Spicy Shrimp Tacos



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  • 00:20Prep Time
  • 00:05Cook Time

Ingredients

  • 8-12 soft corn tortillas (see notes)
  • 1 pound shrimp (fresh or frozen/thawed)
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. Johnny’s Seasoning Salt
  • 1/8 tsp Johnny’s Seasoned Pepper
  • 1 Tbsp. olive oil
  • 1/4 cup ranch dressing
  • 1 Tbsp. Sriracha Chili Sauce
  • 1  cup finely shredded/chopped cabbage
  • 1 jalapeño pepper
  • 1-2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 1 lime
  • 1/8 tsp. Johnny’s Seasoning Salt
  • fresh chopped cilantro, to taste

Directions:

  • Clean and peel shrimp, defrosting if needed.
  • Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
  • For the Sriracha Ranch, simply whisk together both ingredients.
  • For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince.
  • Combine with cabbage, apple cider vinegar, honey, Johnny’s Seasoning Salt, and Seasoned Pepper. Cut your lime in half and add juice of half the lime into your slaw.
  • Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
  • Pat shrimp dry and season with paprika, cayenne, garlic, Johnny’s Seasoning Salt, and Seasoned Pepper. Mix well to coat both sides.
  • Heat a large pan or skillet to medium-high heat with 1 Tbsp. of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque.
  • Place your shrimp on a cutting board and chop into smaller pieces.
  • Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage.
  • Top with slaw, serve with lime wedges, and enjoy!