Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw

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!

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https://www.snappersfish.com/post/spicy-shrimp-tacos-with-creamy-sriracha-sauce-cilantro-lime-slaw

Ingredients

• 20 medium shrimp peeled and deveined

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon onion or garlic powder optional

• 1/4 teaspoon black pepper optional

• 1/4 teaspoon kosher salt

Cilantro Lime Slaw

• 2 cups cabbage shredded

• 1/4 cup red onion thinly sliced

• 1/4 cup cilantro minced

• 1/2 jalapeno, seeded optional

• 1 tablespoon olive oil

• 1 tablespoon honey

• 2 tablespoons lime juice

• salt and pepper to taste

Creamy Sriracha sauce

• 1/4 cup ranch dressing or sour-cream or greek Yogurt

• 1 tablespoon Sriracha

• 6 small corn or flour tortillas

Instructions

To cook the Shrimp:

• Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.

To make the Slaw

• Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.

To make creamy Sriracha Sauce

• Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.

To assemble:

• Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!