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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
