Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce
User Reviews
4.8
Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce
Description
The shrimp are tossed with olive oil, paprika, cumin, and optional onion or garlic powder, then cooked quickly in a hot skillet until pink and tender. The accompanying slaw is made from shredded cabbage, thinly sliced red onion, minced cilantro, and optional jalapeño, tossed in olive oil, honey, lime juice, salt, and pepper to create a sweet-tart and spicy vegetable topping.
A creamy Sriracha sauce combines ranch or sour cream with Sriracha for a spicy, tangy drizzle. The tacos are assembled by warming corn or flour tortillas, filling them with cooked shrimp, topping with cilantro slaw, and finishing with the Sriracha sauce. Lime wedges on the side add extra citrus brightness.
These tacos offer a pleasing mix of textures from crunchy slaw to tender shrimp in soft tortillas, with spicy, smoky, sweet, and creamy flavors balancing each bite. They work well for casual dinners or outdoor meals and can be prepared ahead by marinating shrimp and making the slaw in advance.
Ingredients
- 20 Shrimp medium, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin ground
- 1/4 teaspoon onion powder optional, or garlic powder
- 1/4 teaspoon black pepper optional
- 1/4 teaspoon kosher salt
Cilantro Lime Slaw
- 2 cups cabbage shredded
- 1/4 cup red onion thinly sliced
- 1/4 cup cilantro minced
- 1/2 jalapeño optional, seeded
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- salt to taste
- black pepper to taste
Creamy Sriracha sauce
- 1/4 cup ranch dressing or sour-cream or greek Yogurt
- 1 tablespoon sriracha
- 6 small corn tortilla or flour tortillas
Instructions
To cook the Shrimp:
- Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
To make the Slaw
- Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
To make creamy Sriracha Sauce
- Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
To assemble:
- Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 198kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 56mg | 19% |
| Sodium | 301mg | 13% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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