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Sriracha Shrimp Tacos

Prep Time 25 minutes
Cook Time 5 minutes
Servings 2
Calories 1089kcal

Ingredients

Cilantro Lime Slaw:

  • 2 cups Shredded cabbage mix finely shredded/chopped
  • 1 Jalapeño pepper seeds and ribs removed; 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 to taste

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)
  • 6 Soft taco shells

Queso

  • 1/2 cup Half and half
  • 4 oz Cheddar cheese shredded
  • 2 oz American cheese chopped
  • 1 clove Garlic minced
  • 2 TBSP Scallions chopped
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Sriracha Ranch Sauce

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

Paloma Mocktail

  • 12 oz Grapefruit juice
  • 12 oz Sparkling water
  • 2 oz Lime juice
  • 2 tsp Sugar
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prep all 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 rest of the meal.
  • 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.
  • Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • 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 all the ingredients for the mocktail. Add sugar as needed for sweetness. Serve over ice (optional).
  • 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.
  • Enjoy the tacos with chips and queso and paloma mocktail.

Nutrition

Calories: 1089kcal | Carbohydrates: 102g | Protein: 28g | Fat: 66g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1900mg | Potassium: 889mg | Fiber: 8g | Sugar: 49g | Vitamin A: 1923IU | Vitamin C: 105mg | Calcium: 916mg | Iron: 3mg