Cooking Instructions
1.
Clean and peel the
Frozen Shrimp (1 lb)
and defrost if needed. Place the shrimp in the fridge, covered.
2.
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.
3.
Quarter the
Red Cabbage (1 cup)
and remove the stem of the cabbage. Cut the cabbage into shreds.
4.
Combine chopped cabbage,
Apple Cider Vinegar (1 Tbsp)
,
Honey (1 Tbsp)
,
Salt (as needed)
and
Ground Black Pepper (as needed)
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.
5.
Chop the
Fresh Cilantro (to taste)
.
6.
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.
7.
To make the Sriracha Ranch, stir together
Ranch Dressing (4 Tbsp)
and
Sriracha (1 Tbsp)
in a small bowl. Set aside.
8.
Remove the shrimp from the fridge. Pat shrimp dry by pressing lightly between two paper towels.
9.
Season shrimp with
Paprika (1 tsp)
,
Cayenne Pepper (as needed)
,
Garlic Powder (as needed)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Mix well to coat evenly.
10.
Lightly warm
6-Inch Corn Tortillas (12)
up in a skillet (or in the microwave).
11.
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.
12.
Place your shrimp on a clean cutting board and chop into smaller pieces.
13.
Cut the remaining half lime into wedges and set aside for the tacos.
14.
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.
15.
Squeeze some lime over the top. Serve and enjoy!
