– **Title**: Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw
– **Ingredients**:
– **For the Spicy Shrimp**:
– 1 pound shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon cayenne pepper (adjust for spice preference)
– Salt and pepper to taste
– **For the Creamy Sriracha Sauce**:
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce (more to taste)
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt to taste
– **For the Cilantro Lime Slaw**:
– 2 cups green cabbage, shredded
– 1 cup red cabbage, shredded
– 1/4 cup fresh cilantro, chopped
– 1/4 cup lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– **For the Tacos**:
– 8 small corn or flour tortillas
– Lime wedges for serving
– **Instructions**:
1. **Prepare the Spicy Shrimp**: In a bowl, combine the shrimp, olive oil, chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss to coat the shrimp evenly and let marinate for about 15-20 minutes.
2. **Make the Creamy Sriracha Sauce**: In a small bowl, whisk together the mayonnaise, Sriracha sauce, lime juice, garlic powder, and salt. Adjust the Sriracha according to your spice preference. Set aside.
3. **Prepare the Cilantro Lime Slaw**: In a large bowl, mix the green and red cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss until the cabbage is well coated and let it sit for about 10 minutes for the flavors to meld.
4. **Cook the Shrimp**: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side, or until they are pink and opaque. Remove from heat.
5. **Warm the Tortillas**: In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
6. **Assemble the Tacos**: On each tortilla, place a generous amount of spicy shrimp, followed by a scoop of the cilantro lime slaw. Drizzle with creamy Sriracha sauce.
7. **Serve**: Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your spicy shrimp tacos!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star of this dish! If you can’t find shrimp, you could use chicken or tofu for a tasty twist, just adjust the cooking times accordingly.
Spices: Chili powder, cumin, and smoked paprika bring the heat. If you want to switch things up, use your favorite taco seasoning. Just check if it contains salt, so you can adjust that in the marinade.
Mayonnaise: For the creamy Sriracha sauce, regular mayo works, but for a lighter version, try Greek yogurt or a vegan mayo. Both will give you a nice creaminess.
Cabbages: Green and red cabbage give crunch and color to your slaw. If cabbage isn’t your thing, use shredded carrots or even pre-made coleslaw mix for ease.
Tortillas: Corn tortillas are traditional, but feel free to use flour tortillas if you prefer a softer texture. Just remember to warm them up so they’re easy to fold!
How Do You Cook Shrimp Just Right?
Cooking shrimp quickly is essential for perfect tacos. Shrimp cook fast, and overcooking can make them rubbery. Always start with a hot skillet and avoid crowding the pan. Here’s how:
- Heat your skillet over medium-high heat for about 2 minutes.
- Add marinated shrimp in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque.
- If you have a lot of shrimp, cook them in batches! This helps them cook evenly without steaming.
How to Make Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Spicy Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked 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 (or to taste)
- 1 tsp lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey (optional)
- Salt and pepper to taste
For Assembling:
- 8 small corn tortillas
- Lime wedges for serving
- Extra cilantro for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of preparation time and 10 minutes of cooking time, for a total of about 30 minutes. Perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Make sure all the shrimp are well coated in the spices. Let the shrimp marinate for about 15-20 minutes to soak in the flavors.
2. Make the Creamy Sriracha Sauce:
In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and a pinch of salt. Stir well to combine and adjust the seasoning if needed; set the sauce aside for later.
3. Prepare the Cilantro Lime Slaw:
In a large bowl, toss together the shredded green cabbage, red cabbage, sliced red onion, chopped cilantro, lime juice, honey (if you’re using it), salt, and pepper. Combine everything well so the flavors mix together nicely.
4. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcrowd the skillet; you can cook in batches if you need more space.
5. Warm the Tortillas:
While the shrimp is cooking, warm up the corn tortillas. You can do this in another skillet or over a flame until they are soft and pliable. This makes them easier to fill.
6. Assemble the Tacos:
Take a warm tortilla and fill it with a few pieces of shrimp. Top it off with a generous helping of the cilantro lime slaw and a drizzle of the creamy Sriracha sauce. Don’t forget to add some extra cilantro and a lime wedge on the side for a fresh touch!
7. Serve:
Enjoy your spicy shrimp tacos right away! They’re best served fresh, with additional lime wedges and sauce on the side for everyone to customize their tacos. Happy eating!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to fully thaw the shrimp before marinating them. The best way to thaw shrimp is to place them in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with paper towels to ensure they cook nicely without extra moisture.
How Do I Make This Recipe Spicier?
If you like extra heat, you can increase the amount of cayenne pepper in the shrimp marinade or add a dash of hot sauce to the creamy Sriracha sauce. Always taste as you go to ensure the spice level is to your liking!
Can I Prepare the Slaw in Advance?
You can definitely make the cilantro lime slaw ahead of time! It can be stored in an airtight container in the refrigerator for up to 2 days. Just give it a good toss before serving, as the flavors will blend beautifully over time!
How to Store Leftover Tacos?
Store leftover components separately in airtight containers in the fridge. The shrimp can last for about 2 days, while the slaw will be good for about 3 days. When ready to eat, reheat the shrimp gently on a skillet and assemble the tacos fresh to keep the tortillas from getting soggy.
