Cinco De Mayo Spicy Shrimp Tacos

Servings: 8 Tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

 

Ingredients

For the Spicy Shrimp

• 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 oil for frying

 

For the Cilantro Lime Slaw

• 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

 

For the Chipotle Sriracha Sauce

• 2 tbsp sour cream
• 2 tbsp mayo
• 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)

 

Additional Taco Items

• 8 tortillas (corn or flour)
• Limes
• Avocado
• Cotija cheese
• Pickled onions
• Oil for frying tortillas

 

Instructions

1. Make the Cilantro Lime Slaw

1. In a food processor, blend the olive oil, green onions, cilantro, garlic powder, salt, lime zest, lime juice, and sour cream until well combined.
2. Chop the purple cabbage.
3. In a large bowl, mix the shredded lettuce, cabbage, and cilantro lime sauce.
4. Stir until evenly coated and refrigerate until ready to use.

 

2. Make the Chipotle Sriracha Sauce

1. In a small bowl, combine the sour cream, mayo, lime zest, lime juice, garlic powder, sriracha sauce, and chopped chipotle peppers.
2. Add water if you want a thinner consistency.
3. Stir well and refrigerate until ready to assemble.

 

3. Cook the Spicy Shrimp

1. In a small bowl, mix together the chili powder, cumin, red chili flakes, garlic powder, onion powder, and cayenne pepper.
2. Thaw the shrimp under cold running water and pat dry.
3. Toss the shrimp in the seasoning mixture until evenly coated.
4. Heat oil in a medium frying pan over medium heat.
5. Cook the shrimp for about 1–2 minutes per side, until opaque and fully cooked through.
6. Remove the shrimp from the pan and set aside to cool.

 

4. Prepare the Tortillas

1. Carefully wipe out the pan.
2. Add 1–2 tbsp oil and heat the tortillas until lightly crispy and warm.
3. Work in batches if necessary.

 

5. Assemble the Tacos

1. Place a layer of cilantro lime slaw on each tortilla.
2. Add the spicy shrimp.
3. Drizzle with chipotle sriracha sauce.
4. Top with optional extras like avocado, cotija cheese, pickled onions, and a squeeze of fresh lime.