Spicy Shrimp Tacos
Spicy Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil, divided
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 lime, juiced
For Assembly
- 8 soft tortillas, corn or flour
- 2 cups green cabbage, shredded
- 1 avocado, sliced
Instructions
- 1
In a medium bowl, add the peeled, deveined, and tails-off shrimp. Drizzle with 1/2 tablespoon of olive oil. Add the paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the shrimp are evenly coated with the seasonings.
⏱️ 5 min
- 2
Heat a large skillet or frying pan over medium-high heat. Add the remaining 1/2 tablespoon of olive oil. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer.
⏱️ 1 min
- 3
Cook the shrimp for 2 to 3 minutes per side, or until they turn pink and are cooked through. Avoid overcooking to keep them tender. Remove the shrimp from the pan and set aside.
⏱️ 5 min
- 4
While the shrimp are cooking or immediately after, prepare the sriracha mayo. In a small bowl, combine the mayonnaise, sriracha, and the juice of half a lime. Whisk thoroughly until smooth and well combined.
⏱️ 2 min
- 5
Warm the soft tortillas according to package directions. This can be done in a dry skillet, microwave, or oven. Keep them warm until ready to assemble.
⏱️ 2 min
- 6
Assemble the tacos: Place a portion of the cooked shrimp onto each warm tortilla. Top with shredded green cabbage and sliced avocado.
⏱️ 3 min
- 7
Drizzle the prepared sriracha mayo generously over the toppings. Serve immediately and enjoy your spicy shrimp tacos!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Tacos
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil, divided
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 lime, juiced
For Assembly
- 8 soft tortillas, corn or flour
- 2 cups green cabbage, shredded
- 1 avocado, sliced
Instructions
- 1
In a medium bowl, add the peeled, deveined, and tails-off shrimp. Drizzle with 1/2 tablespoon of olive oil. Add the paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the shrimp are evenly coated with the seasonings.
⏱️ 5 min - 2
Heat a large skillet or frying pan over medium-high heat. Add the remaining 1/2 tablespoon of olive oil. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer.
⏱️ 1 min - 3
Cook the shrimp for 2 to 3 minutes per side, or until they turn pink and are cooked through. Avoid overcooking to keep them tender. Remove the shrimp from the pan and set aside.
⏱️ 5 min - 4
While the shrimp are cooking or immediately after, prepare the sriracha mayo. In a small bowl, combine the mayonnaise, sriracha, and the juice of half a lime. Whisk thoroughly until smooth and well combined.
⏱️ 2 min - 5
Warm the soft tortillas according to package directions. This can be done in a dry skillet, microwave, or oven. Keep them warm until ready to assemble.
⏱️ 2 min - 6
Assemble the tacos: Place a portion of the cooked shrimp onto each warm tortilla. Top with shredded green cabbage and sliced avocado.
⏱️ 3 min - 7
Drizzle the prepared sriracha mayo generously over the toppings. Serve immediately and enjoy your spicy shrimp tacos!
⏱️ 2 min