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)); 2 TBSP Apple cider vinegar ((adjust to taste)); 2 TBSP Honey ((adjust to taste)); 1 Lime (juiced); 1 pinch Salt; Fresh cilantro (chopped); 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 healthy oil)); 4 Soft taco shells; 4 TBSP Ranch dressing; 1 TBSP Sriracha sauce ((adjust to taste)); 2 Corn on the cob (ears ); 2 tsp Butter; Salt (to taste); 24 oz Sweet tea

Sriracha Shrimp Tacos

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 491kcal

Ingredients

Cilantro Lime Slaw

2 cups Shredded cabbage mix
1 Jalapeño pepper minced, (adjust to taste)
2 TBSP Apple cider vinegar (adjust to taste)
2 TBSP Honey (adjust to taste)
1 Lime juiced
1 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 (adjust to taste)
1 pinch Black pepper
½ TBSP Avocado oil (or your favorite healthy oil)
4 Soft taco shells

Sriracha Ranch Sauce

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

Grilled Corn on the Cob

2 Corn on the cob ears
2 tsp Butter
Salt to taste

Sweet Tea

24 oz Sweet tea

US Customary - Metric

Instructions

Preheat a grill on medium heat.
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.
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.
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.
Grill the corn on all sides until nicely charred and tender.
Once tender, lather with butter and lightly season with salt.
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. Serve with grilled corn on the cob, and sweet tea.

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