Sriracha Shrimp Tacos
Jump to RecipeIf you're craving a quick and flavorful meal that brings the heat, look no further than these Sriracha Shrimp Tacos! This recipe combines succulent shrimp tossed in spicy Sriracha sauce with fresh toppings like crunchy cabbage and creamy avocado, all wrapped in warm corn tortillas. Perfect for a weeknight dinner or a fun weekend gathering, these tacos are not only easy to prepare but also packed with vibrant flavors that will tantalize your taste buds. Whether you’re a seafood lover or just looking to spice up your taco night, this dish is sure to impress. Let's dive into the ingredients and discover how to create these delicious Sriracha Shrimp Tacos that will leave everyone asking for seconds!
Ingredients
shrimp
Choose fresh or frozen shrimp that are deveined and peeled for convenience. If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water. For a flavor boost, marinate the shrimp in the Sriracha sauce for 30 minutes before cooking.
sriracha sauce
Sriracha provides heat and tang; adjust the quantity based on your spice tolerance. If you prefer less heat, consider substituting half with a milder hot sauce or mixing in some honey for sweetness.
olive oil
Use extra virgin olive oil for the best flavor. If you're looking for a more neutral oil, canola or avocado oil can be used as a substitute. Make sure to coat the shrimp evenly to help with browning.
corn tortillas
Look for fresh corn tortillas for the best taste and texture. If you can't find them, flour tortillas are a suitable substitute. To enhance flavor, lightly char the tortillas over an open flame or in a hot skillet before assembling the tacos.
cabbage (shredded)
Use green cabbage for a crunchier texture, or try red cabbage for added color and slight sweetness. For a twist, you can also use a pre-made coleslaw mix that includes carrots and other veggies.
avocado (sliced)
Choose a ripe avocado that gives slightly to pressure. To prevent browning after slicing, sprinkle lime juice over the slices. If you don't have avocado, try using a dollop of guacamole or a creamy dressing as a substitute.
lime
Fresh lime juice is key for brightening the dish; roll the lime on the counter before cutting to maximize juice extraction. If fresh limes are not available, bottled lime juice can be used in a pinch.
cilantro (chopped)
Cilantro adds freshness; if you're not a fan, consider substituting with fresh parsley or green onions. For a citrusy alternative, try adding a bit of fresh mint.
salt
Adjust the salt according to your taste and dietary needs. For flavor enhancement, consider using sea salt or kosher salt, which can add a different texture and flavor to the dish.
Cooking Steps
Step 1: Prepare the Shrimp
In a mixing bowl, combine 1 pound of shrimp, 3 tablespoons of Sriracha sauce, 1 tablespoon of olive oil, and 1 teaspoon of salt. Toss them together until the shrimp are evenly coated. This step infuses the shrimp with flavor and ensures they are spicy and delicious!Step 2: Cook the Shrimp
Heat a skillet over medium-high heat. Once hot, add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery. Remove from heat and set aside.Step 3: Warm the Tortillas
In a separate pan or microwave, warm 8 corn tortillas until they are pliable. This can be done by heating them in a dry skillet for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 20-30 seconds.Step 4: Assemble the Tacos
Lay the warmed tortillas on a plate. Distribute the cooked shrimp evenly among the tortillas. Top each taco with 2 cups of shredded cabbage, 1 sliced avocado, and a sprinkle of chopped cilantro for added freshness.Step 5: Finish with Lime
Cut 1 lime in half and squeeze the juice over the assembled tacos. This adds a zesty flavor that complements the spice of the Sriracha and the creaminess of the avocado.Step 6: Serve Immediately
Serve the tacos immediately while they are warm. Enjoy your homemade Sriracha shrimp tacos with your favorite sides or sauces!
Frequently Asked Questions
How do I properly clean and prepare shrimp?
To clean shrimp, rinse them under cold water and remove the shell, if necessary. You can also devein them by making a shallow cut along the back and removing the dark string-like vein. Make sure to pat them dry with a paper towel before cooking.
What do I do if I don’t have Sriracha sauce?
If you don't have Sriracha, you can use other hot sauces that you like, or mix some chili powder with ketchup for a similar sweet and spicy flavor. Adjust the amount to your spice preference.
How do I know when shrimp are fully cooked?
Shrimp are fully cooked when they turn pink and opaque. They should curl into a C shape. If they are tightly curled into an O shape, they may be overcooked.
What's the best way to warm tortillas without them breaking?
To warm tortillas, you can heat them in a dry skillet over medium heat for about 30 seconds per side until they are pliable. Alternatively, wrap them in a damp paper towel and microwave for about 15-20 seconds.
Can I make these tacos in advance?
It's best to assemble the tacos just before serving to keep the tortillas fresh and prevent them from becoming soggy. You can prepare the shrimp and toppings in advance and store them separately in the refrigerator.
What can I substitute for avocado?
If you don't have avocado, you can use guacamole for a similar creamy texture or try adding some diced tomatoes or a dollop of sour cream for creaminess.
How can I make these tacos less spicy?
To reduce the spice level, you can use less Sriracha sauce and add a dollop of sour cream or yogurt to the tacos to help balance the heat.
What if I don’t have fresh lime?
If you don't have fresh lime, you can use bottled lime juice, but fresh is best for flavor. Alternatively, lemon juice can work as a substitute.
Is it safe to eat shrimp that has a slightly fishy smell?
Shrimp should have a mild scent of the sea, but if it smells overly fishy or off, it may not be fresh and you should discard it. Always trust your senses!
How can I chop cilantro without making a mess?
To chop cilantro, rinse and dry the leaves thoroughly. Gather the leaves into a bunch, then use a sharp knife to make thin slices. You can also use kitchen scissors to snip the leaves directly into your dish for less mess.
Additional Information
Dietary Considerations
These tacos can easily be made gluten-free by ensuring the corn tortillas are certified gluten-free. For a lighter option, substitute shrimp with grilled chicken or tofu for a vegetarian version. You can also make this dish dairy-free by omitting any sour cream toppings or cheese. Additionally, for those looking to reduce carbs, consider serving the shrimp and toppings in lettuce wraps instead of tortillas.
Pairings
For the Sriracha Shrimp Tacos, consider pairing with a refreshing mango salsa or a zesty pico de gallo to enhance the flavors. A side of black beans or cilantro-lime rice works wonderfully as well. For beverages, a crisp Mexican lager like Pacifico or a citrusy margarita complements the spice of the tacos. If you prefer non-alcoholic options, a limeade or a sparkling water with a splash of fruit juice can be delightful.
Serving Suggestions
Serve the Sriracha Shrimp Tacos on a colorful platter to create an appetizing presentation. Consider placing the shrimp in the center, surrounded by bowls of shredded cabbage, avocado slices, chopped cilantro, and lime wedges for guests to customize their tacos. For a fun twist, offer a selection of hot sauces for those who like an extra kick. To keep the tortillas warm, wrap them in a clean kitchen towel or place them in a tortilla warmer. Serve immediately to ensure the tacos are enjoyed fresh and warm.
Sriracha Shrimp Tacos
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Description
Spicy and tangy shrimp tacos topped with fresh veggies and creamy sauce for a perfect weeknight meal.
Ingredients
- shrimp: 1 pound
- sriracha sauce: 3 tablespoons
- olive oil: 1 tablespoon
- corn tortillas: 8 pieces
- cabbage (shredded): 2 cups
- avocado (sliced): 1 piece
- lime: 1 piece
- cilantro (chopped): 0 cup
- salt: 1 teaspoon
Date Created:
2/1/2025