Cajun Shrimp Tacos Recipe
Yield: 4-6 servings
- 1/4 head green cabbage
- 1/4 cup grated carrots
- 2 tbsp horseradish cream
- 2 tbsp Plowboys BBQ Tarheel Tang BBQ Sauce
- Juice of 1/2 lime
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 tsp Code 3 Spices Sea Dog Rub Cajun Blend
- 1 tomato - Choose your favorite. We used store bought heirlooms
- 1/2 red onion
- 1 clove garlic, small
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced pineapple
- juice of 1/2 lime
- salt, to taste
Core and thinly slice cabbage. Rinse, drain and place in large bowl, along with the shredded carrots. Sprinkle sugar, salt and Code 3 Spices Sea Dog Rub Cajun Blend over cabbage. Toss and let sit.
Combine horseradish cream, Plowboys BBQ Tarheel Tang BBQ Sauce and lime juice in a bowl. Whisk to combine. Pour over cabbage mixture. Toss to coat.
Small dice tomatoes, red onion and pineapple. Mince Garlic. Chop Cilantro. Combine in a bowl.
Juice the lime. Add to bowl, with other ingredients. Sprinkle salt, to taste. Allow to rest, for flavors to meld.
Cajun Shrimp Tacos
Apply generous coating of the rub to the shrimp and allow to rest, at least 20 minutes.
Preheat your Yoder Smokers YS640 (or other grill) to 325°F. Place the shrimp on a FrogMat on the grill. Grill to an internal temperature of 145°F (check the temperature using an instant read thermometer like the Maverick PT-75). Corn tortillas can be heated on the grill.
Assemble tacos to taste. Garnish with Cotija or Queso Fresco and fresh cilantro.
To kick up the heat a notch, try adding Grinders Molten Hot Sauce.