Ingredients

• 4-6 white corn tortillas
• 15-20 small-medium white shrimp, raw, peeled
• 1 Tablespoon olive oil
• equal pinches salt, pepper, garlic powder & red pepper flake
• DRESSING
• ¼ cup lime juice (about 2 limes)
• 1 tablespoon freshly grated ginger root
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon Asian-style chili paste
• 2 tablespoon sesame oil (or peanut)
• 1 tablespoon sugar or honey
• SLAW
• 1 cup finely sliced purple cabbage
• ½ cup carrots, sliced into matchsticks
• 3 scallions, chopped
• coarsely chopped cilantro for garnish (optional)
• PEANUT SAUCE
• ½ cup peanut butter (I use all natural crunchy)
• 2 Tbsp. soy sauce
• 1 tsp. chili garlic paste
• 3-4 Tbsp. brown sugar, depending on preference of sweetness
• 1 lime, juiced
• ⅓- 1/2 cup hot water

Instructions

1. Prepare your peanut sauce in a food processor by mixing the first five ingredients and then slowly adding hot water until you’ve reached desired consistency – slightly thick, slightly runny.
2. Prepare your cabbage slaw by adding veggies to a bowl.
3. Prepare your dressing by whisking all ingredients together. Taste to ensure the flavors are where you’d like (I added a bit more honey), and then add to slaw. Set aside.
4. Cook shrimp over medium heat in a dash of olive oil. Season with salt, pepper, garlic powder and red pepper flake and remove once pink.
5. Assemble tacos by adding shrimp to tortillas and topping with slaw and some fresh cilantro. Drizzle with peanut sauce and Sriracha or hot sauce and serve immediately.