Spicy Shrimp Tacos


For the Tacos

  • Street Taco Sized Flour Tortillas
  • Purple Cabbage chopped
  • Pico De Gallo
  • Fresh Cilantro
  • Sliced Avocado

For the Shrimp

  • 1 lb. Raw Large Shrimp peeled and deveined
  • 1 tbsp. Chili Powder
  • 2 cloves Garlic minced
  • 1 tsp. Oregano
  • ½ tsp. Salt
  • ½ tsp. Pepper

For the Spicy Sauce

  • ¼ cup Plain Whole Milk Greek Yogurt
  • 2 tsp. Thai Sweet Chili Sauce
  • 2-3 tsp. Sriracha
  • 1 ½ tsp. Rice Vinegar


  • Prepare shrimp and put into a large bowl. Add olive oil, chili powder, minced garlic, oregano and salt & pepper. Stir to combine and put in the refrigerator for 20 minutes to marinate.
  • While shrimp is marinating, whisk together sauce ingredients, set aside. Then prepare the other ingredients for the tacos. Slice up the cabbage, avocado etc.
  • Heat a medium-sized skillet over medium high heat and drizzle with olive oil. Sauté shrimp 2 minutes on each side or until cooked through and firm.
  • Lay down tortillas, add shredded cabbage, avocado slices, pico de gallo, cilantro and shrimp. Finally drizzle with the spicy sauce. Enjoy!