Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
Makes 6-8 tacos
Shrimp (frozen/thawed) 1 pound (51/60 count, peeled and deveined)
Taco/Fajita Seasoning 1 Tablespoon or as desired
Canola Oil 1 Tablespoon
Ranch dressing 1/2 cup
Sriracha 2-3 teaspoon
Shredded/chopped cabbage about 2 cups
Jalapeño pepper, 1/2-1 ea
seeded, chopped fine
Apple cider vinegar 3-4 Tablespoon
Honey 2-3 Tablespoon
Juice of Lime 2
Zest of Lime 1
Kosher salt 1/2 teaspoon
Black Pepper 1/8 teaspoon
Fresh chopped cilantro to taste as needed
Flour Tortillas 6-8 ea
Prepare the Sriracha Ranch, simply whisk together the sriracha and ranch dressing, set aside. For a spicier sauce, add extra Sriracha to taste.
For the Cilantro Lime Slaw, combine with cabbage, chopped jalapeno, lime juice, zest, apple cider vinegar, honey, salt, and pepper. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Taste, adjust seasoning, jalapeño and honey and set aside, until needed.
Dry the shrimp with paper towel and with fajita/taco seasoning, coating well.
In a non stick pan, over a medium high heat, grill the tortillas about 1 minute of each side and place on a plate and cover with a slightly damp paper towel until all the tortillas are ready, then set aside and immediately or at the same time cook your shrimp.
Heat a large skillet over a medium-high heat with oil and add 1/2 of your shrimp. Cook for about 3 minutes until the shrimp start to curl slightly, tossing frequently. Remove from heat and set aside and cook the rest of the shrimp
Assemble the tacos: Tortilla topped with slaw, shrimp, sriracha ranch, top with cilantro if desired.
