Cajun Shrimp Tacos with Creamy Cherry De-Lite Cherry Horseradish Coleslaw

Creamy Cherry Horseradish Coleslaw Ingredients:

2 oz of softened cream cheese

6 oz mayo

8 oz Cherry De-Lite Horseradish

1 bag of cabbage coleslaw

Directions:

Thoroughly blend cream cheese, mayo and horseradish until well blended. Add coleslaw and mix until well coated.

Cajun Shrimp:

1 cup Cherry De-Lite Vinaigrette

1 pound raw medium shrimp, peeled and deveined

1 Tbsp Old Bay Cajun Season

3 Tbsp olive oil

Juice from 1/2 lime

8 flour tortillas

Directions:

Place shrimp in zip lock bag and coat with Cherry De-Lite Vinaigrette and the juice from 1/2 of a lime.  Let marinade for at least 30 minutes, the longer the better.

Sauté shrimp by preheating a pan over medium-high heat and coating with olive oil. Carefully place shrimp in pan and sprinkle with Old Bay Cajun Seasoning.  Cook for approximately 2 to 3 minutes per side or all the grey is replaced with pink coloring.

Assemble Tacos:

Place a generous amount of coleslaw on each flour tortilla, add 4 to 5 shrimp and top with more coleslaw. Top with sprouts if desired and serve with slices of fresh lime.