Sriracha Lime Shrimp Tacos
Description: Serving size is 3 tacos
Prep Time: 40 minutes
Yield: 10
Ingredients
- 24 ounces raw shrimp, peeled & deveined
- 1 ½ tablespoons butter
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons crushed red pepper
- 2 ½ tablespoons soy sauce
- 3 ½ cups shredded red cabbage
- 30 whole corn tortillas
- ½ bunch cilantro, chopped
- 4 whole limes
- 7 tablespoons sriracha
- ⅘ cups plain greek yogurt
- ½ teaspoons salt
- ½ teaspoons black pepper
- 1 ¾ cups shredded carrots
- 1 head white cabbage
- ½ bunch cilantro, chopped
- 4 whole limes, juiced
- 1 teaspoons ground cumin
- 1 teaspoons salt
- ½ teaspoons black pepper
- 6 whole green onions, sliced
- 1 whole jalapeno, diced
- 3 whole medium carrots
- 2 cups plain greek yogurt
- 4 whole garlic cloves, minced
- 8 whole sweet potatoes
- 1 tablespoons olive oil
- ½ teaspoons salt
- ½ teaspoons black pepper
Instructions
- Heat butter in a pan over medium heat, then add shrimp in a single layer (you may need to do this in 2 batches). Cook without moving the shrimp for 2-3 mins or until slightly opaque.
- Add chili powder, crushed red pepper, soy sauce, salt, and pepper.
- Cook, stirring frequently, 1-2 minutes, or until the shrimp are opaque and cooked through. Remove from heat.
- Mix the sriracha and yogurt in a bowl.
- Assemble the tacos by adding shrimp, cabbage, carrots, and sriracha yogurt sauce to tortilla. Garnish with cilantro and a squeeze of lime.
- Combine greek yogurt, cilantro, cumin, salt, pepper, green onions, garlic, and jalapeno. Juice limes and add to mixture.
- Blend yogurt mixture in a small blender or whisk in a bowl to combine.
- Thinly shred cabbage and carrots.
- Toss cabbage mixture and yogurt mixture in a bowl to combine.
- Preheat oven to 425 degrees.
- Wash and chop sweet potatoes into 1 inch cubes.
- Toss sweet potatoes in olive oil, salt, and pepper on a baking sheet.
- Roast in oven for 30-35 minutes or until tender when pierced with fork.
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