Sriracha Shrimp Tacos

Ingredients:

• 5 tsp. Sriracha, divided
• 2 tbsp. soy sauce
• 2 garlic cloves, minced
• 1 lb. shrimp, tails removed, peeled and deveined
• 1 c. sour cream
• 1/2 tsp. sesame oil
• 1 tsp. honey
• 2 limes
• kosher salt
• 2 c. shredded purple cabbage
• 1/4 c. Chopped cilantro
• 1 tbsp. canola oil
• 8 corn tortillas

Instructions:

1. In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; mix in shrimp until well coated. Set aside to marinate.
2. Meanwhile in a small ziplock bag add sour cream and remaining Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro. Set aside.
3. In a large skillet over medium-high heat drizzle canola oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized and flip. Cook until shrimp are firm, about 3 minutes. Transfer to a plate.
4. In a dry skillet over medium heat, warm tortillas and transfer to a plate. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8″ corner off of the plastic bag and squeeze to drizzle Sriracha sour cream over shrimp. Cut remaining lime into wedges, serve immediately.

From: Delish