Makes: 4 servings

Total Time: 20-30 minutes

Ingredients:

Shrimp

• 1 lb of peeled and deveined shrimp
• 2 TBS olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• pinch of red pepper flakes (optional)
• pinch of cayenne pepper (optional)

Jalapeno Slaw

• 1 cup white cabbage*
• 1 cup purple cabbage*
• 1 TBS fresh cilantro, chopped
• 1-2 TBS diced pickled jalapenos (or 1-2 fresh)
• 1 TBS olive oil
• 1 TBS raw honey
• juice from 1-2 limes
• salt and pepper to taste

*or you can use premade slaw

Sauce

• 1/4-1/2 cup ranch dressing
• 1-2 TBS sriracha

white corn tortillas

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What to do:

• Pat shrimp dry and sprinkle with salt
• Place all ingredients for shrimp in a shallow dish or zip lock bag and mix up until shrimps are completely covered with marinade. Place in fridge
• Mix all ingredients for slaw together in a large bowl and place in fridge
• Mix sauce ingredients together in a small bowl and place in fridge (for every 1/4 cup of ranch use 1 TBS of sriracha)
• Heat large skillet over medium heat and add olive oil or avocado oil
• Heat your corn tortillas for about 1-2 minutes per side – you want them warm and playable so don’t over cook them or they will get too crunchy. Set aside
• Add more oil to your skillet and add your shrimp
• Cook shrimp for 3 minutes on each side
• Build your tacos – tortilla, sauce, shrimp, coleslaw mix, more sauce (if you’re like me and need things saucy!)

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