Spicy Sriracha Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are easy to make and have a little kick! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce! Such a great meal for summer! Thank you Life Love and Sugar

1 lb medium shrimp, peeled and deveined (about 34 shrimp)
1 clove garlic, minced
3/4 tsp ground cumin
3/4 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp salt
2 tbsp olive oil, divided
1 tbsp fresh lime juice

CILANTRO LIME SLAW
2 cups coleslaw/cabbage mix
¼ cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
1 clove garlic, minced
Salt and pepper

SRIRACHA SAUCE

1/4 cup sour cream
1 tbsp sriracha

JALAPENO GUACAMOLE
1 avocado, diced
1/4 cup finely chopped red onion
3 tbsp cilantro
1/2 jalapeno, seeded and diced
2 tbsp lime juice
1 clove garlic, minced
Salt

ADDITIONAL

6 small corn or flour tortillas
Feta cheese, crumbled

• Put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. 
• Toss together and set aside.
• Combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. 
• Add salt and pepper to taste. Set aside.
• In a small bowl, combine the sour cream and sriracha for the sauce. 
• Add more or less sriracha for more or less spice.
• To make the guacamole, combine all ingredients except for the salt and toss to combine. 
• Add salt to taste.
• To cook the shrimp, heat a large pan over medium heat. 
• Add the remaining tablespoon of olive oil and heat for a couple minutes.
• Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. 
• Turn halfway through cooking. 
• When finished cooking, remove from heat.
• To assemble the tacos, spoon some slaw into the tortillas. 
• Top with 5-6 shrimp, some guacamole and sriracha sauce. 
• Finish off the tacos with a little feta cheese.