Spicy Shrimp Street Tacos
I love everything shrimp so I try to incorporate it into our evening meals as much as I can. The reluctant boys in the house are beginning to like it more and more but I have been careful how I serve it to help them acclimate. This has been a huge win in our home! And a double win because my husband even likes the ‘rabbit food"‘ aka cilantro lime slaw that tops these. Ha! If you like your dishes extra spicy, keep the seeds in the jalapeño for slaw and crank up the Cholula!
Ingredients
SHRIMP: (prep to marinate 10 min-overnight)
1 lb Shrimp, raw, peeled, deveined
2 Tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp kosher salt
CILANTRO LIME SLAW: (prep to marinate 10 min-overnight)
2 c shredded cole slaw mix
1/4 c sliced green onion
1/4 c fresh cilantro, chopped
1 small jalapeño, seeded and chopped (leave seeds in for more heat)
1 Tbsp olive oil
1 Tbsp honey
2 Tbsp lime juice
Salt & Pepper to taste
SRIRACHA SAUCE: (prep to marinate for 10 min-overnight)
1/4 c sour cream or plain greek yogurt
1 Tbsp Cholula/Sriracha or other favorite pepper sauce
1 - 1/2 Tbsp Honey
1 tsp garlic powder
12 Flour tortillas, street taco size
1 Cojita Cheese, to garnish
Fresh Cilantro, lightly chopped, to garnish
Directions
Combine shrimp ingredients in a bowl or ziplock bag and marinate in refrigerator.
Combine all slaw ingredients in a bowl and mix until well blended. Allow to rest in refrigerator.
Whisk Cholula and sour-cream in a small bowl. Taste and add more Cholula if desired. Allow to rest in refrigerator.
Heat a large cast iron skillet on high for 2 minutes. Add a tsp of olive oil to the pan and add shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
Move cooked shrimp to cutting board and chop into bite sized pieces. Return to skillet and toss in any remaining infused oil in pan.
Grill tortillas on the stovetop over the flame until lightly charred.
Top each tortilla with shrimp and slaw. Drizzle with Cholula sauce, Cojita cheese and cilantro. Dig in!
***We really like Mexican Street Corn as a side with these.
