Spicy Shrimp Tacos With Creamy Sriracha Sauce & Cilantro Lime Slaw Recipe

I’ve been loving these Sweet And Spicy Shrimp Tacos lately. I marinated succulent shrimp with olive oil, chili powder, and a hint of cayenne pepper then grilled them until perfectly tender. The crunch of shredded cabbage and cilantro mixed with a zesty honey lime slaw gives every bite a refreshing kick.

I’m excited to share my Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw. I first came across these tacos when I was looking for a quick dinner idea, and they have now become one of my go-to meals.

I start off by pan grilling 1 lb of large shrimp using 1 Tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper (if you like it extra spicy) with a bit of salt and pepper for that simple zing. Then, I load up fresh corn tortillas with a crunchy mix of 2 cups shredded cabbage, 1/2 cup shredded carrots, 1/2 cup chopped fresh cilantro and 1/4 cup thinly sliced red onion tossed with juice of 1 lime and 1 Tbsp honey.

Finally, I drizzle on a luscious creamy sauce made from 1/2 cup mayonnaise, 2-3 Tbsp sriracha and juice of 1/2 lime. These tacos are seriously sweet and spicy with just the right zest and theyre perfect for a light summer meal.

Why I Like this Recipe

1. I really love how the shrimp come out bursting with flavor. The spicy marinade and that hint of cayenne give them a kick that just makes my taste buds dance.
2. I like that this recipe is super quick and easy to make. Even on a crazy busy day, I can throw these tacos together without spending forever in the kitchen.
3. The cilantro lime slaw is amazing, too. It adds this perfect mix of sweet, tangy, and crunchy elements that balance out the spice from the shrimp.
4. Finally, I love how the finished dish looks. Every time I serve these tacos, they feel fancy and delicious, even though it’s such a simple meal to whip up.

Ingredients

• Shrimp: lean protein that builds muscle and adds a flavorful, hearty bite to every taco.
• Olive oil: provides healthy monounsaturated fats and enhances the marinade’s flavor without overpowering.
• Cabbage: low-cal, fiber-rich veggie that gives a crunch and boosts the slaw with essential nutrients.
• Carrots: offer a touch of natural sweetness and crunchy texture perfect for balancing the heat.
• Sriracha: delivers a bold kick of spicy, tangy flavor that really defines these tacos.
• Lime: adds essential acidity and brightness, lifting the flavors in the slaw and sauce.
• Tortillas: serve as the perfect carb base to hold all these succulent, flavor-packed ingredients.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 1 Tbsp olive oil for marinade
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (if you like it extra spicy)
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage (a mix of red and green is best)
• 1/2 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion
• Juice of 1 lime (for the slaw)
• 1 Tbsp honey (for a hint of sweetness in the slaw)
• 1 Tbsp olive oil (for the slaw dressing)
• 1/2 cup mayonnaise
• 2-3 Tbsp sriracha sauce (adjust it to your taste)
• Juice of 1/2 lime (for the creamy sauce)

How to Make this

1. Toss the shrimp with 1 Tbsp olive oil, chili powder, garlic powder, cayenne pepper, salt and pepper in a bowl and let ’em marinate for 10 minutes.

2. In a separate bowl, mix shredded cabbage, shredded carrots, chopped fresh cilantro, and thinly sliced red onion.

3. Add the juice of 1 lime, 1 Tbsp honey and another 1 Tbsp olive oil to the slaw, then toss everything together well.

4. In a small bowl, whisk together 1/2 cup mayonnaise, 2-3 Tbsp sriracha sauce (adjust to taste) and juice of 1/2 lime until smooth.

5. Preheat a pan over medium-high heat and cook the shrimp for about 2 minutes per side until they turn opaque.

6. Meanwhile, warm up 8 small corn or flour tortillas in another pan or microwave for a few seconds.

7. To build each taco, start with a layer of the cilantro lime slaw on the tortilla.

8. Top the slaw with a few cooked shrimp.

9. Drizzle the creamy sriracha sauce over the shrimp and serve immediately.

Equipment Needed

1. A large mixing bowl for tossing and marinating the shrimp
2. A second mixing bowl to combine the shredded cabbage, carrots, cilantro, and red onion for the slaw
3. A small bowl to whisk together the mayonnaise, sriracha, and lime juice for the creamy sauce
4. A non-stick frying pan to cook the shrimp over medium-high heat
5. A second pan or a microwave safe plate to warm the tortillas
6. A sharp knife for chopping the vegetables and fresh cilantro
7. A cutting board for all your chopping needs
8. Measuring spoons and a measuring cup for accurately portioning out the spices, honey, mayo, and other liquids
9. A whisk to blend the sauce ingredients smoothly

FAQ

Spicy Shrimp Tacos With Creamy Sriracha Sauce & Cilantro Lime Slaw Recipe Substitutions and Variations

• If you don’t have olive oil, you can use avocado oil or even canola oil, it works just fine for the marinade.
• Instead of cayenne pepper, you can use crushed red pepper flakes if you want a milder heat.
• If sriracha isn’t available, try another hot sauce like Tabasco while adding a little extra garlic powder.
• You can swap out mayo for Greek yogurt if you’re looking for a healthier, yet still creamy, sauce alternative.
• If cilantro’s not your thing, fresh parsley or mint can give your slaw a refreshing twist.

Pro Tips

1. Try letting the shrimp marinate a bit longer if you got the time, like 15-20 minutes, to get extra flavor.
2. For the tortillas, give ’em a quick toast in a hot pan until they get little brown spots, it really brings out a nice taste.
3. If you’re feeling adventurous, squeeze in a bit more lime juice into the slaw and even the sauce for that extra tangy kick.
4. When cooking the shrimp, make sure not to overcook ’em – overdone shrimp get tough, so watch closely to keep ’em juicy and tender.