Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

These were fabulous!! My husband and I enjoyed them this evening. I followed your recipe exactly other than substituting corn tortillas for the flour because I already had some. The amount of seasoning and flavors used were spot on. Will definitely be making these again.


Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

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!

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.
get the full instructions @ gimmedelicious.com

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