I never get tired of tacos. I mean never. These shrimp tacos are sweet, spicy and loaded with flavor. Siracha is a spicy Thai hot sauce that makes everything taste a little better. The shrimp combined with a crunchy slaw chock full of fresh vegetables is a perfect meal on its own or served with rice and beans. You can control the level of heat by adding less Siracha. The slaw is meant to be a nice cooling complement to the spicy shrimp and you can adjust the ingredients to your liking to make it more or less creamy.
This all starts with fresh shrimp cooked in a Siracha honey sauce
Fresh cilantro added to a melange of purple and green cabbage adds a nice layer of flavor
1 pound extra large shrimp deveined
1 tablespoon honey
2 tablespoons Siracha (less if you don't want a lot of heat)
1 tablespoon fresh lime juice
1 garlic clove minced
Skewers for grilling shrimp
Spicy Cabbage Slaw
1 cup fresh purple cabbage shredded
1 cup green cabbage shredded
1/4 cup cilantro
1 teaspoon horseradish
1 teaspoon honey
1 tablespoon sour cream
1 teaspoon mayo
corn tortilla shells
In a small bowl, combine the honey siracha, lime juice and garlic. Heat your grill on medium heat. Soak your skewers in water and then thread your shrimp onto the skewers and brush with the siracha sauce and grill each side for 2-3 minutes. When finished add more sauce to the shrimp and set aside.
For the slaw combine the honey, sour cream and mayo in a bowl. If it is too thick, thin out with a fresh squeeze of lime juice or a hint of water. Toss the cabbage into the mixture until well coated.
Fry taco shells, or for a healthier version, spray a baking sheet with non stick spray and mist the tortillas lightly and bake at 400F for approximately 10 minutes.
Fill each shell with shrimp and a generous portion of cabbage slaw.