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.
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
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
Purple cabbage, shredded
Jalapeño peppers, sliced thin
Small red peppers, sliced thin
16 corn tortillas, warmed according to the package instructions