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Spicy Sriracha Shrimp Tacos

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 584kcal

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
  • 1 pinch Salt
  • Fresh cilantro chopped

Grilled Corn on the Cob:

  • 2 Corn on the cob ears
  • 4 tsp Butter
  • Salt and pepper to taste

Spicy Sriracha Shrimp Tacos:

  • ½ lb 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)
  • 6 Soft taco shells

Sriracha Ranch Sauce:

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

Sweet Tea:

  • 24 oz Sweet tea
US Customary - Metric

Instructions

  • Prep all the ingredients per the instructions above.
  • 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 grill 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 Corn on the Cob: Preheat the grill to medium-high heat. Brush each ear of corn with butter and season with salt and pepper. Grill the corn, turning occasionally, until tender and slightly charred, about 10-15 minutes. Remove from the grill and 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.
  • Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
  • Serve: Plate the tacos with corn. Serve with sweet tea.

Nutrition

Calories: 584kcal | Carbohydrates: 68g | Protein: 7g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 963mg | Potassium: 587mg | Fiber: 8g | Sugar: 28g | Vitamin A: 1204IU | Vitamin C: 55mg | Calcium: 95mg | Iron: 2mg