These tacos pack a spicy, zesty punch! The mix of peppery shrimp, tangy coleslaw and creamy Sriracha ranch is sure to make your tastebuds sing. Even better, these babies can be on the table in 30 minutes.
Clean and peel the Frozen Shrimp (1 lb) and defrost if needed. Place the shrimp in the fridge, covered.
While the shrimp is in the fridge, prep remaining ingredients. Carefully remove the stem, seeds, and ribs from the Jalapeño Pepper (1). Cut into vertical strips and mince.
Quarter the Red Cabbage (1 cup) and remove the stem of the cabbage. Cut the cabbage into shreds.
Combine chopped cabbage, Apple Cider Vinegar (1 Tbsp), Honey (1 Tbsp), Salt (1/4 tsp) and Ground Black Pepper (1/8 tsp) in a large bowl. Cut your Lime (1) in half. Squeeze the juice of 1/2 of the lime into the slaw and stir to mix everything together.
Chop the Fresh Cilantro (to taste).
Add in the minced jalapeño and chopped cilantro to the bowl and mix. Add honey and apple cider vinegar to taste, and set aside to marinate.
To make the Sriracha Ranch, stir together Ranch Dressing (1/4 cup) and Sriracha (1 Tbsp) in a small bowl. Set aside.
Remove the shrimp from the fridge. Pat shrimp dry by pressing lightly between two paper towels.
Season shrimp with Paprika (1 tsp), Cayenne Pepper (1/4 tsp), Garlic Powder (1/2 tsp), Salt (1/8 tsp), and Ground Black Pepper (1/8 tsp). Mix well to coat evenly.
Lightly warm 6-Inch Corn Tortillas (12) up in a skillet (or in the microwave).
Heat a large pan or skillet to medium-high heat with Coconut Oil (1 Tbsp) and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque.
Place your shrimp on a clean cutting board and chop into smaller pieces.
Cut the remaining half lime into wedges and set aside for the tacos.
Fill your warm tortillas with slaw and shrimp. Drizzle with Sriracha ranch. Double up on corn tortillas if desired to prevent the tortillas from ripping.