
SHRIMP TACOS
From Fiona
"Taco's are one of my favorite things and this one is bursting with flavor."

Set prepped shrimp in the fridge, covered while you make your slaw and and sauce.
Whisk together yoghurt or ranch and sriracha for your creamy sriracha sauce.
For the Cilantro Lime Slaw combine with cabbage apple cider honey vinegar salt and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires. Slice the remaining half into wedges for your taco. Adjust honey to taste and set aside to marinate while you cook the shrimp.
Pat shrimp dry and season with paprika, cayenne, garlic, salt and pepper. Mix well to coat both sides.
Heat a large pan or skillet to a medium high heat with 1 TBSP of oil to saute your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. Cut your shrimp into smaller chunks.
Line your corn tortillas with shrimp and top with heavy drizzle of sauce. Serve with lime wedges and dig in!
Ingredients
Directions
Set prepped shrimp in the fridge, covered while you make your slaw and and sauce.
Whisk together yoghurt or ranch and sriracha for your creamy sriracha sauce.
For the Cilantro Lime Slaw combine with cabbage apple cider honey vinegar salt and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires. Slice the remaining half into wedges for your taco. Adjust honey to taste and set aside to marinate while you cook the shrimp.
Pat shrimp dry and season with paprika, cayenne, garlic, salt and pepper. Mix well to coat both sides.
Heat a large pan or skillet to a medium high heat with 1 TBSP of oil to saute your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. Cut your shrimp into smaller chunks.
Line your corn tortillas with shrimp and top with heavy drizzle of sauce. Serve with lime wedges and dig in!
Responses