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Sriracha Shrimp Tacos

Servings 2
Calories 831kcal

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
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ¼ tsp Ground cayenne pepper (adjust to taste)
  • ¼ tsp Salt (adjust to taste)
  • pinch Black pepper
  • ½ TBSP Avocado oil (or your favorite healthy oil)
  • 4 Soft taco shells

Chips and Guac

  • 2 Avocados ripe
  • 1/4 cup Red onion finely diced
  • 1 Jalapeño pepper seeds and membranes removed; finely diced
  • 1/4 cup Fresh cilantro chopped
  • 1 TBSP Lime juice
  • Salt to taste
  • 2 oz Tortilla chips

Sriracha Ranch Sauce

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

Iced Tea

  • 24 oz Iced tea
US Customary - Metric

Instructions

  • 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 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.
  • Prepare the Guacamole: In a bowl, mash the avocados with a fork until desired consistency. Add the diced red onion, jalapeño, cilantro, lime juice, and salt. Mix well to combine. Adjust seasoning to taste.
  • 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 spicy sriracha shrimp tacos with chips and guac and iced tea.

Nutrition

Calories: 831kcal | Carbohydrates: 80g | Protein: 9g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1078mg | Potassium: 1409mg | Fiber: 19g | Sugar: 23g | Vitamin A: 1276IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 3mg