Prep Ingredients: Gather and prepare all the ingredients as listed 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 cook the shrimp.

Grill Corn on the Cob: Preheat the grill to medium-high heat. Brush each ear of corn with olive oil 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.

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.

Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with Sriracha Ranch Sauce, and top with Cilantro Lime Slaw.

Make Arnold Palmer: In a glass, mix iced tea and lemonade in equal parts. Add ice cubes and garnish with lemon slices and fresh mint leaves if desired.

Serve: Plate the Spicy Sriracha Shrimp Tacos with Grilled Corn on the Cob, and arnold palmer.