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Spicy sriracha shrimp tacos
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5 from 2 votes

Spicy Sriracha Shrimp Tacos

These shrimp tacos are simple to make and SO flavorful. Lime and cilantro make the coleslaw pop, while Sriracha crema adds a bit of heat.
Prep Time20 mins
Cook Time3 mins
Course: Main Course
Cuisine: Mexican
Keyword: Cilantro, Lime, Quick and Easy, Shrimp Tacos, Sriracha, Tacos
Servings: 4 servings
Cost: $7.50


For the slaw:

  • 4 cups shredded cabbage about half of a small cabbage head
  • 1 cup chopped cilantro
  • cup chopped green onions
  • ½ cup sour cream
  • ¼ cup olive oil
  • ¼ cup water
  • juice of 2 limes
  • ½ tsp salt
  • ½ tsp pepper

For the crema:

  • ½ cup sour cream
  • 2 tsp Sriracha add more or less depending on your preferred level of spice
  • 1 tbsp water optional to make the crema more "drizzlable"

For the shrimp:

  • 1 lb shrimp peeled
  • 1 tsp paprika smoked paprika works great if you have it
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil

Tortillas for serving


    Prepare the slaw

    • Shred the cabbage or cut it into very fine strips. Roughly chop the cilantro, keeping the stems on. Chop the green onion into ¼-inch pieces. Combine all the greens in a large mixing bowl.
    • Whisk together sour cream, oil, water, lime juice, salt, and pepper in a small bowl.
    • Stir the sour cream mixture into the chopped greens until well combined.
    • Store the slaw in the fridge until ready to serve.

    Prepare the crema

    • Whisk together sour cream and Sriracha in a small bowl.
    • Whisk in water if you'd like to be able to drizzle your crema over the tacos. If you'd rather spread it on the tortillas, you can skip this step.
    • Store the crema in the fridge until ready to serve.

    Prepare the shrimp

    • Peel the shrimp.
    • Mix together paprika, chili powder, garlic powder, cumin, salt, and pepper in a small bowl. Stir in the shrimp until coated.
    • Heat olive oil in a pan over medium high heat.
    • Add shrimp to the pan in a single layer. Cook for 2 minutes, and then turn all the shrimp with a spatula or fork. Cook for 1 to 2 more minutes or until the sides of the shrimp are no longer translucent. Remove from heat.

    Assemble the tacos

    • Spoon the slaw onto warm tortillas, then top with shrimp and drizzle with crema. Enjoy!


    If you have extra time, try making Homemade Flour Tortillas for these tacos!
    Serve with Easy Yellow Rice, then make rice bowls with the leftovers by layering the rice, slaw, shrimp, and crema.