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2 from 1 vote

Asian Fish Tacos with Sriracha Crema

Servings: 12 tacos
Author: Lisa Longley

Ingredients

  • 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 oz box of SeaPak popcorn shrimp cooked to package instructions
  • 12 small tortilla shells
  • lettuce chopped

Instructions

  • 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 crema.