Crispy Sweet Chili Shrimp Tacos with Cilantro Slaw

Y'all...I have found another amazingly simple and amazingly delicious meal. And it couldn't be more
simple.

I've never used frozen popcorn shrimp before and really wasn't sure I'd like it, but turns out I LOVED it. I did purchase the SeaPak brand the original recipe author suggested. 

This combination of sweet chili sauce, tangy lime and shrimp is off the charts delicious. 

This recipe is going into the favorite category and maybe, just maybe will make it to the rotation of delicious meals. 

Make this recipe. You won't regret it. 

Crispy Sweet Chili Shrimp Tacos with Cilantro Slaw

Recipe from Black Berry Babe

Serves 6-8

• 18 ounces SeaPak Popcorn Shrimp
• 6 tbsp sweet chili sauce (find in asian aisle)
• 2 tbsp sour cream
• squeeze of lime
• 16 fajita sized soft tortillas
• 2 cups Cilantro Lime Coleslaw (recipe link in notes)

Cilantro Lime Coleslaw

FOR THE CILANTRO LIME DRESSING:

• 1/4 red onion or yellow onion, sliced into very fine strips
• 3 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sugar or Splenda
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

FOR THE CABBAGE SLAW MIX:

• 8 ounces coleslaw mix, green cabbage with carrots
• 4 ounces shredded red cabbage
• 1/3 cup chopped green onion
• 1/3 cup chopped fresh cilantro

Cook shrimp to package specifications. While it's baking; make the coleslaw and sauce.

In small mixing bowl, combine sweet chili sauce, sour cream, and a squeeze of lime juice. Stir until well combine.

In a large bowl, add coleslaw mix, purple cabbage, onion, cilantro and green onions. toss to combine.

In a small bowl, prepare the coleslaw dressing. Add onions, lime juice, olive oil, sugar/splenda, salt and pepper. Whisk vigorously and allow it to rest for 2-3 minutes to allow the lime juice to mellow out the onions.

Pour dressing onto slaw mix, stir and cover. allow to rest in the refrigerator for 10 minutes. Stir again, before serving.

When the shrimp is done; remove the cooked popcorn shrimp from the oven and allow to cool for 1-2 minutes. Transfer to the bowl with the sweet chili sauce mixture. Toss to combine.

To each tortilla, add a few sweet chili shrimp and top with cilantro lime coleslaw. Top with additional fresh cilantro if desired.