# What you need:
→ Shrimp Base
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Sriracha Sauce
07 - 2 tablespoons sriracha sauce
08 - 1 tablespoon honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon 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 pepper, 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 garnish
# Directions:
01 - In a medium bowl, toss 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 seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until well combined and smooth.
04 - Pour prepared sriracha sauce over cooked shrimp and toss gently to coat all pieces evenly. Set aside.
05 - In a separate bowl, gently combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Mix with care to maintain texture and prevent mashing.
06 - Layer each warm tortilla with a small handful of shredded red cabbage, sriracha-coated shrimp, and a generous spoonful of mango salsa.
07 - Arrange finished tacos on serving plates and accompany with lime wedges. Serve immediately while tortillas are warm.
