• Medium

Serves 3-6



  • 1/3 cup mayonnaise
  • 1 tbsp capers, chopped
  • 1 tsp stone ground mustard
  • 1/3 cup parsley, chopped
  • 1/2 tsp horseradish
  • 1/3 cup red onion, diced
  • 1/2 bag coleslaw mix (shredded cabbage and carrots)
  • 1 tbsp Cajun seasoning


  • 1/2 lb peeled and deveined (41/50 count) Del Pacifico shrimp
  • 6 small La Perla corn tortillas
  • 1 tbsp Cajun seasoning
  • 3 green onions, sliced
  • Fresh salsa or pico de gallo (optional)
  • Lime, sliced (optional)

Instructions / directions

Prep Time: 30 mins
Cook Time: 10 mins

To prepare the coleslaw dressing, mix the mayonnaise, stone ground mustard, capers, parsley, horseradish, red onion and Cajun seasoning in a bowl. Place the coleslaw mix and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.

Heat grill to medium heat. Once the grill is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.

Pour the Cajun seasoning over the shrimp and stir until the shrimp are coated.

Cook seasoned shrimp over medium heat for about 3-5 minutes per side, or until the shrimp is firm. Cajun seasoning should be a blackened in color. Remove the shrimp from the grill to prevent overcooking the shrimp.

To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3-5 shrimp, and a few sliced green onions. Top with homemade salsa or pico de gallo. Squeeze a wedge of fresh lime over top.

CSF Blackened Shrimp Tacos

This recipe is brought to you by Coastal Seafoods

Coastal Seafoods has been providing the Twin Cities with the best seafood for over 35 years. Their dedicated and knowledgeable team is passionate about delivering the highest quality sustainably sourced seafood to the local community as a way of working to make the world a better and more delicious place.