Lionel Richie once famously told us “karamu, fiesta, forever,” and while we only know what two of those words mean, we assume “karamu” is something stupendously awesome, off the chain good, a party that never ever ends. These tacos are full of that “karamu” quality, a fiesta in the mouth that you'll wish lasted forever. Shrimp, red bell pepper, slaw, corn… with some crispy jalapeños on top, this meal'll have you dancing on the ceiling. Whoops, wrong Lionel Richie song.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve lime. Juice one half and cut other half into quarters.
Stem, seed, remove ribs, and slice green bell pepper into ¼" strips.
Peel and halve shallot. Slice halves into thin strips.
Pat shrimp dry, and season both sides with Cajun seasoning.
Make the Slaw
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.
Remove from burner.
Transfer cooked corn to a mixing bowl. Add slaw mix, sour cream, 1 Tbsp. lime juice, and ¼ tsp. salt to bowl and thoroughly combine. Set aside.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook corn to medium heat.
Add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Transfer shrimp to plate.
Reserve pan, no need to wipe clean.
Cook the Green Bell Pepper
Return pan used to cook shrimp to medium-high heat.
Add 2 tsp. olive oil, green bell pepper, shallot, and a pinch of salt to hot pan. Stir often until tender, 4-6 minutes.
Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds.
Remove from burner.
Assemble the Tacos
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate as pictured on front of card, filling tortillas with shrimp, slaw, and crispy jalapeños (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!