Cajun “Surf & Turf” Tacos


  • 1 pound of shrimp, any size (peeled and deveined)
  • 1 Hak’s Paks Cajun Jambalaya
  • 1/2 red onion, diced 
  • 1 tablespoon of chopped cilantro
  • Tango Carrot Chile Sauce Mayo (50/50 Tango + Mayo)
  • Pork Clouds
  • 8 corn tortillas


  1. Add the oil to medium pot, caramelize the onion on medium heat, about 5 minutes. Add the shrimp and cook for another 2 minutes until pink. Pour in the Cajun Jambalaya Sauce. Simmer on high heat until sauce coats shrimp.

  2. Top tortillas with shrimp and top with cilantro, crumbled pork clouds and drizzled Tango Mayo