Enjoy these on a weeknight or lazy Sunday afternoon. They come together in just a few minutes. Though I’ve written this to serve two, it scales easily. —Pinch&Swirl
For the tacos:
small flour or corn tortillas
mozzarella cheese, shredded
medium shrimp, peeled and deveined
For the spicy slaw:
sriracha sauce (or more)
shredded green cabbage
several sprigs of cilantro (optional)
In This Recipe
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Arrange half of the tortillas in a single layer over the parchment paper. Divide shredded cheese evenly among the tortillas and top with a second tortilla.
Bake for about 5 minutes, until tortillas are warm and cheese has melted.
Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add shrimp; cook and stir until shrimp are pink and just cooked through, 2 or 3 minutes. Remove from heat. Squeeze lime half evenly over shrimp and season to taste with salt and freshly ground black pepper.
To make the spicy slaw, add mayonnaise, sour cream and sriracha to the bottom of a medium bowl and whisk to combine. Add shredded cabbage and toss to coat.
Top each double tortilla shell with 3 shrimp then divide the slaw evenly among the tacos. Add a sprig of cilantro to each taco if desired. Serve.