Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

Spicy pan grilled shrimp tacos loaded with a zest honey cilantro lime slaw and topped with a creamy sriracha sauce. These tacos are spicy, sweet, zesty and bursting with flavor!

📝 Ingredients

• 20 medium shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder (optional)
• 1/4 teaspoon black pepper (optional)
• 1/4 teaspoon kosher salt
• 2 cups cabbage shredded
• 1/4 cup red onion (thinly sliced)
• 1/4 cup cilantro ( minced)
• 1/2 jalapeno, seeded (optional )
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• salt and pepper (to taste)
• 1/4 cup ranch dressing (or sour-cream or greek Yogurt )
• 1 tablespoon Sriracha
• 6 small corn or flour tortillas

👨‍🍳 Instructions

1. 1--- To cook the Shrimp: ---
2. 2Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
3. 3--- To make the Slaw ---
4. 4Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
5. 5--- To make creamy Sriracha Sauce ---
6. 6Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
7. 7--- To assemble: ---
8. 8Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!