Spicy pan grilled shrimp tacos loaded with a zest honey cilantro lime slaw and topped with a creamy sriracha sauce. these tacos are highly spiced, sweet, zesty and bursting with flavor.


Shrimp tacos have become a weeknight preferred. They’re exquisite quick and clean to make, gift very well and will make you look like a pro.

This recipe is inspired by my popular highly spiced shrimp and avocado salsa tacos. as opposed to an avocado salad, we’re switching things up by way of the usage of a honey cilantro lime slaw and topping the tacos off with a creamy sriracha sauce. The spice from the shrimp paired with the crunch and candy trace of honey from the slaw and the creamy sriracha sauce will make your mouth sing. the mix is a perfect blend of sweet, zesty, crunchy, highly spiced and creamy!! I had three tacos capturing this recipe and needed to maintain myself lower back from consuming greater.



  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 20 medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion or garlic powder optional
  • 1/4 teaspoon black pepper optional

Cilantro Lime Slaw

  • 1/4 cup cilantro minced
  • 1/2 jalapeno, seeded optional
  • 2 cups cabbage shredded
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey

Creamy Sriracha sauce

  • 1 tablespoon Sriracha
  • 1/4 cup ranch dressing or sour-cream or greek Yogurt
  • 6 small corn or flour tortillas

To cook dinner the Shrimp:

  1. combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for as a minimum 10 minutes or as much as 48 hours. warmness a massive heavy-responsibility or forged iron skillet on excessive warmth for two minutes. add a teaspoon of oil to the pan and shrimp. prepare dinner shrimp till purple and cooked via, about 4-5 mins. 

To make the Slaw

  1. integrate all of the elements in a large bowl till combined through. Use proper away or cover with plastic wrap and place in the fridge for as much as 24 hours. 
  2. To make creamy Sriracha Sauce
  3. Whisk sriracha and ranch or bitter-cream or mayo in a small bowl. flavor and add extra sriracha if desired. 

To collect:

  1. Grill tortillas on the stovetop over the flame until lightly charred (this step is non-obligatory). top every tortilla with four-5 portions of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. experience!!

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