 1 to 2 minutes more until pink and opaque.
Step 6: Fill each tortilla with slaw, 3 or 4 shrimp, chipotle sauce and avocado. Squeeze lime over the top.
Swaps
- Seafood: Cubes of firm white fish like mahi-mahi or cod, 2 to 3 minutes per side.
- Sauce: No chipotles? Mix sour cream with hot sauce and a pinch of cumin.
- Seasoning: Old Bay instead of Cajun for a Maryland twist.
Tips
- Most Cajun seasonings are salty. Taste one shrimp before you add any extra salt.
- The slaw’s crunch and acid balance the spicy shrimp. Don’t skip it.
The story
HAM Cooking. Let’s fire it up.
Taco night doesn’t have to be ground beef and a yellow packet. Not that there’s anything wrong with that. But sometimes you want to feel like you’re on a beach somewhere instead of in your driveway with a leaf blower going next door.
Shrimp are perfect for the griddle because they cook so fast. They’re also easy to ruin for the same reason. The rule is simple: shrimp are done when they turn from see-through to opaque and curl into a loose C shape. A tight O means you went too far. The cold, tangy slaw and creamy sauce are there on purpose: they cool down the heat and add crunch so it’s not all soft in your mouth.
Ten minutes on the griddle, and dinner’s on the table. That’s my kind of beach.
HAM out.
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