Shrimp Tacos With Spicy Sriracha Slaw

• For the tacos:
• 8 small flour or corn tortillas
• 2 ounces mozzarella cheese, shredded
• 1 tablespoon olive oil
• 12 medium shrimp, peeled and deveined
• 1/2 lime
• For the spicy slaw:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons sriracha sauce (or more)
• 2 cups shredded green cabbage
• several sprigs of cilantro (optional)

1. Preheat oven to 350u0b0F.
2. Line a baking sheet with parchment paper.
3. Arrange half of the tortillas in a single layer over the parchment paper. Divide shredded cheese evenly among the tortillas and top with a second tortilla.rnBake for about 5 minutes, until tortillas are warm and cheese has melted.
4. Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add shrimp; cook and stir until shrimp are pink and just cooked through, 2 or 3 minutes. Remove from heat. Squeeze lime half evenly over shrimp and season to taste with salt and freshly ground black pepper.
5. To make the spicy slaw, add mayonnaise, sour cream and sriracha to the bottom of a medium bowl and whisk to combine. Add shredded cabbage and toss to coat.
6. Top each double tortilla shell with 3 shrimp then divide the slaw evenly among the tacos. Add a sprig of cilantro to each taco if desired. Serve.

flour, mozzarella cheese, olive oil, shrimp, lime, mayonnaise, sour cream, sriracha sauce, green cabbage, cilantro

Taken from food52.com/recipes/23775-shrimp-tacos-with-spicy-sriracha-slaw (may not work)