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Restaurants›Taco Libre North St. Augustine›Sriracha Bufalo Shrimp Taco Recipe

Sriracha Bufalo Shrimp Taco Recipe

Name: Taco Libre North St. Augustines Sriracha Bufalo Shrimp Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 3 tbs Sriracha; 2 tbs unsalted butter; 1 tsp apple cider vinegar; 1 tsp honey; 1 tsp garlic (minced); 1 tsp smoked paprika; 3 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tbs olive oil; 2 cups green cabbage (thinly shredded); 0.5 cups red cabbage (thinly shredded); 0.5 cup carrot (julienned or shredded); 0.25 cup fresh cilantro (chopped); 2 tbs lime juice; 3 tbs mayonnaise; 2 tbs Greek yogurt (plain, or sour cream); 1 tsp Sriracha (for slaw sauce); 0.5 tsp honey (for slaw sauce); 0.5 tsp salt; 0.25 tsp black pepper; 8 count corn or flour tortillas (6-inch); 0.25 cup crumbled cotija or feta cheese; 4 count lime wedges; 2 tbsp green onions (thinly sliced); 2 tsp extra Sriracha or hot sauce (optional); 0.25 tsp salt (for tortillas, optional)

Inspired by Taco Libre North St. Augustine

Time30m

Serves4

Make Sriracha Bufalo Shrimp Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

1 lb large shrimp (peeled, deveined, tails optional)

3 tbs Sriracha

2 tbs Unsalted butter

1 tsp Apple cider vinegar

1 tsp Honey

1 tsp Garlic (minced)

1 tsp Smoked paprika

3 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 tbs olive oil

Slaw & Sauce

2 cups green cabbage (thinly shredded)

1/2 cups red cabbage (thinly shredded)

1/2 cup carrot (julienned or shredded)

1/4 cup fresh cilantro (chopped)

2 tbs ReaLime juice

3 tbs Mayonnaise

2 tbs Greek yogurt (plain, or sour cream)

1 tsp Sriracha (for slaw sauce)

1/2 tsp honey (for slaw sauce)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tacos & Garnish

8 count corn or flour tortillas (6-inch)

1/4 cup crumbled cotija or feta cheese

4 count Lime wedges

2 tbsp green onions (thinly sliced)

2 tsp extra Sriracha or hot sauce (optional)

1/4 tsp salt (for tortillas, optional)

Method

Shrimp

Prep shrimp

Pat the shrimp dry with paper towels. If shrimp are large and have tails on, leave tails on for presentation or remove them as preferred. Season the shrimp evenly with 2 tsp kosher salt, 1/4 tsp black pepper, and smoked paprika. Toss to coat.

Make sriracha-butter sauce

In a small bowl combine Sriracha (3 tbs), melted unsalted butter (2 tbs), minced garlic (1 tsp), apple cider vinegar (1 tsp) and honey (1 tsp). Whisk until smooth and set aside.

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers, add shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until pink and just cooked through (internal temp ~120–125°F/49–52°C). Remove cooked shrimp to a plate.

Toss shrimp in sauce

Reduce heat to low, pour the prepared Sriracha-butter sauce into the skillet and warm 30 seconds. Return shrimp to the pan and toss quickly to coat evenly, cooking 20–30 seconds more to glaze. Taste and adjust seasoning with remaining 1 tsp kosher salt if needed. Remove from heat to avoid overcooking.

Slaw & Sauce

Make slaw dressing

In a medium bowl combine mayonnaise (3 tbs), Greek yogurt (2 tbs), lime juice (2 tbs), 1 tsp Sriracha, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and tangy; taste and adjust lime, Sriracha or honey to balance heat and acidity.

Toss slaw

Add shredded green cabbage (2 cups), shredded red cabbage (1/2 cup), shredded carrot (1/2 cup) and chopped cilantro (1/4 cup) to the bowl with dressing. Toss thoroughly to coat. Let the slaw sit for 5–10 minutes to soften slightly and allow flavors to meld; chill briefly if preferred.

Assemble Tacos

Warm tortillas

Warm tortillas on a dry skillet or comal over medium heat 15–20 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel or in a low oven (200°F/95°C).

Build tacos

Place 1–2 heaping tablespoons of slaw onto each warmed tortilla. Top with 3–4 glazed shrimp per taco (adjust based on shrimp size). Drizzle a little of the pan sauce left in the skillet or additional Sriracha (optional). Sprinkle each taco with crumbled cotija or feta (about 1 tbsp per taco), sliced green onions, and a small pinch of salt if desired.

Serve

Serve tacos immediately with lime wedges on the side for squeezing over. Offer extra Sriracha at the table for added heat.