Spicy Shrimp Tacos
Ingredients
Spicy Shrimp
- 1.5 lbs shrimp peeled, deveined, tails removed and patted dry
- 2 tbsp Grumpy Hot Pepper mix or equivalent
- 2 tbsp Olive oil
Spicy Slaw
- 2 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 medium carrot shredded
- 1/2 cup Red onion sliced thin
- 1/4 cup chopped cilantro
- 1 large Jalapeno seeds removed sliced thin
Avocado Sriracha Mayo
- 1/2 cup mayo
- 1 large Avocado mashed
- 1/4 cup Sriracha
- salt and pepper to taste
- 2 tbsp apple cider or rice wine vinegar
Remaining Ingredients
- 6 Flour or corn Tortillas
- 2 tomatoes
- 1 Red onion finely diced
Instructions
Make the Shrimp
- In a medium bowl, toss shrimp along with all spices (except olive oil), until well coated. Refrigerate for an hour. (If pressed for time, then go ahead with cooking shrimp right away)Heat olive oil in a medium skillet, until moderately hot. Add half the shrimp in a single layer, cook for about 2-3 minute, turn over and cook for another minute or two or until cooked through. Remove onto a plate and repeat process with remaining shrimp.
Make the slaw
- Make Slaw for Shrimp Tacos. In a large bowl, toss all slaw ingredients along with ¼ cup of the Avocado Sriracha sauce.
Assemble the Tacos
- Warm tortillas. Turn your gas burner to medium-low and using tongs, place tortilla, one at a time, directly over the flame. As soon as it starts to brown, give a quick flip to color the other side and then take off heat. Alternatively, you can cook tortillas in a cast iron skillet - Place tortilla in a hot cast iron skillet, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides. Keep them warm wrapped in a clean kitchen towel.Top a tortilla with slaw, spicy shrimp, a generous drizzle of Avocado Sriracha sauce, chopped tomatoes, red onion, cilantro and jalapeños slices.