Sriracha Shrimp Tacos
Proof that seafood tacos aren't just summertime fare.
Recipe type: Appetizer
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
- ½ tsp. sesame oil
- 1 tsp. honey
- 2 limes
- kosher salt
- 2 c. shredded purple cabbage
- ¼ c. fresh chopped cilantro
- 1 tbsp. canola oil
- 8 corn tortillas
Instructions
- 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.
- 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 ½ teaspoon salt. Toss gently together with cabbage and cilantro; set aside.
- 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.
- 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 ⅛" corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.
