20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
8 small corn tortillas
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
Salt to taste
1 cup cilantro microgreens
1/2 cup Greek yogurt
1 tablespoon sriracha
In a skillet, heat olive oil over medium heat and sauté shrimp with chili powder and salt until cooked through, about 5 minutes.
Warm the corn tortillas in a separate pan or microwave.
In a small bowl, mix Greek yogurt with sriracha to create a spicy sauce.
Assemble the tacos by placing shrimp on each tortilla, topping with cilantro microgreens, and drizzling with the spicy yogurt sauce.
Serve immediately and enjoy the explosion of flavors in each bite.
