Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
Servings
4-6Servings
Servings
4-6Servings
Ingredients
For the Shrimp
  • 1lb Shrimp, peeled and deveined
  • 1Clove of Garlic, Minced
  • 3/4Tsp Chili Powder
  • 1/2Tsp Cumin
  • APinch Red Pepper Flakes
  • 1/2Tsp Salt
  • 1/4Tsp Black Pepper
  • 1Tbsp Lime Juice
  • 1Tbsp Olive Oil
For the Cilantro Lime Slaw
  • 2Cups Coleslaw/Cabbage Mix
  • 1 Jalapeno, Diced
  • 1Tbsp Cilantro, Chopped
  • 1/4Cup Sour Cream
  • 1Tbsp Lime Juice
  • 1Clove of Garlic, Minced
  • 1/2Tsp Salt
  • 1/4Tsp Black Pepper
For the Sriracha Sauce
  • 1/4Cup Sour Cream (I used light sour cream)*
  • 2Tsp 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. 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. 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. 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.
Cook the Shrimp
  1. 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).
Assemble Tacos
  1. Add some cilantro lime slaw to a tortilla, top with shrimp, squeeze some lime juice over the shrimp, add some cotjia cheese, and top with Sriracha sauce. DEVOUR. SO YUM.
Recipe Notes

I typically chop each piece of shrimp into a few pieces so they don’t fall out of the taco. I didn’t in these for the purpose of the photos.

You can use greek yogurt instead of sour cream.

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