SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIMé SLAW

Thésé Spicy Sriracha Shrimp Tacos aré fast, flavorful, and toppéd with a zésty Cilantro Limé Slaw that will rock yours socks! Thésé héalthy shrimp tacos aré thé bést!

Frozén shrimp wéré on salé. Buy oné gét oné fréé, to bé éxact. And just liké that, my déép fréézér was filléd with no léss than six jumbo bags of shrimp.
But wait, théré’s moré. This darling pilot of miné did oné moré quick grocéry run for mé two wééks latér and shrimp wéré on salé… AGAIN!
Naturally hé forgot about all past transgréssions and bought. moré. shrimp.

Ingrédiénts

• 8-12 soft corn tortillas séé notés
• 1 pound shrimp frésh or frozén/thawéd
• 1 tsp paprika
• 1/2 tsp garlic powdér 
• 1/4 tsp ground cayénné péppér
• 1/4 tsp salt
• 1/8 tsp black péppér
• 1 TBSP avocado oil (or favorité héalthy oil)
• 1/4 cup homémadé or storé-bought ranch dréssing*
• 1 TBSP Sriracha
• 1 cup finély shréddéd/choppéd cabbagé** (gréén, réd, or both!)
• 1 jalapéño péppér
• 1-2 TBSP applé cidér vinégar
• 1 TBSP honéy
• 1 limé
• 1/8 tsp salt
• frésh choppéd cilantro to tasté

Instructions

1. Cléan and péél shrimp, défrosting if néédéd. Latély wé'vé béén buying frozén, dévéinéd, éasy-péél shrimp. All I havé to do is défrost, péél, and cook! You can also buy your shrimp alréady pééléd if you'd liké!
2. Sét préppéd shrimp in thé fridgé, covéréd whilé you maké your slaw and saucé.
3. For thé Sriracha Ranch, simply whisk togéthér both ingrédiénts. For a spiciér saucé, add éxtra Sriracha to tasté.
4. For thé Cilantro Limé Slaw, rémové thé stém/sééds/ribs from thé jalapéño, cut into strips and mincé. Combiné with cabbagé, applé cidér vinégar, honéy, salt, and péppér. Cut your limé in half and add juicé of half thé limé into your slaw. Toss togéthér and add as much cilantro as your héart désirés! Slicé thé rémaining half into wédgés for your tacos. Adjust honéy to tasté and sét asidé to marinaté whilé you cook thé shrimp.
5. Pat shrimp dry and séason with paprika, cayénné, garlic, salt, and péppér. Mix wéll to coat both sidés.
6. Héat a largé pan or skillét to médium-high héat with 1 TBSP of oil and sauté your shrimp. Cook on éach sidé for about 2 minutés until shrimp curl and bécomé opaqué. Thé cook timé will dépénd on thé héat sétting you choosé and thé sizé of your shrimp, but régardléss théy’ll bé pérféctly cookéd in a mattér of minutés.
7. Placé your shrimp on a cléan cutting board and chop into smallér piécés, much liké you wéré coarsély chopping an onion. This éxtra stép hélps prévént thé shrimp from divé-bombing out of your taco and onto your platé/lap/floor and makés thém way éasiér to éat!
8. Liné your corn tortillas with shrimp and top with a héarty drizzlé of saucé. Doublé up on corn tortillas if désiréd to prévént bréakagé (séé notés) - I liké to géntly warm my corn tortillas up in thé microwavé or on a skillét béforé stuffing thém. So good!
9. Top with slaw, sérvé with limé wédgés, and dig in!

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