Spicy Sriracha Shrimp Tacos
Spicy Sriracha Shrimp Tacos
Ingredients
For the Sriracha Shrimp
- 1 pound shrimp, peeled, deveined, tails off
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
For the Creamy Sriracha Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or more, to taste
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1 tablespoon water, to thin, optional
For the Tacos and Toppings
- 8 corn tortillas, small
- 1 1/2 cups red cabbage, shredded
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup Cotija cheese, crumbled, optional
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Creamy Sriracha Sauce: In a small bowl, whisk together mayonnaise, 1 tablespoon Sriracha, 1 teaspoon lime juice, garlic powder, and 1 tablespoon water (if desired for a thinner consistency). Taste and add more Sriracha if you prefer it spicier. Set aside.
⏱️ 5 min
- 2
Marinate the Shrimp: In a medium bowl, combine the shrimp with 2 tablespoons Sriracha, 1 tablespoon lime juice, honey, 1/2 teaspoon garlic powder, and salt. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min
- 3
Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min
- 4
Warm the Tortillas: While the shrimp cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them in a dry skillet over medium heat for 15-20 seconds per side, or charring them lightly over an open flame.
⏱️ 3 min
- 5
Assemble the Tacos: To assemble, spread a spoonful of the creamy Sriracha sauce on each warm tortilla. Top with a generous portion of cooked Sriracha shrimp, shredded red cabbage, diced avocado, chopped cilantro, and crumbled Cotija cheese (if using). Serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sriracha Shrimp Tacos
Ingredients
For the Sriracha Shrimp
- 1 pound shrimp, peeled, deveined, tails off
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
For the Creamy Sriracha Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or more, to taste
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1 tablespoon water, to thin, optional
For the Tacos and Toppings
- 8 corn tortillas, small
- 1 1/2 cups red cabbage, shredded
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup Cotija cheese, crumbled, optional
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Creamy Sriracha Sauce: In a small bowl, whisk together mayonnaise, 1 tablespoon Sriracha, 1 teaspoon lime juice, garlic powder, and 1 tablespoon water (if desired for a thinner consistency). Taste and add more Sriracha if you prefer it spicier. Set aside.
⏱️ 5 min - 2
Marinate the Shrimp: In a medium bowl, combine the shrimp with 2 tablespoons Sriracha, 1 tablespoon lime juice, honey, 1/2 teaspoon garlic powder, and salt. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 3
Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min - 4
Warm the Tortillas: While the shrimp cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them in a dry skillet over medium heat for 15-20 seconds per side, or charring them lightly over an open flame.
⏱️ 3 min - 5
Assemble the Tacos: To assemble, spread a spoonful of the creamy Sriracha sauce on each warm tortilla. Top with a generous portion of cooked Sriracha shrimp, shredded red cabbage, diced avocado, chopped cilantro, and crumbled Cotija cheese (if using). Serve immediately with extra lime wedges.
⏱️ 5 min