Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
COURSE MAIN COURSE CUISINE MEXICAN KEYWORD SHRIMP TACOS PREP TIME 14 MINUTESCOOK TIME 6 MINUTESTOTAL TIME 20 MINUTESSERVINGS 6 TACOSCALORIES 192 KCALAUTHOR JENN LAUGHLIN - PEAS AND CRAYONS
Ingredients
- 8-12 soft corn tortillas see notes
- 1 pound shrimp fresh or frozen/thawed
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cayenne pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 TBSP avocado oil (or favorite healthy oil)
- 1/4 cup homemade or store-bought ranch dressing*
- 1 TBSP Sriracha
- 1 cup finely shredded/chopped cabbage** (green, red, or both!)
- 1 jalapeño pepper
- 1-2 TBSP apple cider vinegar
- 1 TBSP honey
- 1 lime
- 1/8 tsp salt
- fresh chopped cilantro to taste
Instructions
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
- Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
- For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
- For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
For full instruction. you can go to : https://peasandcrayons.com