Name: Sriracha Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 5 tsp. Sriracha, divided -; 2 tbsp. soy sauce -; 2 cloves garlic, minced -; 1 lb. shrimp, tails removed, peeled and deveined -; 1 c. sour cream -; 1/2 tsp. sesame oil -; 1 tsp. honey -; 2 limes -; Kosher salt -; 2 c. shredded purple cabbage -; 1/4 c. fresh chopped cilantro -; 1 tbsp. canola oil -; 8 corn tortillas -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sriracha Shrimp Tacos

1. 5 tsp. Sriracha, divided -

2. 2 tbsp. soy sauce -

3. 2 cloves garlic, minced -

4. 1 lb. shrimp, tails removed, peeled and deveined -

5. 1 c. sour cream -

6. 1/2 tsp. sesame oil -

7. 1 tsp. honey -

8. 2 limes -

9. Kosher salt -

10. 2 c. shredded purple cabbage -

11. 1/4 c. fresh chopped cilantro -

12. 1 tbsp. canola oil -

13. 8 corn tortillas -

How to cook deliciously - Sriracha Shrimp Tacos

1. Stage

In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.

2. Stage

Meanwhile, in a small Ziploc bag add sour cream and remaining 2 teaspoons Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, and zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro; set aside.

3. Stage

In a large skillet over medium-high heat, heat oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes, then transfer to a plate.

4. Stage

In a dry skillet over medium heat, warm tortillas and transfer to a plate. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8" corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.