Fresh and Spicy Shrimp Tacos
Serves: 8 tacos
  • 6 Tbsp lime juice
  • ¼ cup canola oil
  • ¼ cup honey
  • 2 cloves garlic, minced
  • zest of one lime
  • 1 Tbsp srircaha hot sauce
  • 1 lb (454g) raw shrimp, defrosted, peeled and deveined (71-90 count)
  • ¼ cup greek yogurt
  • 2 tsp sriracha hot sauce
  • 1 Tbsp lime juice
  • zest of ½ lime
  • 1 cup red cabbage, julienned
  • 1 cup carrot, julienned
  • 2 green onions, sliced
  • 3 tsp rice vinegar
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • ½ tsp salt
  • 1 Tbsp black sesame seeds
  • ½ of a cucumber, sliced
  • 8 corn tortillas
  • fresh cilantro
  1. In a zipper bag combine all marinade ingredients along with raw shrimp. Marinate 20-45 minutes, tossing
  2. frequently.
  3. While the shrimp is marinating, blend all crema ingredients in a small bowl until smooth. Keep covered in refrigerator.
  4. Make Tangy Slaw by combining all ingredients in a bowl and tossing well to combine.
  5. When shrimp are finished marinating, heat a large pan over medium heat with 1Tbsp canola oil. Drain shrimp and discard marinade. Cook shrimp until opaque, about 4-6 minutes.Remove to a plate, and chop roughly, if desired.
  6. To assemble tacos; top each tortilla with sliced cucumber, Tangy Slaw and shrimp. Drizzle with Spicy Crema. Top with torn cilantro leaves and a few more black sesame seeds.
Recipe by Eat In Eat Out at