About the Recipe
Ingredients
For the Firebird Sriracha Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup Firebird Sriracha Sauce
1 tablespoon honey
1 tablespoon lime juice
Salt and black pepper, to taste
8 small corn or flour tortillas
For the Cilantro-Lime Slaw:
2 cups shredded cabbage or coleslaw mix
1/4 cup fresh cilantro, chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
Salt and black pepper, to taste
For Garnish (optional):
Sliced avocado
Sliced red onion
Lime wedges
Fresh cilantro leaves
Preparation
For the Firebird Sriracha Shrimp:
In a mixing bowl, combine Firebird Sriracha Sauce, honey, lime juice, minced garlic, salt, and black pepper to create the marinade.
Add the peeled and deveined shrimp to the marinade and toss to coat. Let the shrimp marinate for about 15 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until they turn pink and are cooked through.
For the Cilantro-Lime Slaw:
In a separate bowl, combine the shredded cabbage or coleslaw mix with chopped cilantro, mayonnaise, lime juice, salt, and black pepper. Toss to coat and create the slaw.
For Assembling the Tacos:
Warm the tortillas in a dry skillet or in the microwave for a few seconds.
Place a generous spoonful of the cilantro-lime slaw on each tortilla.
Top the slaw with the cooked Firebird Sriracha Shrimp.
Garnish the tacos with sliced avocado, sliced red onion, fresh cilantro leaves, and lime wedges if desired.
Serve the Firebird Sriracha Shrimp Tacos with additional Firebird Sriracha Sauce on the side for those who like it extra spicy.
Enjoy these zesty and flavorful shrimp tacos with a perfect balance of heat, sweetness, and tanginess!