- 8 soft corn tortillas
- 1 pound shrimp
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon avocado oil
- ¼ cup homemade or store-bought ranch dressing
- 1 tablespoon sriracha chili sauce
- 1 heaping cup finely shredded/chopped cabbage (I used red cabbage!)
- 1 jalapeño pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 lime
- Salt & pepper
- Clean and peel shrimp.
- Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
- For the sriracha ranch, simply whisk together both ingredients. For a spicier sauce, add extra sriracha to taste.
- For the Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together!
- 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 medium-high heat with 1 tablespoon of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Place your shrimp on a clean cutting board and chop into smaller pieces.
- Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. I like to gently warm my corn tortillas on a skillet before stuffing them.
- Top with slaw.