Grilled Shrimp Tacos With Sriracha Mayo Slaw

Add a refreshing option to your grill menu with these shrimp tacos. With sriracha mayo, lime and cotija cheese, your cookout guests will have a light hand-held meal with a little heat.



Shrimp:
1 pound Shrimp, peeled & deveined (about 16-20)
2 tablespoons Olive oil
1 tablespoon Chile powder
1/2 Lime, juice
Kosher salt, to taste
Black pepper, to taste
Slaw:
1 tablespoons Sriracha mayo
1 Lime, juiced and zested
1 tablespoon Olive oil
1/2 Red onion
2 cups Coleslaw mix
Kosher salt, to taste
Black pepper, to taste
1/4 cup Cilantro
Assembly:
8 Corn tortillas
Cotija cheese, to taste
Lime wedges
Cilantro, to taste

Shrimp: Heat a grill or grill pan to medium-high heat. Add the shrimp, olive oil, chile powder, and lime to a large bowl and toss to coat. Season with salt and pepper and place on the grill. Grill about 2 minutes per side until charred and pink all the way through. Set aside.

Slaw: In another large bowl, whisk together the Sriracha mayo, lime, and olive oil. Season with salt and pepper and fold in the onion, cabbage, and cilantro.

Assemble: Warm the corn tortillas on the grill and evenly distribute the shrimp and slaw on each taco. Top with cotija, cilantro, and lime.