Sriracha Shrimp Tacos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.

Step 2

Meanwhile, in a small Ziploc bag add sour cream and remaining 2 teaspoons Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, and zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro; set aside.

Step 3

In a large skillet over medium-high heat, heat oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes, then transfer to a plate.

Step 4

In a dry skillet over medium heat, warm tortillas and transfer to a plate. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8" corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.