These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!
I can’t disclose to you how much fun I had making (and eating) these tacos. Despite the fact that they have a couple of various components, they meet up effectively and rapidly.
Also that the hot matches SO consummately with the sweet Sutter Home White Zinfandel. Did you realize Sutter Home was quick to make a white zinfandel? They were likewise quick to make single serve wine bottles, which is hands down the BEST INVENTION EVER! Obviously their wine game is on point.
In the event that you know me, you realize I like things sweet. The Sutter Home White Zinfandael is medium sweet wine with scrumptious traces of strawberry and melon. I regularly drink Moscato (which would likewise match well with these tacos), yet the white zinfandel was ideal for the center points and I to share. I like sweet, he favors somewhat more dry. We both concurred this wine was a fair compromise that we could share and both appreciate. Additionally, sweet wine and hot tacos make me a glad lady.
You folks the last tacos were SO acceptable! Truly the entirety of my number one things in a single taco. I never need to arrange tacos out again. Furthermore, with the white zinfandel, I’m a glad camper. This feast will obviously be in normal revolution for us. I even got serious about the guacamole, since we ate what was left with chips. Would it be able to be Taco Tuesday regular?
These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!
Ingredients
SHRIMP
- 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
- 1 clove garlic, minced
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 2 tbsp olive oil, divided
- 1 tbsp fresh lime juice
CILANTRO LIME SLAW
- 2 cups coleslaw/cabbage mix
- ¼ cup sour cream
- 2 tbsp finely chopped cilantro
- 1 tbsp fresh lime juice
- 1 clove garlic, minced
- Salt and pepper
SRIRACHA SAUCE
- 1/4 cup sour cream
- 1 tbsp sriracha
JALAPENO GUACAMOLE
- 1 avocado, diced
- 1/4 cup finely chopped red onion
- 3 tbsp cilantro
- 1/2 jalapeno, seeded and diced
- 2 tbsp lime juice
- 1 clove garlic, minced
- Salt
ADDITIONAL
- 6 small corn or flour tortillas
- Feta cheese, crumbled.
Instructions
- To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
- To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
- In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
- To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
- To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
- Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
- To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).
