Time: 30 minutes Serves 4-6

Ingredients:

• 2 pounds shrimp
• 1 Tbsp olive oil
• 1 tsp paprika
• 1/4 cup chopped cilantro
• 4-5 cups romaine lettuce
• 1/3 cup sour cream
• 2 limes
• Tortillas
• Salt and pepper to taste Sriracha Mayo
• 1/3 cup light miracle whip
• 1/2-1 Tbsp Sriracha (to taste) Guacamole
• 3-4 avocados
• 1/2 cup chopped onions
• 4-5 grape tomatoes
• 1 lime, juiced
• Spoonful of sour cream
• Cilantro to taste
• Salt to taste

Instructions:

• Chop onions and dice tomatoes. In a small bowl, mash avocados and add diced tomatoes and onion. Add spoonful of sour cream, lime juice and cilantro to taste.
• Heat a large skillet over medium heat & spray with nonstick cooking spray.
• While skillet is heating, chop shrimp into bite-sized pieces and season with paprika, salt and pepper. Add shrimp in skillet and cook until shrimp is pink and cooked through, about 5-7 minutes.
• While shrimp is cooking, make lettuce slaw. In a separate bowl, combine lettuce, sour cream, and the juice of one lime.
• Make Sriracha mayo by combining Miracle Whip and adding Sriracha to taste.
• Once shrimp is cooked, drizzle with lime juice and cilantro to taste, assemble tacos and top with guac and Sriracha mayo.

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Tips:

• I like to make the guac first because the shrimp takes minutes to cook and I don't like my shrimp getting cold while I make the guac. Plus, you can munch on it while you're making the shrimp!
• You don't need to cut the shrimp into pieces but it makes it easier to eat when they're in taco shells
• Sriracha mayo can also be made with regular mayo - we prefer the sweetness Miracle Whip has and the spice of Sriracha is amazing.
• I like to toast the taco shells by tossing them on the top rack of the oven set at 350°F.