These spicy Sriracha Shrimp Tacos are easy to make, have a touch kick and are so a laugh for summer time! They comprise all my favorite factors of a very good taco – a little slaw, shrimp, chunky guacamole and a few sriracha sauce. Addicting!

For the toppings, we begin with a cilantro slaw. i like slaw on shrimp and fish tacos. This slaw is full of lime juice and cilantro that makes it best for tacos. I used a blend of coleslaw and cabbage, however feel loose to use the combination you decide on.


Next is the jalapeño guacamole. MY GOODNESS! I literally desired to just devour it with a spoon – and so did the hubs. The chunky avocado with the onion, cilantro, lime juice, garlic and jalapeños for a kick?! To die for.

And then of direction there’s the sauce. Sriracha all of the manner. in case you aren’t familiar with sriracha, it’s essentially a fancy hot sauce. manner better than warm sauce because it’s fancy. you may make the sauce as spicy as you want simply by means of including greater or less of the sriracha. For me, greater became better. you know i like my flavors sturdy and that i also like them a bit spicy.

Not to say that the highly spiced pairs SO perfectly with the candy Sutter home White Zinfandel. Did you already know Sutter domestic was the primary to make a white zinfandel? They were additionally the primary to make single serve wine bottles, which is most effective the high-quality INVENTION EVER! in reality their wine sport is on point.



  • 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


  • 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


  • 1/4 cup sour cream
  • 1 tbsp sriracha


  • 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


  • 6 small corn or flour tortillas
  • Feta cheese, crumbled


  1. 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.
  2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
  3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
  4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
  5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
  6. 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.
  7. 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).

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