Description
Celebrate Cinco de Mayo with these vibrant, spicy shrimp tacos featuring crisp cilantro lime slaw and a smoky chipotle sriracha sauce.
Ingredients
Scale
- 1 lb peeled and deveined Gulf Shrimp from Good Ranchers
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp red chili flakes
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- 2 tbsp vegetable oil for frying shrimp
- 2 tbsp olive oil
- ½ cup green onions, sliced
- ¼ cup cilantro, chopped
- 2 tsp garlic powder
- ¼ tsp salt
- 2 limes, zested and juiced
- ¼ cup sour cream
- 2 cups shredded lettuce
- 1 cup shredded purple cabbage
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 lime, zested and juiced
- ¾ tsp garlic powder
- ¾ tsp sriracha sauce
- 2 chipotle peppers in adobo sauce, chopped
- 3 tbsp water (optional, for thinning)
- 8 corn or flour tortillas
- Lime wedges, for serving
- Avocado, sliced
- Cotija cheese, crumbled
- Pickled onions
- Vegetable oil for frying tortillas
Instructions
- Pat the shrimp dry with paper towels.
- In a bowl, combine chili powder, cumin, red chili flakes, garlic powder, onion powder, and cayenne; toss to coat the shrimp.
- Heat 2 tbsp vegetable oil in a skillet over medium-high heat; cook shrimp 2-3 minutes per side until pink and opaque; set aside.
- In a separate bowl, whisk together olive oil, green onions, cilantro, garlic powder, salt, lime zest, lime juice, and sour cream to create the cilantro lime slaw dressing.
- Add shredded lettuce and purple cabbage to the dressing; toss until evenly coated; refrigerate until ready to serve.
- For the chipotle sriracha sauce, combine sour cream, mayonnaise, lime zest, lime juice, garlic powder, sriracha, chopped chipotle peppers, and water; mix until smooth; adjust thickness with more water if needed.
- Warm tortillas in a dry skillet or on a griddle, brushing lightly with vegetable oil if desired; keep warm.
- Assemble each taco by placing shrimp on a tortilla, topping with slaw, drizzling chipotle sriracha sauce, and adding avocado, cotija cheese, pickled onions, and extra lime juice.
- Serve immediately with lime wedges.
Notes
For extra heat, increase cayenne or add more chipotle peppers. Use corn tortillas for a gluten‑free option. Prepare slaw and sauce ahead of time for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg
Keywords: Cinco de Mayo, spicy shrimp tacos, Mexican recipe