Spicy Shrimp Tacos with Cilantro-Lime Slaw and Creamy Sriracha Sauce

 

Tacos:

2 lbs. raw shrimp, peeled, deveined and tail removed

2 Tbsp olive oil, divided

2 tsp paprika

1 tsp ground cumin

½ tsp onion powder

½ tsp garlic powder

Kosher salt and fresh-ground pepper, to taste

Flour tortillas

Lime wedges, for squeezing

 

Cilantro-Lime Slaw:

1 Tbsp olive oil

1 Tbsp honey

2 Tbsp freshly squeezed lime juice

Kosher salt and fresh-ground pepper, to taste

3 cups cabbage, shredded

½ cup thinly sliced red onion

¼ cup cilantro, minced

½ jalapeno, seeds and ribs removed and minced

 

Sriracha Sauce:

¼ cup plain Greek Yogurt

2 Tbsp mayonnaise

1½ tsp honey

1 Tbsp Sriracha

 

1. Combine shrimp and 1½ tablespoons olive oil in a medium bowl; gently toss to coat. Combine the spices, paprika through salt in a small dish, mix to combine. Sprinkle spices over shrimp and gently toss to coat. Set aside while you prepare the slaw and sauce.

2. To make the slaw, whisk together the olive oil, honey, lime juice, salt, and pepper in a medium bowl. Add the shredded cabbage, red onion, cilantro, and minced jalapeno; gently toss to coat completely.

3. To prepare the sauce, whisk together all ingredients in a small bowl.

4. Heat remaining ½ tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook shrimp until pink and cooked through, about 4-5 minutes.

5. Prepare the tacos by adding cooked shrimp to each tortilla and top with slaw and 1 sriracha sauce. Hit the taco with a pinch of Kosher, or finishing salt. Serve with lime wedges, for squeezing.