Sriracha Shrimp Tacos

Name: Sriracha Shrimp Tacos
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. Homemade Sriracha plus more for serving; 1/2 tsp. lime zest, plus halved lime; 2 ripe mangoes, diced, divided; Kosher salt; 1 lb. large peeled and deveined shrimp, tails removed; 1/4 small red onion, finely chopped; 1 avocado, diced; 2 tbsp. chopped cilantro, plus sprigs for serving; 8 small flour tortillas

Serve with mango-avocado salsa to cool things down.

By Joy ChoPublished: Jan 13, 2023

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sriracha shrimp tacos on a black marble surface

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

426

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These sriracha-spiked shrimp tacos feature mango two ways: Pureed in the marinade and diced with avocado in the salsa. Drizzle some more sriracha on top for an extra hit of spice that pairs perfectly with the fruity sweetness of the dish.

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Ingredients

1 Tbsp.
Homemade Sriracha plus more for serving
1/2 tsp.
lime zest, plus halved lime
2
ripe mangoes, diced, divided
Kosher salt
1 lb.
large peeled and deveined shrimp, tails removed
1/4
small red onion, finely chopped
1
avocado, diced
2 Tbsp.
chopped cilantro, plus sprigs for serving
8
small flour tortillas

Directions

1. Step 1In mini food processor, puree sriracha, lime zest, half of mango, and 1/2 teaspoon salt until smooth; transfer to bowl. Pat shrimp dry and toss with marinade; refrigerate 15 minutes.
2. Step 2Meanwhile, squeeze juice of 1/2 lime into medium bowl (about 4 teaspoons), stir in a pinch of salt to dissolve, then stir in onion; let sit 5 minutes. Add avocado, remaining mango, and cilantro and toss to combine; refrigerate until ready to serve.
3. Step 3Heat broiler on high and line rimmed baking sheet with foil. Remove shrimp from marinade and arrange on prepared sheet. Broil until opaque throughout, 4 to 5 minutes. Squeeze juice of remaining lime half over shrimp.
4. Step 4Fill tortillas with shrimp and mango salsa, then top with cilantro and additional sriracha if desired.

NUTRITIONAL INFORMATION (per serving): About 426 calories, 13.5 g fat (3.5 g saturated), 23 g protein, 1,410 mg sodium, 56 g carbohydrate, 8 g fiber

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