These addictive tacos can be prepared on the grill or in a pan and are packed with fresh flavour! They can be made spicy or mild depending on your preference, just adjust the cajun spice accordingly (or leave out completely)! This recipe makes about 8 tacos and serves 4 people for a main dish (or more for an appy!)
Preheat your BBQ grill (or prepare a grill pan over medium heat if cooking indoors: don't turn on the burner in advance if cooking indoors, only preheat the pan once ready to cook the shrimp). In a medium bowl combine the shrimp with the oil, garlic and cajun spice mix and stir to combine.
In a medium bowl, combine the coleslaw ingredients; stir to combine and set aside. Transfer to a serving dish and refrigerate until needed.
In a separate small bowl mash the avocado until smooth (you can use a mini food processor if desired) and mix with the lime juice, yogurt or sour cream and garlic. Season with salt to taste and set aside. You can thin it with some milk or unsweetened almond milk if you like it less thick. Transfer to a serving dish and refrigerate until needed.
Cook the shrimp until pink, just cooked throughout and slightly charred (about 2 minutes a side). Transfer to a dish and tent with foil or another plate to keep warm.
Warm the corn tortillas (see note), layering the rice (if using), coleslaw, prawns, avocado crema, cilantro and any other condiments you wish to put on them. Enjoy!
* to warm the corn tortillas hold the tortilla over an open gas flame for 10-20 seconds using a set of metal tongs