Tender shrimp in a spicy sriracha glaze, complemented by a bright mango salsa and soft tortillas. Sweet, spicy, and tangy bliss.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ For the Homemade Sriracha Sauce
07 - 2 tbsp sriracha sauce
08 - 1 tbsp honey
09 - 1 tbsp lime juice
10 - 1 tsp soy sauce
→ For the 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, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt
→ For Serving
18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges
# Directions:
01 - Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from heat.
03 - Whisk together sriracha sauce, honey, lime juice, and soy sauce in a small bowl. Pour over the cooked shrimp and toss to coat evenly.
04 - Combine mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
05 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
06 - Serve immediately with lime wedges on the side.
