Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon honey
- 1 teaspoon sriracha or to taste
- 1 lime juiced
- Salt and pepper to taste
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- 8 small corn tortillas
Instructions
- In a bowl, whisk together Greek yogurt, Thai sweet chili sauce, honey, sriracha, and lime juice until smooth to create the bang bang sauce. Season with salt and pepper to taste. Cover and refrigerate.
- Toss the shrimp with olive oil, salt, and pepper, then cook in a skillet over medium heat until pink and cooked through, about 3-4 minutes per side.
- In a mixing bowl, combine the shredded cabbage and chopped cilantro, then set aside to use as the taco slaw.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by placing a spoonful of slaw on each tortilla, topping with shrimp, and drizzling with the bang bang sauce.
