Name: Sriracha Shrimp Tacos
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups Shredded cabbage mix; 1 Jalapeño pepper (minced (adjust to taste)); 1 TBSP Apple cider vinegar ((adjust to taste)); 2 TBSP Honey ((adjust to taste)); 1 Lime (juiced); 1 pinch Salt; Fresh cilantro (chopper); 2 ears Corn on the cob; 2 tsp Butter; 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 ((adjust to taste)); 1 pinch Black pepper; ½ TBSP Avocado oil ((or your favorite oil)); 4 Soft taco shells; 4 TBSP Ranch dressing; 1 TBSP Sriracha sauce ((adjust to taste)); 16 oz Almond milk (cold); 2 tsp Honey; 1/2 tsp Ground cinnamon

Sriracha Shrimp Tacos

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 466kcal

Ingredients

Cilantro Lime Slaw

2 cups Shredded cabbage mix
1 Jalapeño pepper minced (adjust to taste)
1 TBSP Apple cider vinegar (adjust to taste)
2 TBSP Honey (adjust to taste)
1 Lime juiced
1 pinch Salt
Fresh cilantro chopper

Grilled Corn on the Cob

2 ears Corn on the cob
2 tsp Butter

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 (adjust to taste)
1 pinch Black pepper
½ TBSP Avocado oil (or your favorite oil)
4 Soft taco shells

Sriracha Ranch Sauce

4 TBSP Ranch dressing
1 TBSP Sriracha sauce (adjust to taste)

Almond Milk

16 oz Almond milk cold
2 tsp Honey
1/2 tsp Ground cinnamon

US Customary - Metric

Instructions

Make Cilantro Lime Slaw: In a bowl, combine the shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust the honey and vinegar to taste. Set aside to marinate while you prepare the shrimp and boil the corn.
Marinate Shrimp: In a bowl, season the shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let it marinate for about 15 minutes.
Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt. Set aside.
Cook Shrimp: Heat a large pan or skillet over medium-high heat. Sauté the marinated shrimp for about 2 minutes on each side or until they curl and turn opaque. Cooking time may vary based on shrimp size and heat level.
Mix together the ranch and sriracha.
For Almond Milk: Stir the honey and cinnamon into the almond milk until fully combined.
Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
Serve the tacos with corn lathered with butter and seasoned with salt and pepper, and almond milk.

Nutrition