Cajun Shrimp Tacos with Cilantro-Lime Rice

Bold, zesty, and fresh—these shrimp tacos are a flavor-packed fusion of Cajun spice and coastal comfort. Tender shrimp are tossed in smoky seasoning, then layered into warm corn tortillas with fluffy cilantro-lime rice, crisp cabbage slaw, creamy avocado, and a drizzle of Mexican crema. Topped with fresh cilantro and a squeeze of lime, this taco night upgrade is quick to make and impossible to resist.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse 1.5 cups of white rice under cold water until the water runs clear.

Step 2

Add the rinsed rice to your rice cooker with 3 cups of water or chicken broth (for extra flavor).

Step 3

Cook according to your rice cooker’s instructions.

Step 4

Once done, fluff with a fork and stir in half of the chopped cilantro and the juice of 1 lime. Set aside and keep warm.

Step 5

In a large bowl, combine 2 cups shredded cabbage and 1 diced red bell pepper.

Step 6

In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, and a pinch of salt and pepper.

Step 7

Pour the dressing over the cabbage mixture and toss to coat. Set aside to let the flavors meld.

Step 8

Pat the shrimp dry and season with 2 tablespoons Cajun seasoning, ½ teaspoon garlic powder, and a pinch of salt and pepper.

Step 9

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Step 10

Add the shrimp in a single layer and cook for 2–3 minutes per side, or until opaque and pink. Remove from heat.

Step 11

Heat corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave wrapped in a damp paper towel for 20–30 seconds until pliable.

Step 12

Layer each tortilla with a scoop of cilantro-lime rice, several shrimp, a spoonful of slaw, and a few slices of avocado.

Step 13

Drizzle with Mexican crema or sour cream, and garnish with remaining chopped cilantro and lime wedges.