Ingredients
Scale
- About 2 cups of frozen peeled shrimp, thawed and drained
- 1/4 – 1/3 cup of Japanese Yum Yum Sauce (recipe here) or Sriracha mayo
- Small flour tortillas (6-inch or even smaller)
- Tropical Pineapple Mango Coleslaw (recipe here)
- Sriracha sauce, if desired, and fresh mint or cilantro for garnish
Instructions
- If the shrimp have tails on them, pull them off, then put the thawed, peeled shrimp in a mini food processor with the sauce and pulse to roughly shred the shrimp and mix with the sauce. Taste and add more sauce if needed, gently pulsing just a couple times to mix.
- Scoop about 1/4 cup of the shrimp mixture down the center of each tortilla, then a healthy spoonful of the tropical slaw on top. Garnish with freshly chopped mint and drizzle with sriracha (if desired). Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 2 - 3 tacos