Sriracha Shrimp Tacos
Need a spicy kick without the long prep? These tacos are fast, bold, and satisfy that craving for heat.
When you're exhausted but still want something that feels like a treat, these Sriracha Shrimp Tacos are your best friend. They hit that perfect sweet spot of being incredibly flavorful while requiring minimal effort in the kitchen. The shrimp cook in a flash, and the creamy lime sauce balances out the spicy kick of the sriracha perfectly. You can whip this entire meal together before your favorite show even starts, making it an ideal choice for a busy weeknight. You'll love the zesty aroma that fills the kitchen as the garlic and spices hit the pan—it’s like a little vacation in every bite.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 2 tbsp sriracha sauce
- 1 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp salt
- 1 tsp black pepper
- 8 unit small corn tortillas
- 0.25 cup sour cream
- 1 unit lime — juiced
- 2 unit avocado — sliced or mashed
Method
- 1 In a medium bowl, toss the shrimp with sriracha, garlic powder, cumin, salt, and pepper until evenly coated.
- 2 Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and slightly charred.
- 3 While shrimp cooks, whisk together the sour cream and lime juice in a small bowl to create a quick zesty crema.
- 4 Warm the tortillas in a dry skillet or microwave for 30 seconds wrapped in a towel.
- 5 Assemble by placing a serving of shrimp on each tortilla, top with avocado and a drizzle of the lime crema.
Variations
- Vegan Version — Swap sour cream for a cashew-based crema or plain Greek yogurt and use firm tofu instead of shrimp.
- Extra Spicy — Add a pinch of cayenne pepper to the shrimp mixture for an extra kick that lingers.
Notes
For extra crunch, add some thinly sliced cabbage or radishes on top before serving.
Equipment that helps
- Large Skillet — Provides even heat distribution for searing the shrimp quickly.
- Mixing Bowl — Allows you to coat all ingredients thoroughly before they hit the pan.
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