Cumin-Spiced Shrimp Tacos with Sriracha Cilantro Slaw &Amp; Crispy Onions

Get ready to spice up your taco night with these saucy cumin-spiced shrimp tacos! Juicy shrimp are cooked in a smoky tomato sauce and served in warm flour tortillas, then topped with a zesty Sriracha cilantro slaw and crispy fried onions for an irresistible crunch. This recipe comes together in just 20 minutes, making it perfect for busy weeknights when you crave something delicious without the fuss.

Each bite is a balance of savory, spicy and tangy flavors, with the cool slaw balancing the heat from the Sriracha. Whether you’re feeding the family or hosting a casual dinner, these tacos are sure to become a favorite. Serve with extra lime wedges for a bright finish!

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Remove and discard ends of cilantro stems if necessary; roughly chop cilantro (stems and all!).
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, cumin, salt and pepper. Cook, stirring occasionally, until shrimp just begin to brown, 3-4 minutes. (They will finish cooking in step 4.)
3. While shrimp cooks, in a medium bowl, combine shredded red cabbage, chopped cilantro, mayonnaise, juice from half the lime, ¼ teaspoon sugar, salt, pepper and as much Sriracha as you like. Mix until well combined; set aside.
4. Once shrimp begins to brown, add tomato paste and ¼ cup water to the pan; cook until shrimp is saucy and cooked through, 1-2 minutes more. Turn off heat; stir in 1 tablespoon butter and a squeeze of lime juice.
5. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas between plates; fill with shrimp, Sriracha slaw and crispy fried onions. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Cut into bite-sized pieces and adjust cooking time as needed until chicken is cooked through.

How do I store leftovers?

Store shrimp, slaw and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in a skillet and assemble tacos just before serving.

Can I make this recipe gluten-free?

Use gluten-free tortillas and ensure your crispy fried onions are gluten-free. Check labels on Sriracha and mayonnaise as well.