Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
User Reviews
5
-
Prep Time
14 mins
-
Cook Time
6 mins
-
Total Time
20 mins
-
Servings
6 tacos
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
Mexican
Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
Description
This recipe prepares peeled and cleaned shrimp seasoned with a mix of paprika, garlic powder, cayenne, salt, and pepper, then cooked in avocado oil for a flavorful, spicy base. Meanwhile, the cilantro lime slaw is made by shredding cabbage and combining it with minced jalapeño, apple cider vinegar, honey, salt, pepper, lime juice, and chopped cilantro, offering a crisp, fresh contrast.
The sriracha ranch sauce, made by blending ranch dressing with sriracha, adds creaminess and an extra kick of heat. Together, these elements are assembled in soft corn tortillas, which can be doubled up for sturdiness. The balance between spicy, tangy, sweet, and creamy produces a layered flavor and texture profile.
This dish is suited for casual meals and gatherings, offering flexibility in the number of tortillas used depending on taco size and serving needs. Cilantro amounts can be adjusted or omitted depending on preference, with red onion as an alternative to maintain freshness in the slaw. The recipe notes provide helpful tips for tortilla handling and customization.
Ingredients
- 6-12 corn tortilla see notes, soft
- 1 pound Shrimp fresh or frozen/thawed
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cayenne pepper
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 TBSP avocado oil (or favorite healthy oil)
- ¼ cup ranch dressing homemade or store-bought
- 1 TBSP sriracha
- 1 cup cabbage green, red, or both!, finely shredded/chopped
- 1 jalapeno pepper
- 1-2 TBSP apple cider vinegar
- 1 TBSP honey
- 1 lime
- ⅛ tsp salt
- cilantro to taste, fresh, chopped
Instructions
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
- Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
- For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
- For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
- Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!
- Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes) - I like to gently warm my corn tortillas up in the microwave or on a skillet before stuffing them. So good!
- Top with slaw, serve with lime wedges, and dig in!
Notes
- Use paleo-friendly or dairy-free ranch dressing to make the tacos dairy-free if desired.
- The number of tortillas used depends on servings and desired fill per taco; doubling tortillas prevents tearing when overstuffed.
- Cilantro amount is flexible; omit or replace with thinly sliced red onion if preferred.
- The nutrition facts provided are estimates and can be adjusted based on ingredients and serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 194mg | 65% |
| Sodium | 914mg | 38% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
