It wouldn’t be a fiesta without tacos! Celebrate Cinco de Mayo with these Spicy Shrimp Tacos! These spicy tacos are topped with crunchy purple cabbage, zesty peppers and drizzled with a creamy chili sauce. Serve with margaritas for a fabulous fiesta!
Tacos are always one of my go-to dinners because for the most part they come together quickly. They’re a great party food too because you can assemble all of the toppings beforehand, and then the day of the party cook the meat. The shrimp in this recipe cooks so incredibly fast – dinner will be on the table in no time.
You can top them with fresh avocado, salsa, cheese or eat them with just the fresh veggies and sauce like I did. A great option for kids if they are picky eaters is to just serve them with shrimp and cheese. Arrange some of the veggies on the side so if they want to try them they can.
Ingredients:
SHRIMP
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
SAUCE
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste
OTHER
Purple cabbage, shredded
Jalapeño peppers, sliced thin
Small red peppers, sliced thin
16 corn tortillas, warmed according to the package instructions
Lime wedges
Fresh cilantro
Directions:
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- To make the sauce: In a small bowl combine: mayo, sour cream, lime juice, garlic powder and sriracha. Stir until well combined. Add more siriracha if you’d like the sauce more spicy.
- To assemble the tacos: heat tortillas, and top with shrimp, purple cabbage, peppers and sauce. Add cilantro and a lime wedge for garnish.
