Sriracha Coconut Shrimp Tacos
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Sriracha Coconut Shrimp Tacos

When bartaco and Yellowbird team up to build a bartaco secret recipe together, it doesn't stay a secret for long. Thrill seekers rejoice! You can now make this tongue–tingling taco at home.

Feast your tastebuds on our seared lemongrass–coconut marinated shrimp, confidently placed atop a fresh, crisp green papaya salad, and topped with a heavy drizzle of our spicy, sweet, and garlicky Blue Agave Sriracha for a thrilling finish.

Enjoy with a cold margarita and some meal–enhancing tunes.

Prep Time: 6 hours

Cook Time: 15 min

Servings: 12

Yellowbird Blue Agave Sriracha Shrimp Tacos



  • Coconut oil 
  • Lemongrass coconut shrimp, recipe below
  • Green papaya salad, recipe below
  • Yellowbird Blue Agave Sriracha
  • 12 - (4”) White Corn Tortillas, warmed
  • Cilantro leaves for garnish
  • 1 lime, slice into 6-8 wedges


  • Coconut oil 
  • 1 pound Mexican brown shrimp (or your favorite shrimp), peeled and deveined, tails off


  • 2 Tbsp lemongrass, sliced finely into rings
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp jalapeno, seeded and diced
  • 1 tsp fresh ginger, peeled and grated
  • 1 tsp granulated sugar
  • Juice of 1 lime
  • 2 Tbsp Rice wine vinegar
  • 2 Tbsp Gluten free soy sauce, tamari
  • 1 tsp Fish sauce
  • ¼ c Coconut oil, liquified
  • ⅓ c Coconut Milk


  • 1 cup powdered sugar, for glaze
  • 1 ½ cups Green (unripe) papaya, seeded and julienned
  • ½ cup Cucumber, julienned no seeds
  • ¼ cup Carrot, peeled and julienned
  • ¼ cup Red Onion, julienned
  • 6-9 leaves Fresh Mint, hand torn
  • ¼ bunch Fresh Cilantro, chiffonade
  • 1 ea Serrano chiles, fine rings 1/16”
  • ¼ cup Lime juice, freshly squeezed
  • ¼ cup Rice Wine vinegar
  • 1 Tbsp Agave syrup
  • 1 tsp Fish sauce
  • ½ tsp Ginger, peeled and grated
  • ½ tsp Garlic, minced
  • ½ tsp Lemongrass, finely minced



  1. Heat a large skillet over medium-high heat and add enough oil to just coat the bottom. Once hot, add marinated shrimp and sear well on one side, 45-90 seconds depending on the size of the shrimp. Flip shrimp over and repeat, take care not to overcook the shrimp. You may need to cook in batches to avoid overcrowding the pan.

  2. To assemble taco: Place green papaya salad in the center of a warm corn tortilla. Top the papaya salad with the seared lemongrass coconut shrimp. Streak the shrimp with 1 teaspoon of Yellowbird Blue Agave Sriracha sauce and garnish with cilantro. Serve tacos with a lime wedge.


  1. In a blender, combine all marinade ingredients and puree until smooth.

  2. Place shrimp in a small bow and cover with the marinade.

  3. Set the bowl aside in the fridge, covered, for at least 4 hours.


  1. Combine lime juice, vinegar, agave, fish sauce, garlic, ginger and lemongrass in a small bowl and whisk together to combine ingredients thoroughly. Set aside.

  2. In another bowl, combine papaya, cucumber, carrot, onion, mint, cilantro and chiles. Pour dressing over the vegetables and mix well.

  3. Let salad sit covered in the fridge for at least 6 hours before use.