Asian Shrimp Tacos with Sriracha Cream

  • 10MIN Prep time
  • 15MIN Cook time
  • 12 Servings

Recipe Description


1 12 oz package SeaPak® Popcorn Shrimp

10 oz shredded purple cabbage

1/3 cup rice wine vinegar

1 tsp sugar

1 tsp sesame oil

1 tbsp black sesame seeds

1/2 cup sour cream (I used reduced fat)

Juice of one lime

1/2 tbsp sriracha sauce

12 small tortilla shells

Lettuce, chopped


Mix together the rice wine vinegar, sugar, and sesame oil. Pour over the cabbage and then stir in the sesame seeds.

In a separate bowl, mix together the sour cream, lime juice, and sriracha sauce.

Assemble the tacos by adding a little bit of chopped lettuce to each shell and then topping with shrimp, slaw, and sriracha cream.