Spicy Tacos from Chef Jamie

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 cup

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 each

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 l 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.