Ingredients
Cilantro Lime Slaw
- 2 cups Shredded cabbage mix
- 1 Jalapeño pepper minced (adjust to taste)
- 2–4 TBSP Apple cider vinegar adjust to taste
- 2 TBSP Honey adjust to taste
- 1 Lime juiced
- pinch Salt
- Fresh cilantro chopped
Spicy Sriracha Shrimp Tacos
- 8 oz Shrimp peeled and deveined, tail off
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Ground cayenne pepper (adjust to taste)
- ¼ tsp Salt
- 1 pinch Black pepper
- ½ TBSP Avocado oil (or your favorite healthy oil)
- 4 Soft taco shells
Sautéed Peas
- 1 tsp Butter
- ½ cup Green peas
Sriracha Ranch Sauce
- 4 TBSP Ranch dressing
- 1 TBSP Sriracha sauce (adjust to taste)
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 2 cups Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Make the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust honey and vinegar to taste. Set aside to marinate.
- Marinate the Shrimp: In a bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let marinate for 15 minutes.
- Cook the Peas: Melt butter in a non-stick pan over medium heat. Add green peas, season with salt and pepper, and cook for 3–5 minutes, stirring frequently, until tender and heated through.
- Cook the Shrimp: Heat a large pan over medium-high heat. Sauté marinated shrimp for about 2 minutes per side, or until they curl and turn opaque. (Cook to an internal temperature of 120°F (48°C).)
- Make the Sauce: In a small bowl, mix ranch dressing with sriracha sauce.
- Assemble the Tacos: Warm the taco shells. Fill each with shrimp, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
- Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice (if using). Blend until smooth and creamy. Adjust sweetness and texture as desired.
- Serve: Serve shrimp tacos with sautéed peas and a glass of Korean banana milk.
Nutrition
Calories: 652kcal | Carbohydrates: 81g | Protein: 14g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 945mg | Potassium: 1003mg | Fiber: 9g | Sugar: 49g | Vitamin A: 1556IU | Vitamin C: 68mg | Calcium: 406mg | Iron: 2mg
Spicy Sriracha Shrimp Tacos
Ingredients
Cilantro Lime Slaw
- 2 cups Shredded cabbage mix
- 1 Jalapeño pepper minced (adjust to taste)
- 2–4 TBSP Apple cider vinegar adjust to taste
- 2 TBSP Honey adjust to taste
- 1 Lime juiced
- pinch Salt
- Fresh cilantro chopped
Spicy Sriracha Shrimp Tacos
- 8 oz Shrimp peeled and deveined, tail off
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Ground cayenne pepper (adjust to taste)
- ¼ tsp Salt
- 1 pinch Black pepper
- ½ TBSP Avocado oil (or your favorite healthy oil)
- 4 Soft taco shells
Sautéed Peas
- 1 tsp Butter
- ½ cup Green peas
Sriracha Ranch Sauce
- 4 TBSP Ranch dressing
- 1 TBSP Sriracha sauce (adjust to taste)
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 2 cups Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Make the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust honey and vinegar to taste. Set aside to marinate.
- Marinate the Shrimp: In a bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let marinate for 15 minutes.
- Cook the Peas: Melt butter in a non-stick pan over medium heat. Add green peas, season with salt and pepper, and cook for 3–5 minutes, stirring frequently, until tender and heated through.
- Cook the Shrimp: Heat a large pan over medium-high heat. Sauté marinated shrimp for about 2 minutes per side, or until they curl and turn opaque. (Cook to an internal temperature of 120°F (48°C).)
- Make the Sauce: In a small bowl, mix ranch dressing with sriracha sauce.
- Assemble the Tacos: Warm the taco shells. Fill each with shrimp, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
- Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice (if using). Blend until smooth and creamy. Adjust sweetness and texture as desired.
- Serve: Serve shrimp tacos with sautéed peas and a glass of Korean banana milk.
Nutrition
Calories: 652kcalCarbohydrates: 81gProtein: 14gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 42mgSodium: 945mgPotassium: 1003mgFiber: 9gSugar: 49gVitamin A: 1556IUVitamin C: 68mgCalcium: 406mgIron: 2mg
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