Full recipe located at the bottom of the page

Clean and peel shrimp. Set the shrimp in the fridge while you make the slaw. For the slaw, clean out and mince the jalapeno. Combine the cabbage, jalapeno, honey, vinegar, salt and pepper in a bowl. Squeeze the juice of one lime into the slaw. Cut the other lime into slices and set aside.

Next, remove shrimp from fridge and pat dry; season with salt, pepper, paprika, garlic and cayenne. Coat both sides.

Pour the olive oil into a skillet. Cook shrimp for two minutes on each side or until pink. Place the shrimp on a cutting board and coarsely chop.

Line the tortilla with shrimp, then slaw, then ranch and squeeze a lime wedge on top. Garnish with cilantro.

 

 

Ingredients:

• 8-12 soft tortillas
• 1 pound shrimp (fresh or frozen/thawed)
• 1 tsp. paprika
• ½ tsp. garlic powder
• ¼ tsp. ground cayenne pepper
• ¼ tsp. salt
• 1/8 tsp. black pepper
• 1 tbsp. olive oil
• 1 bottle chipotle ranch
• 4 cups shredded cabbage
• 1 jalapeno pepper
• 2 tbsp. apple cider vinegar
• 2 tbsp. honey
• 2 limes
• 1/4 tsp. salt
• Fresh chopped cilantro, for garnish

Instructions:

Clean and peel shrimp. Set the shrimp in the fridge while you make the slaw. For the slaw, clean out and mince the jalapeno. Combine the cabbage, jalapeno, honey, vinegar, salt and pepper in a bowl. Squeeze the juice of one lime into the slaw. Cut the other lime into slices and set aside. Next, pat the shrimp dry and season with salt, pepper, paprika, garlic and cayenne. Coat both sides. Pour the olive oil into a skillet. Cook for two minutes on each side or until pink. Place the shrimp on a cutting board and coarsely chop. Line the tortilla with shrimp, then slaw, then ranch and squeeze a lime wedge on top. Garnish with cilantro.