#sriacha

This shit right here...bruh.

Each droplet is just under a mg. I put probably 10-12 drops on a burrito I ate last week and let me tell ya. I was high by the time I finished.

And it’s a sneaky Ho too because it tastes just like Sriacha. There aren’t any traces of flower so it’s easy to overdo it.

Turkey meatballs 

2 lb. lean ground turkey

1 cup whole wheat panko breadcrumbs

2 eggs

¼ cup green onions, chopped

½ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

For the sauce:

¼ cup Sriracha

3 Tbsp reduced-sodium soy sauce

3 Tbsp rice vinegar

3 Tbsp honey

1 Tbsp grated fresh ginger

3 cloves garlic, minced

½ tsp. toasted sesame oil

Spicy sriacha shrimp tacos

8-12 soft corn tortillas (see notes)

1 pound shrimp (fresh or frozen/thawed)

1 tsp paprika

1/2 tsp garlic powder

1/4 tsp ground cayenne pepper

1/4 tsp salt

1/8 tsp black pepper

1 TBSP avocado oil*

1/4 cup homemade or store-bought ranch dressing**

1 TBSP Sriracha Chili Sauce

1 heaping cup finely shredded/chopped cabbage***

1 jalapeño pepper

1-2 TBSP apple cider vinegar

1 TBSP honey

1 lime

1/8 tsp salt

fresh chopped cilantro, to taste

Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!

Set prepped shrimp in the fridge, covered while you make your slaw and sauce.

For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.

For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.

Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.

Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.

Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!

Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes)