Bring a taste of Louisiana to your life with my Cajun Creole Shrimp Tacos. Warm spices mesh with cool slaw for a mind-blowing culinary experience! These tacos taste like Summer, with notes of tangy lime juice and sweet pineapple. 

Serve these tacos at your next pool party or when you need to get over the Winter hump. You’ll instantly be transported to sunny skies and ocean breezes. 

Tacos are one of the best recipes. They’re a leisurely meal with unlimited options! These Cajun Creole Shrimp Tacos feature some of my favorite flavors. Garlic, lime, peppers, pineapple..it doesn’t get much better than that! Bonus: Shrimp sears fast on the Traeger Flatrock Flat Top Grill, giving you a fast dinner!

The Ingredients

These Cajun Creole Shrimp Tacos may taste gourmet, but they don’t require anything fancy! Pantry staples combine to create one killer meal. Here’s what you need to add to your shopping cart. 

• Angel hair coleslaw mix. Coleslaw mix is a great shortcut ingredient. I love using angel hair coleslaw because it doesn’t overpower the other taco ingredients. If you prefer a heartier coleslaw, use your favorite variety. 
• Pineapple tidbits. This ingredient gives the coleslaw tropical flair without adding too much liquid. Every bite has just the right pop of pineapple! 
• Killer Hogs Mississippi White Sauce. This white sauce is a must for Mississippi barbecue! This ingredient comes from my good buddy. It’s top-of-the-line and a must-have for any backyard pitmaster. Use it on chicken, coleslaw, or ribs. 
• Lime juice. To tie the flavors together, I used lime juice in the slaw and shrimp mixture. It added the perfect amount of acidity while brightening up the dish. 
• Heath Riles BBQ Garlic Jalapeño Rub. There’s nothing like this AP rub! It combines multiple notes of garlic with the perfect hit of heat. Add a dash to seafood, veggies, pork, chicken, beef, or popcorn. The sky is the limit. 
• Shrimp. Everything tastes better on the Traeger, including shrimp! This easy protein cooks fast and tastes great. Shrimp shines when paired with a sweet, zesty seasoning blend. 
• Grapeseed oil. This clean-tasting oil has a high smoking point, making it perfect for grilling. I prefer putting mine in an olive oil dispenser for easy access. 
• Heath Riles BBQ Cajun Creole Garlic Butter Rub. This rub adds NOLA flavor to burgers, shrimp, fish, and veggies. It contains a tasty blend of dehydrated peppers, garlic, onion, paprika, and parsley.

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Flat Top Grill. I cooked my Cajun Creole Shrimp Tacos on the Traeger Flatrock Flat Top Grill. This was my first time using this setup, and I was impressed! Pro Tip: Be sure to “season” your grill before using it! This step creates a slick, non-stick surface.
• If you’re looking for an excellent flat top grill, try this one! With divided heat chambers, you can cook multiple things at once. This setup allows you to griddle, steam, and fry. 

The Process for Making Cajun Creole Shrimp Tacos

You can find an in-depth demonstration of this cook in the recipe card and video. Here’s a brief overview of how I created these delectable Cajun Creole Shrimp Tacos. 

• Fire up the grill. I fired up one side of the Traeger Flatrock Flat Top Grill, leaving the other side cool. This gives me a great setup for toasting tortillas and cooking the shrimp. There’s nothing better than big grills that let you cook everything simultaneously. 
• Make coleslaw. To make the coleslaw, I placed the angel hair coleslaw mix in a large bowl and added the pineapple, sugar, Killer Hogs Mississippi White Sauce, red wine vinegar, lime juice, and Heath Riles BBQ Garlic Jalapeño Rub. I used my tongs to toss the slaw, then stuck it in the fridge. Giving the slaw time to chill creates a well-rounded flavor. 
• Season the shrimp. While the coleslaw was chilling, I made the shrimp taco filling. I placed the shrimp in a large bowl and drizzled grapeseed oil over the top. Then, I added the lime juice and a good layer of Heath Riles BBQ Cajun Creole Garlic Butter Rub. To finish the shrimp, I sprinkled a dash of Heath Riles BBQ Garlic Jalapeño Rub over the top. 
• Toast the tortillas. I turned the Traeger Flatrock Flat Top Grill down to medium, then lightly toasted the tortillas. A little char adds so much flavor! 
• Grill the shrimp. I increased the Traeger Flatrock Flat Top Grill’s heat to medium-high, then oiled the grill with grapeseed oil. I laid the shrimp on the grill and seared it for 2-3 minutes before removing it from the pit. 
• Assemble the tacos. To assemble the Cajun Creole Shrimp Tacos, I laid down some charred tortillas. Then, I spooned on shrimp, followed by a little slaw. I garnished my tacos with fresh pico de gallo! The only thing left was to dig in. 

The Results

My Cajun Creole Shrimp Tacos were top of the class! The combination of lime, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and cool slaw was out of this world. 

Serving Suggestions for Cajun Creole Shrimp Tacos

These Cajun Creole Shrimp Tacos are a meal in themselves! Add some tortilla chips and a Corona for a show-stopping spread. 

Storing Leftovers

You can keep leftover shrimp and coleslaw in the fridge for up to 3 days. You can freeze leftover shrimp for 4-6 months. 

Equipment and Tools

Traeger Flatrock Flat Top Grill, mixing bowls. Nechtik BBQ Gloves, citrus juicer, oil dispenser, metal tongs, metal spatula, tortilla warmer, disposable cutting board, metal sheet pan, Thermoworks Silicone Tools