Crowd-Pleaser
Bang Bang Shrimp Tacos
Cotija-Cilantro Corn
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- ¼ cup sweet chili sauce
- ¼ cup mayonnaise
- 2 Tbsp Sriracha
- 1 Tbsp honey
- 1½ cups shredded red or green cabbage
- 12 corn tortillas, toasted
- ½ cup chopped fresh cilantro
Instructions
- Cook shrimp in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes per side or until shrimp are done.
- Meanwhile, stir together chili sauce, mayonnaise, Sriracha, and honey in a small bowl.
- Divide cabbage and shrimp among tortillas. Drizzle with sauce; sprinkle with cilantro.
Side Dish Ingredients
- ½ tsp pepper
- ¼ cup chopped fresh cilantro
- ¼ tsp salt
- 2 Tbsp olive oil
- ¼ cup mayonnaise
- 1 (12-oz) pkg frozen corn kernels
- 1 cup crumbled cotija cheese
Side Dish Instructions
- Transfer corn to a bowl. Add cheese and remaining ingredients to bowl; toss.
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
299
|
226
|
525
|
| Fat (g) | 10 | 18 | 28 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 18 | 6 | 24 |
| Carb (g) | 33 | 13 | 46 |
| Fiber (g) | 3 | 1 | 4 |
| T. Sugs (g) | 11 | 1 | 12 |
| A. Sugs (g) | 7 | 0 | 7 |
