Honey Sriracha Shrimp Tacos

$- 1 lb large shrimp, peeled and deveined - 2 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon lime juice For the main ingredients, shrimp is the star. Choose fresh or frozen shrimp, but make sure it’s peeled and deveined. Honey adds sweetness, while Sriracha brings heat. Lime juice gives a bright flavor. Mix these to create a tasty base for your tacos. - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh cilantro, for garnish Seasoning your shrimp is key. Garlic powder gives a nice depth, and cumin adds warmth. Use salt and pepper to enhance flavors. Fresh cilantro on top adds a burst of color and flavor. This mix makes each bite delicious. - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Lime wedges, for serving Corn tortillas hold everything together. Shredded red cabbage adds crunch and color. Sliced avocado brings a creamy texture. Serve with lime wedges to squeeze on top. Each element adds to the taco experience, making it fun and fresh. {{ingredient_image_1}} First, grab a medium bowl. In it, combine: - 2 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste Mix these ingredients well. You want a smooth blend. This marinade gives the shrimp a sweet and spicy kick. Next, take 1 pound of large shrimp, peeled and deveined. Add the shrimp to the marinade. Toss the shrimp to coat them evenly. Let the shrimp sit for 15-20 minutes at room temperature. This step helps the shrimp absorb all the tasty flavors. While the shrimp marinates, heat a large pan over medium-high heat. Once it's hot, add the marinated shrimp. Sear the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Remove the shrimp from the heat and set them aside. In the same pan, briefly warm 8 small corn tortillas for about 30 seconds on each side. This makes them soft and easy to fold. Now, it’s time to build your tacos. Place a few shrimp on each tortilla. Top them with 1 cup of shredded red cabbage and slices of 1 avocado. Garnish with fresh cilantro. Serve with lime wedges on the side for a zesty squeeze. Enjoy your delicious Honey Sriracha Shrimp Tacos! When cooking shrimp, make sure not to overcook them. Overcooked shrimp can become rubbery. They only need about 2-3 minutes on each side. You will know they are done when they turn pink and opaque. This quick cooking keeps their texture tender and juicy. To take your tacos up a notch, think about adding toppings. Try fresh jalapeños for heat, or diced mango for sweetness. You can also add a drizzle of lime crema for creaminess. Don't forget to use fresh cilantro to brighten the dish. A squeeze of lime juice right before eating adds a nice zing. Prep your ingredients in advance for easy assembly. You can marinate the shrimp a few hours ahead. Just keep them in the fridge until you're ready to cook. You can also chop the cabbage and slice the avocado ahead of time. Store them in airtight containers to keep them fresh. This way, you’ll save time when it’s taco night! Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 20 minutes to fully absorb the honey and Sriracha flavors, enhancing the overall taste of the tacos. Adjust the Spice Level: Modify the amount of Sriracha according to your spice preference. You can also add a touch of cayenne pepper for extra heat if desired. Perfect Tortilla Warmth: Warm the tortillas just enough to make them pliable, but avoid overheating to prevent them from becoming crispy. Fresh Garnishes Matter: Use fresh cilantro and lime wedges as garnishes; they brighten up the dish and balance the sweetness of the honey and heat of the Sriracha. {{image_2}} You can swap shrimp for other proteins. Chicken works great with the same marinade. Just cook it until fully done. Tofu is another choice. It absorbs flavors well. Cut the tofu into cubes, marinate, and cook until golden. Each protein gives a different taste and texture. Want a little kick? You can add more Sriracha. Start with one more teaspoon, then taste it. If it’s too hot, add honey for sweetness. You can also try chili powder or cayenne pepper. Mix them in small amounts to find your favorite heat level. Toppings can change your taco game. Try jalapeños for a spicy crunch. Pineapple adds a sweet twist. You can also use cheese for creaminess. Feta or cotija cheese work well. Fresh herbs like mint or parsley can brighten the flavor too. Get creative and mix and match! To keep your Honey Sriracha shrimp tacos fresh, store the leftover ingredients separately. Place the shrimp in an airtight container. Refrigerate it within two hours of cooking. For corn tortillas, wrap them in foil or plastic wrap. This keeps them soft. If you have leftover cabbage and avocado, store them in separate containers. Use them within a few days for the best taste. If you want to freeze shrimp, make sure they are fully cooled first. Store them in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze the shrimp for up to three months. To reheat the shrimp, place them in a pan over low heat. Stir gently until they are warm. This helps keep the shrimp tender. Avoid using high heat, as it can make the shrimp tough. For the corn tortillas, warm them in a dry pan for about 15 seconds on each side. This makes them soft and pliable again. You can also microwave them for about 10-15 seconds. Just cover them with a damp paper towel to keep them from drying out. Cooked shrimp can last in the fridge for three days. After that, they might lose quality. If you freeze the shrimp, use them within three months for the best taste. The corn tortillas can last in the fridge for about a week. However, check for any signs of spoilage before using them. Cabbage will stay fresh for up to five days in the fridge, while sliced avocado should be eaten within two days to avoid browning. Yes, you can use frozen shrimp. They work well for this dish. To use frozen shrimp, first, store them in the freezer until you are ready to cook. When you are ready, thaw them in the fridge overnight or place them in cold water for about 15-20 minutes. After thawing, pat them dry with paper towels before marinating. This helps the marinade stick better and keeps the shrimp from getting soggy. To make these tacos gluten-free, use corn tortillas. They are a great option. Check the label to ensure they are certified gluten-free. You can also use lettuce wraps for a lighter option. Make sure that all your other ingredients, like sauces and seasonings, are gluten-free too. This way, you can enjoy the tacos without worry. You can serve these tacos with many sides. Here are a few ideas: - Mexican rice: A simple side that complements the flavors. - Black beans: Healthy and filling, they add great texture. - Corn salad: Fresh corn with lime and cilantro pairs well. - Chips and salsa: A classic choice for a crunchy snack. - Grilled vegetables: Zucchini or bell peppers add color and taste. These sides will elevate your meal and impress your guests. Enjoy! This blog showed you how to make Honey Sriracha Shrimp Tacos. We discussed all the key ingredients, from shrimp to corn tortillas. You learned step-by-step instructions, tips for flavor, and creative variations. In closing, these tacos are fun, easy, and packed with flavor. You can make them your own with different toppings or proteins. Enjoy this tasty dish and share it with friends!$

Honey Sriracha Shrimp Tacos

Spicy and sweet shrimp tacos topped with fresh ingredients.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons honey
2 tablespoons Sriracha sauce
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
to taste salt and pepper
8 small corn tortillas
1 cup shredded red cabbage
1 avocado, sliced
for garnish fresh cilantro
for serving lime wedges

Instructions

In a medium bowl, combine honey, Sriracha, lime juice, garlic powder, cumin, salt, and pepper. Mix well to create a marinade.
Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 15-20 minutes at room temperature.
While the shrimp is marinating, heat a large pan over medium-high heat.
Once the pan is hot, add the marinated shrimp and sear for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
In the same pan, briefly warm the corn tortillas for about 30 seconds on each side until pliable.
Assemble the tacos by placing a few shrimp on each tortilla. Top with shredded red cabbage and avocado slices.
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

Notes

Adjust the level of Sriracha to your spice preference.

Keyword honey, shrimp, spicy, Sriracha, tacos