Grilled Cilantro-Lime Shrimp Tacos with Slaw and Sriracha Ranch
 
Prep time
Cook time
Total time
 
A fresh and just a little spicy shrimp taco that’s perfect for a weeknight – even if you forgot to thaw the shrimp in advance.
Author:
Recipe type: Main
Serves: 5 tacos
Ingredients
  • 20 shrimp (31-40/lb size)
  • Marinade:
  • 1 T cilantro, minced
  • 1 clove garlic, grated
  • 1 T lime juice
  • ⅛ t red pepper flakes, or more to taste
  • ½ T oil
  • ½ T honey
  • ¼ t kosher salt
  • Sriracha Ranch:
  • ½ c ranch, Hidden Valley Buttermilk preferred
  • 1 T sriracha
  • Slaw:
  • 1 T apple cider vinegar
  • 1 T agave
  • ½ lime, juice of
  • ¼ c cilantro, minced
  • Pinch salt
  • 1 ½ c shredded angel hair cabbage/coleslaw mix
  • 10 corn tortillas
  • 4 wooden skewers, soaked for at least 30 minutes.
Instructions
  1. In a medium bowl, whisk together all ingredients in shrimp marinade. Add shrimp and turn to coat. Allow to marinade for 30 minutes on the counter or up to 3 hours in the fridge.
  2. Mix together the ranch and sriracha.
  3. Whisk together the slaw dressing ingredients. Toss with cabbage.
  4. Preheat grill to high.
  5. Skewer the shrimp on wooden skewers.
  6. Warm the tortillas for about 20 seconds per side until they begin to puff and char to your own taste. Keep warm.
  7. Grill the shrimp for 60 to 90 seconds per side until cooked through. If you use larger shrimp than I have it might take a little bit longer. Remove shrimp from skewers.
  8. To assemble the tacos take 2 tortillas, a little sriracha ranch, shrimp and slaw.
Recipe by Gravel & Dine at https://gravelanddine.com/grilled-cilantro-lime-shrimp-tacos-with-slaw-and-sriracha-ranch/