Spicy Sriracha Shrimp Tacos with Cilantro Slaw
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Cook time: 
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Serves: 8 tacos
 
Ingredients
  • 1 lb shrimp
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp ground cayenne pepper
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 Tbsp olive oil
  • ⅓ cup light ranch dressing
  • 1 Tbsp sriracha
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • juice of ½ lime
  • 2 cups cabbage, finely shredded
  • 1 fresno chili (or ½ jalapeno) pepper, minced
  • ½ cup cilantro, chopped
  • 8 corn tortillas
Instructions
  1. In a small dish, mix together the paprika, garlic powder, cayenne, salt, and pepper until well-combined. Sprinkle over shrimp and toss to coat.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook 6-7 minutes or until no longer opaque and cooked through.
  3. Meanwhile, whisk together the ranch and sriracha in a small bowl.
  4. In a second bowl, combine the apple cider vinegar, honey, and lime juice; mix well. Add the cabbage and fresno chili and toss to coat.
  5. Serve shrimp inside tortillas and topped with the cabbage slaw, sriracha ranch, and chopped cilantro.
Notes
Recipe slightly adapted from Peas and Crayons
Nutrition Information
Serving size: 1 taco Calories: 200 Fat: 5.9 Carbohydrates: 19.5 Sugar: 3.6 Sodium: 440 Fiber: 1.6 Protein: 14.7 Cholesterol: 69
Recipe by Prevention RD at https://preventionrd.com/2017/06/spicy-sriracha-shrimp-tacos-with-cilantro-slaw/