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
- Salt
- Fresh cilantro chopped
Sautéed Peas
- 1 tsp Butter
- ½ cup Green peas
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)
- Salt
- Black pepper
- ½ TBSP Avocado oil (or your preferred healthy oil)
- 4 Soft taco shells
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
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes optional for serving
Instructions
- In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and chopped fresh cilantro. Adjust sweetness and acidity to taste. Set aside to marinate.
- In another bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss well and let marinate for about 15 minutes.
- In a non-stick pan, melt butter over medium heat. Add green peas and season with salt and pepper. Cook, stirring frequently, for 3–5 minutes until tender and heated through. Remove from heat.
- Heat a large skillet over medium-high heat. Sauté marinated shrimp for about 2 minutes per side to an internal temperature of 120°F (48°C).)
- In a small bowl, stir together ranch dressing and sriracha sauce to make the sauce.
- Warm the taco shells. Assemble each taco with shrimp, a drizzle of sriracha ranch sauce, and a generous scoop of cilantro lime slaw.
- In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness or consistency as desired.
- Serve the shrimp tacos with sautéed peas and Korean banana milk.
Nutrition
Calories: 576kcal | Carbohydrates: 75g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 917mg | Potassium: 809mg | Fiber: 9g | Sugar: 44g | Vitamin A: 1359IU | Vitamin C: 68mg | Calcium: 255mg | 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
- Salt
- Fresh cilantro chopped
Sautéed Peas
- 1 tsp Butter
- ½ cup Green peas
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)
- Salt
- Black pepper
- ½ TBSP Avocado oil (or your preferred healthy oil)
- 4 Soft taco shells
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
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes optional for serving
Instructions
- In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and chopped fresh cilantro. Adjust sweetness and acidity to taste. Set aside to marinate.
- In another bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss well and let marinate for about 15 minutes.
- In a non-stick pan, melt butter over medium heat. Add green peas and season with salt and pepper. Cook, stirring frequently, for 3–5 minutes until tender and heated through. Remove from heat.
- Heat a large skillet over medium-high heat. Sauté marinated shrimp for about 2 minutes per side to an internal temperature of 120°F (48°C).)
- In a small bowl, stir together ranch dressing and sriracha sauce to make the sauce.
- Warm the taco shells. Assemble each taco with shrimp, a drizzle of sriracha ranch sauce, and a generous scoop of cilantro lime slaw.
- In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness or consistency as desired.
- Serve the shrimp tacos with sautéed peas and Korean banana milk.
Nutrition
Calories: 576kcalCarbohydrates: 75gProtein: 10gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 28mgSodium: 917mgPotassium: 809mgFiber: 9gSugar: 44gVitamin A: 1359IUVitamin C: 68mgCalcium: 255mgIron: 2mg
Tried this recipe?Let us know how it was!