Cilantro Lime Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are a flavorful fusion of tender shrimp seasoned with a bold blend of spices, topped with a zesty cilantro lime slaw, and finished with a creamy Sriracha ranch sauce. Whether you're looking to spice up your weeknight dinner or impress guests at your next gathering, these tacos bring just the right amount of heat, crunch, and tang. Perfectly balanced with fresh ingredients and vibrant flavors, they’re a crowd-pleasing option that's both easy to prepare and incredibly satisfying.

Ingredients

For the Tacos:
6–12 soft corn tortillas
1 pound shrimp (fresh or thawed)
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon avocado oil (or preferred cooking oil)

For the Sriracha Ranch Sauce:
¼ cup ranch dressing (homemade or store-bought)
1 tablespoon Sriracha (adjust to taste)

For the Cilantro Lime Slaw:
1 cup finely shredded or chopped cabbage (green, red, or a mix)
1 jalapeño pepper, minced (seeds removed for less heat)
1–2 tablespoons apple cider vinegar
1 tablespoon honey (adjust to taste)
Juice of ½ lime
⅛ teaspoon salt
Fresh chopped cilantro, to taste

Instructions

1. Prepare the Shrimp:
Clean and peel the shrimp, defrosting if necessary. Pat them dry and season with paprika, garlic powder, cayenne, salt, and pepper. Place in the refrigerator while you prep the slaw and sauce.

2. Make the Sriracha Ranch Sauce:
Mix ranch dressing and Sriracha together in a small bowl. Adjust the heat level to your liking.

3. Prepare the Cilantro Lime Slaw:
Combine the cabbage, jalapeño, vinegar, honey, lime juice, and salt in a bowl. Toss well, then stir in the chopped cilantro. Let it marinate while the shrimp cook.

4. Cook the Shrimp:
Heat a skillet over medium-high heat and add the avocado oil. Add the shrimp in a single layer and cook for about 2 minutes on each side, or until opaque and cooked through. Remove from heat and chop into bite-sized pieces.

5. Assemble the Tacos:
Warm the tortillas until soft and pliable. Add shrimp to each tortilla, drizzle with Sriracha ranch, and top with cilantro lime slaw. Serve with lime wedges on the side.

Serving Suggestions

This recipe makes approximately 4 to 6 tacos, depending on how full you like them. These tacos pair beautifully with Mexican rice, black beans, guacamole, or a side of roasted corn for a complete and festive meal.

Nutritional Information (Per Taco)

Calories: 200–250 kcal
Protein: 15–20g
Carbohydrates: 15–20g
Fat: 8–12g
Fiber: 2–4g

Note: Nutritional values may vary depending on brands and specific ingredients used.