DELICIOUS!!! That’s what I have to say about these tacos! The absolute perfect dish for a warm summer night. Light on calories, exquisite on taste! My suggestion is to make more than enough shrimp so that you have leftovers to throw in your salad for lunch the next day! Topped these babies with some cabbage, avocado, squeeze of lime and drizzle of sriracha. Simple and clean is just best sometimes! EnJOY!
2 lbs. jumbo shrimp, cleaned and tail off
2 tablespoons olive oil
2 tablespoons sriracha sauce plus more for drizzle
pinch of salt
pinch of pepper
cabbage for topping
1 avocado, diced, for topping
1 lime, cut in quarters for squeezing on top
Preheat oven to 400 degrees and line a cooking sheet with foil (for easy cleanup).
Place shrimp in large bowl.
Drizzle olive oil and sriracha and season with salt and pepper.
Place shrimp on cooking sheet and place in the oven for 15-20 minutes.
Remove from oven and place shrimp in a serving bowl.
Warm tortillas 1 at a time in non stick pan (low heat) for 1-2 minutes per side.
Place tortilla on plate and start assembling the taco. You can place 3 whole shrimp in each taco or feel free to cut them in half or thirds.
Top shrimp with avocado and cabbage.
Squeeze with lime, drizzle with sriracha and enJOY!