Shrimp tacos are one of my favorites, and this spicy sriracha version is simple & quick thanks to frozen, precooked shrimp. Defrost, season, reheat, toss together the slaw and you have dinner in about 20 mins.
1 lb medium cooked shrimp (fully thawed, drained)
1 Tbsp coconut or other cooking oil
2 tsp chili powder
1-2 tsp crushed red pepper
1 tbsp soy sauce, coconut aminos, or tamari)
salt/pepper (to taste)
2 cup shredded red cabbage or coleslaw mix
1/2 cup low fat or nonfat Greek yogurt
1-2 tbsp sriracha or more to taste
1/4 cup chopped fresh cilantro plus more for garnish
juice of 1 lime
8 small tortillas corn or flour
1 lime cut into wedges
avocado, sliced optional
1. Heat a large skillet over med heat, add coconut or other cooking oil. Heat for 1-2 minutes. Add shrimp, chili powder, red pepper flakes, soy sauce, & salt & pepper. Cook 3-5 minutes until heated through, stirring frequently.
2. In a large bowl whisk together greek yogurt, juice of 1 lime & sriracha. Add cabbage/coleslaw mix and 1/2 of the cilantro. Toss to combine.
3. Warm tortillas if desired.
4. To serve, divide slaw between tortillas, top with shrimp, avocado, lime wedge and cilantro if using.
If you can't find precooked shrimp, marinate raw shrimp in the soy sauce, with spices for 30 minutes before cooking!
Tag me in your photos if you make these! What's your favorite taco combo??