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Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw

Spicy pan grilled shrimp tacos loaded with a zest honey cilantro lime slaw and topped with a creamy sriracha sauce. These tacos are spicy, sweet, zesty and bursting with flavor!


#shrimp #seafood #foodie #food #foodporn #fish #aquarium #instafood #foodphotography #yummy #delicious #dinner #foodstagram #lobster #aquascape #crab #shrimptank #seafoodboil #seafoodlover #shrimps #fishtank #chicken #foodlover #aquascaping #foodblogger #salmon #plantedtank #lunch #aquariumhobby #pasta

https://www.snappersfish.com/post/spicy-shrimp-tacos-with-creamy-sriracha-sauce-cilantro-lime-slaw


Ingredients

  • 20 medium shrimp peeled and deveined

  • 2 tablespoons olive oil

  • 1 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon onion or garlic powder optional

  • 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 jalapeno, seeded optional

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • 2 tablespoons lime juice

  • salt and pepper to taste


Creamy Sriracha sauce

  • 1/4 cup ranch dressing or sour-cream or greek Yogurt

  • 1 tablespoon Sriracha

  • 6 small corn 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!!





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