Clean and peel raw shrimp and refrigerate.
For Sriracha Ranch Dressing:
Simply mix Sriracha and ranch dressing together and set aside.
For Cilantro Lime Slaw:
Remove seeds and ribs from jalapeno and mince.
Combine minced jalapeño with cabbage, honey, apple cider vinegar, seasoning salt, pepper and cilantro. Add juice from 1/2 of a lime and mix together. Set aside. Cut remaining lime into slices for the tacos.
Preparing the shrimp:
Pat shrimp dry. Thoroughly season shrimp with a mix of paprika, cayenne, garlic powder, seasoning salt and pepper.
Sauté seasoned shrimp over medium-high heat in olive oil until opaque (about 2 minutes per side) taking care not to over cook.
Cut shrimp into bite sized pieces (if needed).
Place a helping of shrimp on each tortillas, drizzle with Sriracha Ranch sauce, cover with slaw. Squeeze with lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (348g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 183 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 354mg||109 %|
|Sodium 864.7mg||30 %|
|Potassium 630.3mg||17 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.1g|
|Protein 47.5g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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