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These Sriracha shrimp tacos are a tasty delight! Juicy shrimp are perfectly spiced with a kick of Sriracha, all wrapped up in soft tortillas and topped with fresh veggies.
Whenever I make these, I love how colorful they are! Plus, they come together so quickly, making dinner feel like a fun fiesta. You have to try them with a squeeze of lime on top!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works fine here. If using frozen, make sure to thaw them before cooking. If you want a vegetarian option, try using grilled mushrooms or cauliflower instead.
Spices: Chili powder, smoked paprika, cumin, garlic powder, and cayenne pepper give the shrimp their flavor kick. If you don’t have smoked paprika, regular paprika is a good substitute, though you’ll miss that smoky depth.
Mayonnaise: The creamy base for the sauce. You can swap it out for Greek yogurt for a lighter option, or if dairy-free is needed, try vegan mayo instead.
Cabbage: I love the crunch of both green and red cabbage in slaw. If you can’t find red cabbage, just use more green cabbage or add in some sliced bell peppers for color and crunch.
How Do I Cook Shrimp Perfectly?
Cooking shrimp can be tricky, as they can overcook quickly. Here’s a foolproof way to get them just right:
- Always start with a hot skillet to sear the shrimp. This helps lock in juiciness.
- Cook shrimp for just 2-3 minutes on each side. They turn pink and opaque when done.
- Remove from heat immediately once cooked to avoid rubbery shrimp. If you have leftovers, they can still be used in salads or wraps!
What’s the Best Way to Warm Tortillas?
Warming tortillas adds flavor and makes them pliable for filling. Here’s how to do it well:
- Heat a skillet over medium heat. Place tortillas in for about 15-30 seconds on each side, flipping them until warm.
- If you have a gas stove, you can warm them directly over the flame for a charred flavor. Just be careful not to hold them too long!
Now you’re ready to whip up some delicious spicy shrimp tacos! Don’t forget the lime—it’s the finishing touch. Enjoy!
How to Make Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tbsp olive oil
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp Sriracha (adjust to taste)
- 1 tsp lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- Lime wedges, for serving
- Additional cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 15 minutes of cooking time, for a total of around 30 minutes. You’ll spend a little time seasoning the shrimp, making the sauce, and crafting the slaw before cooking the shrimp. It all comes together quickly, making it perfect for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium-sized bowl, toss the peeled and deveined shrimp with chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, pepper, and olive oil. Make sure the shrimp is well coated with all the spices for the best flavor.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook them for about 2-3 minutes on each side, until they’re pink and fully cooked. Once done, remove them from the heat and set aside.
3. Make the Creamy Sriracha Sauce:
In a small mixing bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of salt. Stir until the mixture is smooth and creamy. Feel free to adjust the amount of Sriracha to suit your taste, depending on how spicy you like it!
4. Prepare the Cilantro Lime Slaw:
In a large bowl, mix together the green cabbage, red cabbage, grated carrots, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss everything together until the ingredients are well combined and the veggies are coated in the dressing.
5. Warm the Tortillas:
To warm the tortillas, lightly heat a skillet or carefully hold them over an open flame for about 15-30 seconds on each side, just until they’re soft and pliable.
6. Assemble the Tacos:
Take each warm tortilla and layer the cooked shrimp on top. Add a generous scoop of the cilantro lime slaw, then drizzle with the creamy Sriracha sauce. For a lovely finishing touch, garnish with extra cilantro and place lime wedges on the side.
7. Serve:
Enjoy the tacos while they are warm! Squeeze fresh lime juice over the top before you dig in for an extra burst of flavor. Delicious!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, be sure to thaw them completely before cooking. The best way to do this is to transfer them to the fridge overnight or place them in a sealed bag and submerge in cold water for about 20-30 minutes. Once thawed, drain and pat them dry before seasoning.
What Can I Substitute for Mayonnaise in the Sauce?
If you’re looking for a healthier option or have an allergy, you can substitute mayonnaise with Greek yogurt or sour cream for a creamy texture. For a vegan alternative, use plant-based mayonnaise or blended silken tofu to maintain creaminess while keeping it dairy-free!
How Do I Store Leftover Tacos?
To store leftovers, separate the shrimp and slaw from the tortillas to keep everything fresh. Store the shrimp and slaw in airtight containers in the fridge for up to 2 days, and wrap the tortillas in foil or plastic wrap. To reheat, warm the shrimp in a skillet and assemble the tacos just before serving!
Can I Make the Cilantro Lime Slaw Ahead of Time?
Yes! You can make the slaw a day in advance and store it in the fridge. Just be sure to keep it in an airtight container to retain freshness. Give it a good toss before serving to redistribute the dressing that may settle to the bottom!
