Author Notes
When Valentine's Day falls on a #TacoTuesday, you make PINK Tacos! Tinted with natural beet food coloring and filled with shrimp and spicy Sriracha mayo. —Oat&Sesame
Ingredients
- Spicy Sriracha Mayo
-
3/4 cup
mayo
-
1/4 cup
Sriracha sauce
-
1
lime, zested and juiced
- Seasoned Shrimp Tacos
-
Homemade Tortillas (recipe on blog)
-
24
jumbo shrimp peeled and deveined, tails removed (about 1 lb)
-
canola oil
-
squeeze of ½ lime
-
Seasoning:
-
1 teaspoon
chili powder
-
1 teaspoon
cumin
-
1 teaspoon
kosher salt
-
1/4 teaspoon
cayenne
-
fresh ground pepper to taste
Directions
- Spicy Sriracha Mayo
-
In a bowl, combine all of the ingredients and mix well.
Store up to 2 weeks in the fridge.
- Seasoned Shrimp Tacos
-
Pat each shrimp dry with a paper towel.
-
Coat each side with the seasoning mixture.
-
Add 1 tbs canola oil to a pan/griddle. Heat on medium-high.
-
Once hot, add shrimp and sauté until cooked. About 1 - 2 minutes per side.
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Squeeze the juice of half a lime over the shrimp and serve.
-
Fill your pink tacos with all your prepared toppings, shrimp, more cilantro, cheese, etc.
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