Siracha Shrimp Tacos with Siracha Sour Cream

 

6 tsp. Sriracha, divided

2 tbsp. soy sauce

2 cloves garlic, minced

1 1/2 lb. shrimp, tails removed, peeled and deveined

1 c. sour cream

1/2 tsp. sesame oil

1 tsp. honey

2 limes

Kosher salt, to taste

2 c. shredded purple cabbage

1/4 c. fresh chopped cilantro

1 tbsp. canola oil

8 corn tortillas

 

1. In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.

2. Meanwhile, in a small Ziploc bag add sour cream and remaining 3 teaspoons Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, and zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro; set aside.

3. In a large skillet over medium-high heat, heat oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes, then transfer to a plate.

4. In a dry skillet over medium heat, warm tortillas and transfer to a plate, or slightly char them over a gas flame. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8″ corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.