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Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
5 from 297 votes

Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw

These Spicy Sriracha Shrimp Tacos feature shrimp seasoned with paprika, garlic, cayenne, and pepper, cooked quickly in oil, and topped with a tangy cilantro lime slaw. The slaw combines cabbage, jalapeño, apple cider vinegar, honey, and fresh lime juice for a bright, slightly sweet crunch that complements the spicy shrimp. The mixture is finished with a sriracha ranch sauce and fresh cilantro, served on soft corn tortillas.

Prep Time
14 mins
Cook Time
6 mins
Total Time
20 mins
Servings: 6 tacos
Calories: 197 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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!
  2. Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
  3. For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
  4. 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.
  5. Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
  6. 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.
  7. 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!
  8. 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!
  9. 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

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%)

Nutrition Facts

Serving: 6 tacos

Amount Per Serving

Calories 197

% 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.