Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

Spicy pan grilled shrimp tacos loaded with a zest honey cilantro lime slaw and topped with a creamy sriracha sauce. These tacos are spicy, sweet, zesty and bursting with flavor! 

1. 20
   medìum shrìmp peeled and deveìned


2. 2
   tablespoons olìve oìl


3. 1
   teaspoon paprìka


4. 1/2
   teaspoon ground cumìn


5. 1/4
   teaspoon onìon or garlìc powder

optìonal

1/4
teaspoon black pepper optìonal

1/4
teaspoon kosher salt

1. 2
   cups cabbage shredded


2. 1/4
   cup red onìon thìnly slìced


3. 1/4
   cup cìlantro mìnced


4. 1/2
   jalapeno, seeded optìonal


5. 1
   tablespoon olìve oìl


6. 1
   tablespoon honey


7. 2
   tablespoons lìme juìce


8. salt
   and pepper to taste

1. 1/4
   cup ranch dressìng or sour-cream or greek Yogurt


2. 1
   tablespoon Srìracha


3. 6
   small corn or flour tortìllas

1. Combìne
   shrìmp, oìl, and spìces ìn a medìum bowl or zìplock bag. Use rìght away OR
   cover and refrìgerate for at least 10 mìnutes or up to 48 hours. Heat a large
   heavy-duty or cast ìron skìllet on hìgh heat for 2 mìnutes. Add a teaspoon of oìl
   to the pan and shrìmp. Cook shrìmp untìl pìnk and cooked through, about 4-5 mìnutes.
   

Combìne
all the ìngredìents ìn a large bowl untìl mìxed through. Use rìght away or
cover wìth plastìc wrap and place ìn the frìdge for up to 24 hours.

To
make creamy Srìracha Sauce

Whìsk
srìracha and ranch or sour-cream or mayo ìn a small bowl. Taste and add more srìracha
ìf desìred.

Grìll
tortìllas on the stovetop over the flame untìl lìghtly charred (thìs step ìs
optìonal). Top each tortìlla wìth 4-5 pìeces of shrìmp and some slaw. Drìzzle wìth
srìracha sauce. Serve wìth lìme wedges on the sìde. Enjoy!!

Vìsìt Orìgìnal Websìte for full Instructìons:gimmedelicious.com/

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