Sriracha Slaw Shrimp Tacos
When you have a food victory, you absolutely must shout it from the rooftops. Can you hear it? —SRIRACHA SLAW SHRIMP TACOS for the win!
Accidents happen, some good, some bad. We have a good one folks! In the midst of using up my nearly expired produce, a miracle was born. Who knew a last-ditch effort to use up some cabbage and carrots could result in the perfect lunch. It’s almost hard to describe how much I love these shrimp tacos. The creamy sriracha slaw plays perfectly off the shrimps. The sweet heat of the sriracha is the perfect balance to the creamy sauce.
I’d really like to say the shrimp is the star of the show…I am a shrimp girl for sure. However, the sriracha slaw really takes the show here. But not in an overtly, flashy, “look-at-me” kind of way. Basically what I am trying to say is that you definitely should NOT skip the slaw. It’s a non-negotiable.
When making these Sriracha Slaw Shrimp Tacos, I highly recommend preparing the sriracha slaw first. This will give it a bit of time to break down and marinade. Combine the cabbage, carrots, red onion, and cilantro in a large mixing bowl. Lightly toss the veggies to combine. Give the lime a good squeeze and add in the olive oil mayo, Greek yogurt, and sriracha, stirring well to combine. Season with salt and pepper as desired. Cover the mixing bowl and set in the fridge. The magic will happen as it sits a bit.
While your slaw is marinading, you can prep the rest of tacos. Heat a drizzle of oil in a large skillet. Then, take your shrimp and pat dry. Place the shrimp in a bowl and toss with seasoning to coat. When the skillet is hot, transfer the shrimp into the skillet and saute for 2-4 minutes per side. (Lazy person tip – save the extra bowl and just toss the shrimp with seasoning when in the skillet and lightly toss to coat).
Lastly, heat the tortillas and assemble. Serve with additional sriracha sauce if desired. Disclaimer, this recipe depicts whole wheat tortillas, though I much prefer corn tortillas. The hubby is currently boycotting corn tortillas. He tends to over stuff and sauce the corn tortillas, resulting an a taco that falls apart. But, make your choice and pick your favorite tortilla. In all honesty, you really can’t lose.
Ready to put these Sriracha Slaw Shrimp Tacos in your belly? Well, get at it! Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating, xo!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
tacos
|
- 1/4 cup Primal Kitchen Mayo linked below
- 1/4 cup plain Greek yogurt
- 1/2 tablespoon sriracha sauce
- juice of 2 limes
- 1-2 cloves garlic, minced
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1/2 cup red onion, thinly sliced
- 1/4 cup cilantro
- salt and pepper
- 1 pound shrimp, peeled and devined
- 1-2 clove garlic, minced
- 1 teaspoon each chili powder, cumin, paprika (may substitute taco seasoning)
- 1/4 teaspoon cayenne pepper
- 8 10-inch tortillas
- additional limes for serving
Ingredients
Sriracha Slaw
Shrimp
Miscellaneous
|
|
- In a large bowl add the mayonnaise, Greek yogurt, sriracha, lime juice and garlic. Stir well to combine. Then add the red cabbage, carrots, red onion, and cilantro. Toss the slaw to combine. Add salt and pepper to taste. Cover and refrigerate.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry and place in a bowl. Toss with garlic and seasoning. Add the shrimp to the hot pan and saute for 2-4 minutes per side, flipping occasionally, until the shrimp are cooked through.
- Heat tortillas per package instructions. Spoon sriracha slaw generously over warm tortillas, then top with 3-4 shrimp. Serve tacos with lime wedges on the side.
**Mix up an extra batch of the sauce portion of the slaw. You can then use this extra sauce for serving.
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