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Three spicy shrimp tacos topped with chopped herbs, sliced jalapeños, shredded cabbage, radish slices, and creamy sauce are served on a wooden board. Lime slices are placed around the tacos for garnish.
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Spicy Shrimp Tacos

Warm tortillas filled with tender shrimp, crisp cabbage, and radishes, all drizzled with a creamy sriracha sauce. Perfect for a quick dinner or casual entertaining.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, easy, gluten free, pescatarian, quick
Servings: 8 tacos
Author: Marissa Stevens

Ingredients

  • 8 corn tortillas

For the Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon sriracha sauce or more to taste
  • water as needed to thin sauce

For the Spicy Shrimp Tacos

  • 1/4 cup chopped fresh cilantro plus more for garnish (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper or more
  • 2 tablespoons olive oil divided
  • 1 pound shrimp peeled and deveined
  • 1 cup finely shredded green cabbage or red cabbage
  • 1/2 cup thinly sliced radishes
  • lime wedges for serving
  • jalapeño peppers thinly sliced

Instructions

To Warm the Tortillas

  • Preheat oven to 350°F. (recipe note #2)
  • Wrap tortillas in 2 separate stacks of 4 in aluminum foil. Heat in oven 10 to 15 minutes until soft and warm.

To Make the Sauce

  • In a medium bowl, whisk mayonnaise, sour cream and sriracha sauce together until smooth, adding water, a few drops at a time, until it reaches your desired consistency. Cover and refrigerate until ready to serve.

For the Shrimp

  • Whisk cilantro, salt, pepper, cayenne and 1 tablespoon of the olive oil in the bottom of a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
  • Heat remaining tablespoon of olive oil in a large skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through, 3 to 4 minutes. Remove from heat.

To Assemble Tacos

  • Divide shrimp evenly among warm corn tortillas (cut shrimp into bite-size pieces if desired), and top with cabbage, radishes and cilantro (optional). Drizzle with desired amount of sauce and serve hot with lime wedges and sliced jalapeño.

Video

Notes

  1. Mexican crema (cream espesa) has a tangier flavor and thinner texture than sour cream.
  2. Warming tortillas in the oven is an easy way to serve several people at once, but you can also fry tortillas in a little oil on the stovetop if you prefer crunchy tacos.

Nutrition

Calories: 202kcal | Carbohydrates: 13g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 319mg | Potassium: 247mg | Fiber: 2g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg

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