Juicy shrimp in sriracha sauce with fresh mango salsa wrapped in warm tortillas for sweet, spicy, tangy perfection.
# Ingredient List:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Sriracha Sauce
07 - 2 tablespoons sriracha sauce
08 - 1 tablespoon honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon soy sauce
→ Mango Salsa
11 - 1 large ripe mango, diced
12 - 1/2 small red onion, finely chopped
13 - 1/2 red bell pepper, diced
14 - 1 small jalapeño pepper, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt
→ Assembly
18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges for serving
# Directions:
01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until the shrimp turns pink and is cooked through. Transfer to a plate.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until combined.
04 - Pour the sriracha glaze over the cooked shrimp and toss gently to coat all pieces evenly.
05 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, fresh cilantro, lime juice, and salt. Mix gently with a spoon to avoid crushing the mango.
06 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with the sriracha-glazed shrimp and a generous spoonful of mango salsa.
07 - Transfer assembled tacos to serving plates and accompany with lime wedges. Serve immediately.
