Spicy Sriracha Shrimp Tacos

Those highly spiced Sriracha Shrimp Tacos are easy to make, have a touch kick and are so amusing for summer time! They comprise all my favourite elements of an awesome taco – a touch slaw, shrimp, chunky guacamole and a few sriracha sauce. Addicting!

https://www.lifeloveandsugar.com/spicy-sriracha-shrimp-tacos/

I'm able to’t even inform you how an awful lot fun I had making (and eating) those tacos. Even though they have got a few different factors, they arrive together without difficulty and fast.

First, combine all the spices for the gently highly spiced shrimp and set them aside to marinate a piece even as you make the toppings.

https://www.lifeloveandsugar.com/spicy-sriracha-shrimp-tacos/

INGREDIENTS :
SHRIMP

  • 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lime juice

CILANTRO LIME SLAW

  • 2 cups coleslaw/cabbage mix
  • ¼ cup sour cream
  • 2 tbsp finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper

SRIRACHA SAUCE

  • 1/4 cup sour cream
  • 1 tbsp sriracha

JALAPENO GUACAMOLE

  • 1 avocado, diced
  • 1/4 cup finely chopped red onion
  • 3 tbsp cilantro
  • 1/2 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt

ADDITIONAL

  • 6 small corn or flour tortillas
  • Feta cheese, crumbled

INSTRUCTIONS :

  1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
  2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
  3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
  4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
  5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
  6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
  7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).


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