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Spicy Sriracha Shrimp Tacos Recipe

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3.9 from 15 reviews

These Spicy Sriracha Shrimp Tacos are a vibrant and flavorful dinner option perfect for summer. Featuring succulent, spiced shrimp cooked on the stovetop, a tangy cilantro lime slaw, creamy jalapeno guacamole, and a spicy sriracha sour cream sauce, these tacos combine texture and spice for an addicting meal that's easy to prepare and sure to impress.

Ingredients

Shrimp

  • 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lime juice

Cilantro Lime Slaw

  • 2 cups coleslaw/cabbage mix
  • 1/4 cup sour cream
  • 2 tbsp finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Sriracha Sauce

  • 1/4 cup sour cream
  • 1 tbsp sriracha (adjust to taste)

Jalapeno Guacamole

  • 1 avocado, diced
  • 1/4 cup finely chopped red onion
  • 3 tbsp cilantro
  • 1/2 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt, to taste

Additional

  • 6 small corn or flour tortillas
  • Feta cheese, crumbled, for topping

Instructions

  1. Prepare the shrimp marinade: Place the peeled and deveined shrimp in a medium bowl. Add minced garlic, ground cumin, chili powder, red pepper flakes, salt, 1 tablespoon of olive oil, and 1 tablespoon of fresh lime juice. Toss everything together to coat well and set aside to marinate.
  2. Make the cilantro lime slaw: In a separate bowl, combine the coleslaw mix, sour cream, finely chopped cilantro, lime juice, and minced garlic. Season with salt and pepper to taste, then mix well and set aside.
  3. Mix the sriracha sauce: In a small bowl, stir together sour cream and sriracha sauce. Adjust the amount of sriracha to your preferred spice level.
  4. Prepare the jalapeno guacamole: Combine the diced avocado, finely chopped red onion, cilantro, diced and seeded jalapeno, lime juice, and minced garlic in a bowl. Toss everything gently to combine, then add salt to taste.
  5. Cook the shrimp: Heat a large skillet over medium heat. Add the remaining 1 tablespoon of olive oil and let it warm for about 2 minutes. Add the marinated shrimp to the skillet, cooking for about 4-5 minutes until shrimp turn pink and are cooked through, turning once halfway through cooking. Remove from heat.
  6. Assemble the tacos: Warm the tortillas. Spoon some cilantro lime slaw onto each tortilla, then top with 5 to 6 cooked shrimp. Add a scoop of jalapeno guacamole and drizzle with sriracha sauce. Finish each taco with a sprinkling of crumbled feta cheese.

Notes

  • Adjust the level of spiciness by adding more or less sriracha in the sauce and jalapeno in the guacamole.
  • You can substitute sour cream with Greek yogurt for a lighter option.
  • Use either corn or flour tortillas based on personal preference.
  • Ensure shrimp are cooked until just pink to avoid overcooking, which can make them rubbery.
  • The slaw can be prepared ahead of time and refrigerated for up to one day.
  • If fresh lime juice is not available, bottled lime juice can be used as a substitute.

Find it online: https://recipeplenty.com/spicy-sriracha-shrimp-tacos-recipe/