Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:

• 1/2 pound cooked shrimp, finely chopped
• Spicy Mayo:
  • 3 tbsp. mayonnaise
  • 2 tsp. Green yogurt
  • 1-2 tbsp. Siracha (or to your taste)
  • 1 tbsp. honey
  • 1 tsp. soy sauce
  • 1/2 tsp sesame oil
• Slaw:
  • 2 cups shredded purple cabbage
  • 3 tbsp. fresh chopped cilantro
  • 3 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 2 tsp. honey
• Rice Paper Shells
• Optional: chopped avocado, green onions, black sesame seed

DIRECTIONS:

1. Cook shrimp. Cool. Chop as directed
2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram