Shrimp Tacos with Sriracha Cream
Hello foodie friends and happy September! I hope that September is a month filled with peace and love and happiness for each of you! This year has been rough for everyone and I think we could all use some relief from pain and suffering. Know that my thoughts are with each and every one of you during this difficult time in history.
Today I’m sharing a delicious and easy recipe with you that is loaded with fresh ingredients. These Shrimp Tacos have just the right amount of heat from the Sriracha cream and the avocado creates a nice balance to cool things off a bit. The acid from the lime juice is the perfect pairing with the shrimp and they are filling and a great alternative to traditional beef tacos for taco night. Taco Tuesday anyone?
You may already have many of these ingredients on hand.
Tip: I always buy shrimp when it’s on sale and store it in the freezer so that I have it on hand whenever I want to use it in a recipe.
Serve these tacos as I show prepared below or create a taco bar with all of the ingredients and let everyone build their own, alongside a bowl of chips and fresh guacamole.
Start by making the sriracha cream so that the sriracha flavor has time to marry with the sour cream. Add 1 cup of sour cream (light or full fat) to a small dish and add 5 generous squirts of sriracha and stir until combined. I always make more than I need for this recipe and save the left overs for enchiladas, quesadillas, baked potato or anything else that you’d typically top with sour cream.
In a saute pan, heat up 2 tablespoons of olive oil on medium-high heat. Add 1/2 of a chopped large yellow onion (or a whole small onion) along with 3 cloves of minced garlic. I always use fresh garlic. It’s inexpensive and is super easy to mince using my Pampered Chef Garlic Press. What I like about this particular garlic press is that I can skip peeling the garlic. Amazon has a lot of great options as well. I like this one that has over 5,000 reviews. A garlic press isn’t necessary, but it does make things easier and your fingers won’t smell like garlic ;).
Saute the onion and garlic until the onions become translucent.
While the onions and garlic are cooking, shred the cabbage and the cheese and slice up the avocado. If you prefer chopped cilantro, you can use this time to chop up the cilantro as well. I like whole pieces, so I just pull the cilantro off of the stems right before serving the tacos.
When the onions are ready, add the shrimp, Malibu all purpose seasoning and the juice of 1/2 of a lime. Cook the shrimp mixture for about 5 minutes, or until the shrimp is heated through.
To assemble the tacos, start with a tortilla and add the cabbage first. The cabbage is hearty and will soak up the sriracha cream without the tortilla getting soggy. Add the sriracha cream, then some shredded aged cheddar, the shrimp mixture, the avocado pieces and top with fresh cilantro.
Serve with lime wedges on the side.
These shrimp tacos make for a great, easy weeknight meal that comes together in minutes. Save extra time by mixing the sriracha cream and chopping up the cabbage and shredding the cheese in advance.
I hope you will give these tacos a try and come back and leave me a comment and snap a photo and tag @ketchumkitchen on Social Media.
Thank you for stopping by my kitchen, where everything, without exception is made from the ♥.
Stay safe and healthy friends. Until next time….
Shrimp Tacos with Sriracha Cream
Notes
Always buy shrimp when it's on sale and that way you have it on hand anytime you want to use it in a recipe.
Ingredients
- 2 tablespoons olive oil
- 1/2 chopped large yellow onion (or 1 whole small)
- 3 garlic cloves, minced
- Juice of 1/2 fresh lime
- 12 ounces large precooked shrimp (tail off)
- 2 tablespoons Malibu All Purpose Seasoning
- 1 cup shredded cabbage
- 1 avocado, diced
- 3/4 cup shredded aged white cheddar cheese
- 6 flour tortillas
- Fresh cilantro to taste
- 1/2 fresh lime, cut into wedges
- Sriracha Cream
- 1 cup sour cream (full fat or lite)
- 5 generous squirts sriracha
Instructions
- Prepare the Sriracha cream and cover and place in the refrigerator.
- Heat up 2 tablespoons of olive oil in a sauté pan on medium-high heat. Add the onion and garlic and sauté until the onions are translucent.
- While the onions and garlic are cooking, shred the cabbage and cheese and dice up the avocado.
- Add the shrimp, Malibu All Purpose Seasoning and juice of 1/2 lime and cook an additional 5 minutes, or until the shrimp are heated through.
- Bluster the tortillas either over an open flame or under the broiler until desired doneness. Be careful not to burn.
- Assemble the tacos - start with a tortilla, add the cabbage, Sriracha cream, cheese, shrimp mixture, diced avocado and fresh cilantro.
- Serve with lime wedges and a bowl of chips and guacamole.
Nutrition Facts
Shrimp Tacos with Sriracha Cream
Serves: 3 Persons
|
Amount Per Serving: 2 Tacos
|
||
|---|---|---|
| Calories | 859.06 kcal | |
| % Daily Value* | ||
| Total Fat 52.45 g | 80% | |
| Saturated Fat 18.58 g | 90% | |
| Trans Fat 0.37 g | ||
| Cholesterol 211.56 mg | 70.3% | |
| Sodium 1733.15 mg | 72.2% | |
| Total Carbohydrate 66.93 g | 22% | |
| Dietary Fiber 9.03 g | 36% | |
| Sugars 7.75 g | ||
| Protein 34.34 g | ||
| Vitamin A 297.05 µg | Vitamin C 30.67 mg | |
| Calcium 565.05 mg | Iron 5.58 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
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