Recipe: Cajun Shrimp Tacos


Recipe: Cajun Shrimp Tacos

Yield: 4-6


  • Horseradish Slaw
  • - 1/4 head green cabbage
  • - 1/4 Cup grated carrots
  • - 2 T horseradish cream
  • - 2 T rQ! Ivory Barbecue Sauce
  • - Juice of 1/2 lime
  • - 1 T sugar
  • - 1 t kosher salt
  • - 1 t Code 3 Spices Sea Dog Rub Cajun Blend
  • Salsa (see below)
  • - 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
  • Cajun Shrimp Tacos
  • - 10oz Shrimp, cleaned, no tails
  • - Corn tortillas
  • - Cotija or Queso Fresco
  • - Code 3 Spices Sea Dog Rub Cajun Blend


Horseradish Slaw

-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, rQ! Ivory Barbecue 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°. Place the shrimp on a FrogMat on the grill. Grill to an internal temperature of 145ºF (check the temperature using an instant read thermometer like the Maverick PT-100). 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.







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