Original Creole Seasoning 
New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…
Get RecipeThe freshness of shrimp and jalapeño crema pair with the extraordinary blend of flavors of Creole seasoning for creamy, delicious tacos like no other. Firehouse Grub says this will be your new Taco Tuesday go-to.
Ingredients
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2 Pounds Shrimp, Deveined and Peeled
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Corn Tortillas
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2 Tablespoons Tony’s Original Creole Seasoning, Divided
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2 Limes
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4 Tablespoons Olive Oil
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1 Bunch Cilantro
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1 Jalapeño
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1 Tablespoon Apple Cider Vinegar
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Cheddar Cheese
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1 Bag Shredded Cabbage
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2/3 Cup Sour Cream
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1/2 Cup Mayonnaise
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2 Tablespoons Milk
- Clear
Directions
Making the Coleslaw:
- Empty shredded cabbage bag into a bowl.
- Add apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon Tony’s Original Creole Seasoning and juice from 1/2 lime.
- Stir and marinate in fridge for at least 30 minutes.
Making the Jalapeño Crema:
- Deseed and dice jalapeño.
- Combine jalapeño, sour cream, mayonnaise, milk, 2 teaspoons Tony’s Original Creole Seasoning, juice from 1/2 lime, and 1/2 cup of roughly chopped cilantro in a food processor.
- Pulse food processor until everything is finely chopped and combined.
- Store in fridge for at least 30 minutes.
Making the Shrimp Tacos:
- Combine shrimp, juice from 1 lime, 2 tablespoons olive oil, 1 teaspoon Tony’s Original Creole Seasoning, and 1/4 cup of roughly chopped cilantro in bowl. Store in fridge for at least 30 minutes.
- Turn skillet or flat top on medium-high heat.
- Place shrimp on skillet or flat top and cook for 3-4 minutes.
- Flip shrimp and cook for 1-2 more minutes.
- Remove shrimp from skillet or flat top.
- Heat tortillas in skillet or on flat top and melt cheese in tortillas.
- Place shrimp in tortillas and top with slaw and jalapeño crema. Enjoy!
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