08/03/2026
August to-do list
The days are flying by and August brings all of the things to get prepared for back to school and fall sports. Use our checklist below to help get ready for packing lunches and chilly nights at the baseball game. Need some extra help completing the checklist? Reach out to Organize Me! today!
Spicy Shrimp Tacos
Ingredients
Creamy Sriracha Lime Sauce
▢ 1/3 cup sour cream
▢ 2 Tbsp mayonnaise
▢ 1 1/2 tsp sriracha more or less, depending on the heat level you prefer
▢ juice of half a lime
Shrimp Tacos
▢ 2 lbs. peeled and deveined extra large shrimp if using frozen, thaw them first
▢ 2 1/2 Tbsp vegetable oil
▢ 2 Tbsp taco seasoning or 1 packet
▢ flour or corn tortillas
▢ thinly sliced cabbage or coleslaw mix
▢ grilling skewers
Optional Toppings
▢ chopped fresh cilantro
▢ 2 fresh jalapeños sliced thinly
▢ 2 large avocados pitted, peeled, and chopped
▢ lime wedges
Instructions
Combine all sriracha sauce ingredients in a small mixing bowl. Cover and refrigerate until ready to serve.
Preheat grill over medium high heat. While grill is preheating, pat shrimp very dry with paper towels.
Combine vegetable oil and taco seasoning in a bowl, then add shrimp and stir gently until well coated. Thread shrimp onto skewers.
Brush grill or pan lightly with vegetable oil and grill shrimp skewers for approximately 2 minutes, flip and grill another 2 minutes.
Remove shrimp from grill and let the skewers rest on a plate. While the shrimp is resting, add the tortillas to the grill, cooking for about 30 seconds per side.
Remove shrimp from the skewers and assemble tacos. In a tortilla, add a layer of cabbage/slaw mix, top with a few shrimp, then drizzle with creamy sriracha sauce, and any additional toppings you'd like (jalapeños, cilantro, avocado, etc), and serve with a lime wedge or two for squeezing over the tacos.
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