Author Notes
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
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Ingredients
- For the tacos:
-
8
small flour or corn tortillas
-
2 ounces
mozzarella cheese, shredded
-
1 tablespoon
olive oil
-
12
medium shrimp, peeled and deveined
-
1/2
lime
- For the spicy slaw:
-
2 tablespoons
mayonnaise
-
2 tablespoons
sour cream
-
2 teaspoons
sriracha sauce (or more)
-
2 cups
shredded green cabbage
-
several sprigs of cilantro (optional)
Directions
-
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.
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