These spicy shrimp tacos are a fun and tasty meal that’s full of flavor! You’ll love the juicy shrimp topped with a zesty creamy Sriracha sauce and a crunchy cilantro lime slaw.
Trust me, once you take a bite, you’ll be smiling. The mix of spicy and fresh tastes is just perfect for taco night. I like to serve them with a side of tortilla chips for extra crunch. Enjoy!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for tacos as they have a nice bite. If fresh shrimp isn’t available, frozen shrimp is a good alternative. Just make sure to thaw them properly before use.
Olive Oil: This adds richness during cooking, but feel free to substitute it with avocado oil or even coconut oil for a different flavor profile.
Cilantro: If you’re not a fan of cilantro, try replacing it with fresh parsley or green onions for the slaw. Both will give a fresh taste!
Mayonnaise: Regular mayo is key for the creamy sauce, but Greek yogurt can be a healthy substitute if you want something lighter.
Chili Powder & Sriracha: If you’re looking to adjust the heat, swap the chili powder for smoked paprika for a milder taste. For the sriracha, you can use hoisin sauce or a mild hot sauce if preferred.
How Do You Cook Shrimp Perfectly Every Time?
Cooking shrimp might seem tricky, but it’s straightforward! The key is to not overcook them, as shrimp can toughen quickly. Here’s how to do it right:
- Start with a hot skillet set to medium-high. This helps sear the shrimp nicely.
- Place the shrimp in a single layer in the skillet; don’t overcrowd!
- Cook for about 2-3 minutes on each side. When shrimp turn pink and curl slightly, they’re done.
- Remove them promptly to avoid overcooking. If needed, you can always toss them back in for a quick reheat before serving.
Following these steps will ensure your shrimp are juicy and tender every time!
Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce (adjust to taste)
- 1 tbsp lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 3 cups green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas
- Lime wedges for garnish
- Extra cilantro for garnish
How Much Time Will You Need?
This tasty meal will take about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients, followed by 15 minutes for cooking the shrimp and making the slaw and sauce. The last 5 minutes will be for assembling everything and getting ready to serve. Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by placing the peeled and deveined shrimp in a bowl. Add the olive oil, chili powder, cumin, paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until the shrimp are well-coated with the spices.
2. Cook the Shrimp:
Next, heat a skillet over medium-high heat. Once it’s hot, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once done, remove the skillet from the heat and set the shrimp aside.
3. Make the Creamy Sriracha Sauce:
In a small bowl, combine the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Mix it all together until well blended. Feel free to taste and add more sriracha if you like it spicier!
4. Prepare the Cilantro Lime Slaw:
In a large mixing bowl, toss together the shredded green cabbage, red cabbage, and chopped cilantro. In a separate smaller bowl, whisk together the mayonnaise, lime juice, salt, and pepper. Pour this dressing over the cabbage mixture and mix until everything is nicely coated.
5. Assemble the Tacos:
Time to bring it all together! Warm the tortillas in a dry skillet or microwave to make them soft. Take a tortilla and add a portion of the cooked shrimp on it. Top off each taco with a generous amount of the cilantro lime slaw, then drizzle with the creamy sriracha sauce.
6. Serve:
Plate your spicy shrimp tacos and garnish with lime wedges and extra cilantro for a fresh touch. Dig in and enjoy every delicious bite of your creation!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to thaw shrimp is to leave them in the fridge overnight or place them in a sealed bag and submerge in cold water for about 15-20 minutes. Pat them dry with paper towels before seasoning so that the spices stick properly.
What Can I Substitute for Mayonnaise in the Sauce or Slaw?
If you’re looking for a mayo substitute, Greek yogurt or sour cream works great! They’ll provide a creamy texture along with a tangy flavor. For a dairy-free option, try using avocados blended until smooth or a vegan mayonnaise alternative.
How to Store Leftover Shrimp Tacos?
To store leftovers, keep the shrimp, slaw, and sauce in separate airtight containers in the fridge for up to 2 days. This helps maintain the texture of the tortillas and slaw. When ready to eat, reheat the shrimp in a skillet over low heat, and serve with fresh tortillas!
Can I Make the Cilantro Lime Slaw Ahead of Time?
Yes, you can! Prepare the slaw a day in advance and store it in the refrigerator. Just be sure to keep the dressing separate until you’re ready to serve to prevent the cabbage from getting too wilted. Toss everything together right before assembling the tacos!
