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To make these delicious Spicy Sriracha Shrimp Tacos, gather the following items: - 1 pound large shrimp, peeled and deveined - 2 tablespoons Sriracha sauce - 1 tablespoon lime juice - 2 teaspoons garlic powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Using fresh ingredients is key. Fresh shrimp gives a tender texture. Fresh lime juice adds brightness. Crisp cabbage and ripe avocado balance the heat and create a great bite. If you want more heat, add extra Sriracha. You can also mix in chili powder or cayenne pepper for a kick. If you prefer milder flavors, try using less Sriracha. You can swap Sriracha with sweet chili sauce or a mild hot sauce. Each taco has about 250 calories. The shrimp provides protein, while avocado adds healthy fats. Here’s a quick look at the macronutrients: - Protein: 15 grams - Carbohydrates: 20 grams - Fat: 10 grams These tacos not only taste great but also give a nice balance of nutrients per serving. {{ingredient_image_1}} To start, grab a large bowl. In this bowl, mix the following: - 1 pound large shrimp, peeled and deveined - 2 tablespoons Sriracha sauce - 1 tablespoon lime juice - 2 teaspoons garlic powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste Toss the shrimp until they are fully coated with the spices. This mix adds flavor and heat. Let the shrimp marinate for about 15 minutes. This time lets the shrimp soak up all the good tastes. Next, heat a skillet over medium-high heat. Once it's hot, add the marinated shrimp in a single layer. Cook them for about 2-3 minutes on each side. Look for the shrimp to turn pink and opaque. This means they are cooked just right. Remove them from heat when done. While the shrimp cook, warm the corn tortillas. Use a separate dry skillet for this step. Heat each tortilla for about 30 seconds on each side. You want them soft and easy to fold. Now, it's time to assemble your tacos. Place a few shrimp on each tortilla. Add a handful of shredded cabbage and slices of avocado on top. This adds crunch and creaminess. Finally, garnish with fresh cilantro, and serve with lime wedges. This brightens every bite! - Use a heavy skillet. A cast-iron skillet works best for frying shrimp. - Heat the skillet to medium-high. This gives the shrimp a nice sear. - Cook shrimp in a single layer. This helps them cook evenly. - Avoid overcooking shrimp. They only need 2-3 minutes per side. Cook until they turn pink and opaque. - Arrange tacos on a colorful plate. This makes the dish pop. - Serve with lime wedges. They add a fresh touch. - Place extra Sriracha in a small bowl. This lets everyone spice to their liking. - Garnish with fresh cilantro. It adds color and flavor. - Try adding pico de gallo for freshness. It gives a nice crunch. - Sprinkle cheese on top for creaminess. Feta or Cotija works well. - Serve with a side of chips and salsa. It’s a great pairing. - Pair with a cold drink, like a limeade or a light beer. It cools the heat. Pro Tips Marinate for Flavor: Allowing the shrimp to marinate for at least 15 minutes enhances the flavor and ensures they soak up all the delicious spices. Perfectly Cooked Shrimp: Cook the shrimp only until they turn pink and opaque; overcooking can make them rubbery. Warm Tortillas: Warming the corn tortillas not only makes them pliable but also enhances their flavor, making the tacos more enjoyable. Garnish Smartly: Adding fresh cilantro and lime wedges not only adds freshness but also elevates the presentation of your tacos. {{image_2}} You can switch shrimp with chicken or tofu for different flavors. Chicken works great in these tacos. Just grill or sauté it until cooked through. Tofu is perfect for a vegetarian option. Use firm tofu, press it to remove extra water, then cube and marinate. This way, everyone can enjoy these tasty tacos! To add sweetness, try mango or pineapple. Just chop them up and add them to your tacos. They contrast nicely with the spicy shrimp. You can also play around with other sauces and spices. Consider using chipotle sauce for a smoky twist. Mixing flavors keeps your tacos exciting and fresh! You can choose between soft and hard tacos. Soft corn tortillas are classic and easy to fill. Hard taco shells add a crunchy bite. If you want a low-carb option, lettuce wraps work well too. Just use large lettuce leaves to hold your shrimp and toppings. This keeps your meal light and fun! To store leftover shrimp, place it in an airtight container. This keeps it fresh. You can also wrap it tightly in plastic wrap. Proper storage helps avoid spoilage. Refrigerate the shrimp right away. It will last for up to three days in the fridge. Always check for any off smells before using. The best way to reheat shrimp is gently in a skillet. Heat it over low heat. This keeps the shrimp tender and juicy. Stir it often to avoid burning. For tortillas, heat them in a dry skillet for 30 seconds on each side. This helps them stay soft and ready for filling. You can also wrap them in a damp paper towel, then microwave for a few seconds. Yes, you can freeze assembled tacos, but it's not ideal. The tortillas may get soggy when thawed. It is better to freeze shrimp separately. Place the cooked shrimp in a freezer bag. Remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above, and enjoy! For shrimp tacos, you can grill or fry the shrimp. Grilling adds a smoky flavor. Frying gives a nice crisp texture. Both methods work well. I prefer frying for quick cooking. When shrimp turn pink and opaque, they are ready. This usually takes about 2-3 minutes per side. Yes, you can prepare the shrimp a few hours in advance. Just marinate them and store in the fridge. Cook them just before serving for the best taste. You can also warm the tortillas ahead of time. Keep them covered in a towel to stay warm. For toppings, slice avocado and cabbage fresh. These tacos pack a moderate heat. Sriracha has a nice kick, but you can adjust it. If you want less heat, use less Sriracha. You can also mix in some honey or yogurt to tone it down. For more heat, add extra Sriracha or red pepper flakes. Toppings enhance the flavor and texture of the tacos. Here are some great options: - Shredded cabbage for crunch - Slices of avocado for creaminess - Fresh cilantro for a bright taste - Lime wedges for zesty flavor - Pico de gallo for freshness - A drizzle of sour cream for richness These toppings create a delicious balance. Enjoy mixing and matching! This article covered everything you need for making delicious Spicy Sriracha Shrimp Tacos. We explored essential ingredients, spice adjustments, and helpful cooking tips. Freshness matters for flavor, so use quality shrimp and toppings. Try different proteins or swap sauces to change the taste. Remember to store and reheat properly to enjoy leftovers. Cooking is an adventure, so experiment with toppings and taco styles. Enjoy making your tacos!

Spicy Sriracha Shrimp Tacos

Delicious shrimp tacos with a spicy kick from Sriracha, topped with fresh avocado and cabbage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon lime juice
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • In a large bowl, combine the shrimp, Sriracha sauce, lime juice, garlic powder, ground cumin, paprika, olive oil, salt, and pepper. Toss until the shrimp are fully coated and let marinate for about 15 minutes.
  • Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
  • While the shrimp are cooking, warm the corn tortillas in a separate dry skillet for about 30 seconds on each side until soft and pliable.
  • Assemble the tacos by placing a few shrimp onto each tortilla, followed by a generous handful of shredded cabbage and slices of avocado.
  • Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

Arrange the tacos on a colorful platter and serve them with lime wedges and a small bowl of extra Sriracha on the side for a spicy kick!
Keyword shrimp, spicy, sriracha, tacos