But for real.
I’m all about tacos…but these!
This started as a random invention between my husband and I. Actually, it all started at Trader Joes when we were checking out all of the Sriracha sauces. They even have an organic Sriracha Ranch Dressing! The possibilities are endless!
And then we were like tacos! And we could add shrimp, and red cabbage, and green onions, and, and, and, what else could we add???
So we took our Sriracha home, and began experimenting away! We ended up with these AMAZING, nutritious tacos. Needless to say, we did not have leftovers the next day!
If you want to make your own Sriracha, here’s a great recipe that I found! But if you just want to buy it, here’s the one that we bought! If you’ve never had this stuff, it’s basically just peppers, vinegar and sugar. Depending on the pepper, you get different levels of spicy. Personally, I can’t handle something that’s overly spicy! I think these tacos have just the right ratio of spicy to cool!
Sriracha Lime Shrimp Tacos
For The Tacos
- 16 Oz . Medium Sized Shrimp
- 1/4 Cup Chopped Green Onion
- 1/2 Tbsp Coconut Oil
- 1 tsp Chile Powder
- 1 tsp Crushed Red Pepper
- 2 tsp Soy Sauce
- 1 Cup Shredded Red Cabbage
- 1/2 Cup Shredded Carrots
- 4 Corn Tortillas
- 1 Lime
For The Sauce
- 3 Tbsp Sriracha
- 2 Tbsp Nonfat Plain Greek Yogurt
- 1 Tbsp Chia Seeds
In a skillet, lightly stir-fry the green onions in the coconut oil over medium heat. Add in the shrimp and cook.
Once the shrimp is almost done, add in the salt and pepper, chili powder, red pepper, and soy sauce. Cook until the soy sauce reduces. Remove from heat.
For the Sriracha sauce, mix the Sriracha, yogurt, and chia seeds in a bowl. Add salt and pepper to taste. Set aside.
Top each tortilla with the cabbage, carrots, shrimp, and Sriracha sauce. Garnish with green onions and drizzle with lime juice.
You guys MUST let me know if you make these! I’m like 199.9999% sure that you all need to make these 🙂 Be sure to tag your tacos #JarOfLemons and let me know what you think!