Shrimp Tacos with Creamy Sriracha Sauce
These crispy shrimp tacos tick all the boxes. They're crunchy, savory, spicy and really tasty.
Servings: 8 tacos
Calories: 275kcal
Ingredients
- 8 small flour or corn tortillas
- 1 pound shrimp fresh or frozen/thawed (approximately 20 shrimp)
- 1/4 cup all purpose flour
- 1 tablespoon dry rub
- 1 tablespoon cooking oil
- 1 cup cabbage shredded (red and/or white)
- 1/2 pound cherry tomatoes cut into quarters
- 1 avocado cubed
- 2 green onions thinly sliced
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- 1/2 teaspoon white vinegar
- 1/8 teaspoon garlic powder
- Fresh chopped cilantro for garnish
Instructions
- Clean and peel the shrimp (if necessary), then pat dry.
- Combine the flour and dry rub in a zip top bag. Add the shrimp and shake to coat.
- Heat a large skillet over medium heat. Add 1 tbsp cooking oil. When the oil is hot, add the shrimp and cook for 3 minutes on each side, until they are crisp and browned. Remove to a wire rack to cool.
- Assemble and chop all of the vegetables and toppings.
- Whisk together the mayo, Sriracha, garlic powder, and vinegar.
- Heat the flour tortillas according to the package directions. Top each tortilla with shrimp, cabbage, tomatoes, avocado, green onion, and cilantro.
- Drizzle with sriracha cream sauce and serve.
Notes
- Size and weight of the shrimp needed may vary. I estimate 3-4 shrimps per taco for medium sized shrimp.
Nutrition
Serving: 2tacos | Calories: 275kcal | Carbohydrates: 23g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 730mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 3mg