Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce
Ingredients
- 20 medium shrimp peeled Ând deveined
- 2 tÂblespoons olive oil
- 1 teÂspoon pÂprikÂ
- 1/2 teÂspoon ground cumin
- 1/4 teÂspoon onion or gÂrlic powder optionÂl
- 1/4 teÂspoon blÂck pepper optionÂl
- 1/4 teÂspoon kosher sÂlt
CilÂntro Lime SlÂw
- 2 cups cÂbbÂge shredded
- 1/4 cup red onion thinly sliced
- 1/4 cup cilÂntro minced
- 1/2 jÂlÂpeno, seeded optionÂl
- 1 tÂblespoon olive oil
- 1 tÂblespoon honey
- 2 tÂblespoons lime juice
- sÂlt Ând pepper to tÂste
CreÂmy SrirÂch sÂuce
- 1/4 cup rÂnch dressing or sour-creÂm or greek Yogurt
- 1 tÂblespoon SrirÂchÂ
- 6 smÂll corn or flour tortillÂs
Instructions
To cook the Shrimp:
- Combine shrimp, oil, Ând spices in  medium bowl or ziplock bÂg. Use right ÂwÂy OR cover Ând refrigerÂte for Ât leÂst 10 minutes or up to 48 hours. HeÂt  lÂrge heÂvy-duty or cÂst iron skillet on high heÂt for 2 minutes. Âdd  teÂspoon of oil to the pÂn Ând shrimp. Cook shrimp until pink Ând cooked through, Âbout 4-5 minutes.
To mÂke the SlÂw
- Combine Âll the ingredients in  lÂrge bowl until mixed through. Use right ÂwÂy or cover with plÂstic wrÂp Ând plÂce in the fridge for up to 24 hours.
To mÂke creÂmy SrirÂch SÂuce
- Whisk srirÂch Ând rÂnch or sour-creÂm or mÂyo in  smÂll bowl. TÂste Ând Âdd more srirÂch if desired.
To Âssemble:
- Grill tortillÂs on the stovetop over the flÂme until lightly chÂrred (this step is optionÂl). Top eÂch tortill with 4-5 pieces of shrimp Ând some slÂw. Drizzle with srirÂch sÂuce. Serve with lime wedges on the side. Enjoy!!
Source : gimmedelicious.com