Sriracha Lime Shrimp Tacos

• servings: Servings 6 Tacos
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Shrimp Tacos

• 16 oz. medium cooked shrimp fully thawed, drained

• 1/2 Tbsp coconut oil

• 1 tsp chili powder

• 1 tsp crushed red pepper

• 2 tsp soy sauce or tamari

• salt/pepper to taste

• 1 cup shredded red cabbage

• 1/2 cup shredded carrots

• 6 corn tortillas

• 1/4 cup fresh cilantro

• 1 lime

Sriracha Sauce

• 2 Tbsp sriracha

• 1/4 cup plain greek yogurt

• salt/pepper to taste

Directions

1. Heat up the shrimp and coconut oil over medium heat.

2. Add in the chili powder, red pepper, soy sauce, salt, and pepper.

3. Cook until the sauce reduces, then remove from heat.

4. Mix the sriracha and yogurt together in a bowl.

5. Add in salt and pepper to taste and set aside.

6. Top each tortilla with the cabbage, carrots, shrimp, and the sriracha yogurt sauce.

7. Garnish with cilantro and drizzle each taco with fresh lime juice.

Notes

Rachel: 1. This has some heat! Might want to add less sriracha if you don’t like hot. 2. I can’t help adding more veggies to everything so I added spinach, arugula, and diced tomatoes. While the shrimp was cooking, I separately sautéed mushrooms, onion, and red pepper. Thought the addition of all that was yummy and also tempered the heat.