SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIME SLAW

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These Spicy Sriracha Tacos are sure to be your new favorite taco recipe! They are easy to make and are loaded with so much flavor.

I love tacos. And I really love shrimp tacos. I love seafood in general, but unfortunately, I don’t get to make it too much at home because my husband is not a seafood fan. He hates pretty much anything to do with seafood. So I don’t really buy much seafood to cook at home because he won’t eat it and then I’ll have to make him something different. And well, that’s just too much work. So when my husband is out of town working or just gone for the day, I make these tacos! And I invite my mother-in-law over to help me devour these superb tacos.

These tacos are so delicious and are hands down the best shrimp tacos that I’ve ever had! They are so flavorful and have a nice little kick. There are a few different components to the recipe, but they all come together very quickly.

The taco breakdown:

Shrimp: You can either use fresh or frozen shrimp. If you are using frozen, just thaw them out first. I always buy the already peeled and deveined shrimp from the store, because I really hate peeling and deveining shrimp.  Add some spices, garlic, a squeeze of lime juice, and then sauté them.

Cilantro Lime Slaw: I use a coleslaw/cabbage mix and add some fresh garlic, cilantro, a diced jalapeno, lime juice, sour cream (I use light sour cream – you could also use greek yogurt), salt and pepper. Delish.

Sriracha Sauce: Sirarcha + sour cream = YUM. I use light sour cream – you could also use greek yogurt. It’s a super simple sauce but it is sooooooo good! This gives the tacos a nice kick.

My favorite toppings for these tacos: cojita cheese, chopped cilantro, squeeze of lime juice and guacamole!

And I know the ingredient list looks like a lot – but you are using many of the same ingredients in different parts of the recipe – lime juice, sour cream, salt, pepper, and garlic.

If you like these tacos, try my Chili Lime Chicken Tacos with Pineapple Salsa! These tacos are also one of my favs!

Hope you enjoy these tacos as much as I do!

INGREDIENTS

For the Shrimp

  • 1 lb Shrimp, peeled and deveined
  • 1 Clove of  Garlic, Minced
  • 3/4 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • A Pinch  Red Pepper Flakes
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Lime Juice
  • 1 Tbsp Olive Oil

For the Cilantro Lime Slaw

  • 2 Cups  Coleslaw/Cabbage Mix
  • 1 Jalapeno, Diced
  • 1 Tbsp Cilantro, Chopped
  • 1/4 Cup Sour Cream
  • 1 Tbsp Lime Juice
  • 1 Clove of  Garlic, Minced
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper

For the Sriracha Sauce


  • 1/4 Cup Sour Cream (I used light sour cream)*
  • 2 Tsp Sriracha (use another tsp if you love Sriracha)

For the Tacos

  • Flour Tortillas
  • Cotija Cheese (optional)
  • Squeeze of lime juice


INSTRUCTIONS

For the Shrimp

  1. Add the shrimp to a medium bowl. Add in the garlic, chili powder, cumin, red pepper flakes (feel free to use more if you like it hot!), salt, pepper, and lime juice. 
  2. Stir to combine, making sure each shrimp is coated. Set aside while you make the other components of the recipe (it all comes together quickly, promise!)

For the Cilantro Lime Slaw

  1. In another medium sized bowl, add the coleslaw/cabbage, the diced jalapeño, and cilantro. In a small bowl, add the sour cream, lime juice, garlic, salt, and pepper. 
  2. Stir together to combine, and then add to the slaw mix. Stir to combine. Alternatively, instead of using a second bowl (I know, I hate washing dishes, too!), you could just add all of the ingredients into the bowl and stir to combine. 
  3. I just find it easier to mix the sour cream and lime juice together before adding it to the slaw mix to help thin it a little so that it is more evenly distributed.

For the Sriracha Sauce

  1. In a small bowl, combine the sour cream (or greek yogurt) with the sriracha sauce. Feel free to add more if you would like. Stir to combine.
  2. Cook the Shrimp
  3. In a sauté pan over medium heat, add the olive oil. Once the pan is heated, add the shrimp. Cook the shrimp for about 2 minutes on each side, or until the shrimp become opaque. Usually 2-3 minutes on each side. Don't overcook the shrimp. Remove from heat. Chop the shrimp into smaller chunks (this helps the shrimp from falling out of the tacos when you eat them).
  4. Assemble Tacos
  5. ........................
  6. ........................

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