Spicy Sriracha Shrimp Tacos
Spicy shrimp and cabbage slaw topped with avocado lime crema and a drizzle or two of sriracha sauce. This combination creates the best shrimp taco you’ve eaten so far.
Ingredients
- Corn tortillas
- 1 pound small to medium cooked shrimp thawed and tails removed
- 1 tablespoon olive oil
Shrimp Marinade
- 1 tablespoon Sriracha sauce
- 2 tablespoons soy sauce
- 3 cloves garlic minced
- ½ tablespoon lime juice
Avocado Lime Crema
- zest of ½ lime
- 2½ tablespoons lime juice
- 1 cup sour cream- I used light
- ½ avocado mashed
- ¼ teaspoon kosher salt
Cabbage slaw
- 2½ cups green cabbage shredded
- ½ teaspoon sesame oil
- 2 teaspoons honey
- zest + juice 1 lime
- Optional Topping- Sriracha sauce
Instructions
- Combine shrimp in a medium bowl with all the shrimp marinade ingredients.Stir to combine, cover and refrigerate for at least a half hour.
- Meanwhile prepare avocado lime crema. Combine mashed avocado with remaining ingredients and whisk together until smooth. Refrigerate until ready to use.
- Prepare cabbage slaw. Combine all slaw ingredients in a medium bowl and stir to combine. Refrigerate until ready to use.
- Heat oil in a skillet over medium-high heat. Sear shrimp for 5-6 minutes, flipping halfway through. Remove from heat.
- In a dry skillet, heat tortillas over medium heat until warmed.
- Arrange shrimp tacos. Lay out corn tortilla, toss cabbage slaw down the middle of tortilla, top with shrimp and avocado lime crema. Repeat for remaining shrimp tacos. Drizzle a bit of sriracha sauce on top if you like a little more heat to your tacos. Enjoy!!!