Description
These Spicy Sriracha Shrimp Tacos are fast, flavorful, and topped with a zesty Cilantro Lime Slaw.
Ingredients
Scale
- 6–12 soft corn tortillas
- 1 pound shrimp (fresh or frozen/thawed)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cayenne pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 TBSP avocado oil
- 1/4 cup ranch dressing
- 1 TBSP Sriracha
- 1 cup finely shredded/chopped cabbage
- 1 jalapeño pepper
- 1–2 TBSP apple cider vinegar
- 1 TBSP honey
- 1 lime
- 1/8 tsp salt
- fresh chopped cilantro (to taste)
Instructions
- Step: Clean and peel shrimp, defrosting if needed, and set in the fridge covered.
- Step: Whisk together ranch dressing and Sriracha.
- Step: Remove stem, seeds, and ribs from the jalapeño, mince, and combine with cabbage, apple cider vinegar, honey, salt, pepper, juice of half a lime, and chopped cilantro; set aside to marinate.
- Step: Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper.
- Step: Heat oil in a large pan over medium-high heat and sauté shrimp for about 2 minutes per side until opaque.
- Step: Chop the cooked shrimp into smaller pieces on a cutting board.
- Step: Warm corn tortillas, fill with shrimp, and drizzle with sauce.
- Step: Top with slaw and serve with lime wedges.
Notes
For a dairy-free version, use a dairy-free ranch. Double up on corn tortillas to prevent breakage. If you dislike cilantro, substitute with thinly sliced red onion.
- Prep Time: 14 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 197 kcal
- Sugar: 4 g
- Sodium: 914 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 194 mg
Keywords: Shrimp Tacos, Mexican, Spicy, Sriracha, Cilantro Lime Slaw