# What You Need:
→ Shrimp Base
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Sriracha Sauce
07 - 2 tbsp sriracha sauce
08 - 1 tbsp honey
09 - 1 tbsp lime juice
10 - 1 tsp soy sauce
→ Mango Salsa
11 - 1 large ripe mango, diced
12 - 1/2 small red onion, finely chopped
13 - 1/2 red bell pepper, diced
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt
→ Assembly and Serving
18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges for serving
# Steps:
01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce. Pour the mixture over the cooked shrimp and toss to coat evenly.
04 - Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to preserve fruit integrity.
05 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
06 - Serve immediately with lime wedges on the side.
