Sugar-Free Bang Bang Shrimp Tacos with Creamy Slaw

• 1 lb large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 0.5 cup mayonnaise (sugar-free)
• 2 tbsp sriracha (check for sugar-free)
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 3 cups shredded cabbage (green and/or red)
• 0.5 cup shredded carrots
• 0.25 cup fresh cilantro, chopped
• 8 small corn or flour tortillas
• 4 lime wedges, for serving

1. 1

   Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, paprika, garlic powder, salt, and black pepper until evenly coated.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.

3. 3

   While the shrimp cooks, prepare the Bang Bang sauce: In a small bowl, whisk together the sugar-free mayonnaise, sriracha, lime juice, and rice vinegar until smooth. Taste and adjust sriracha for desired spice.

4. 4

   Prepare the slaw: In a separate medium bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. Pour about half of the Bang Bang sauce over the slaw and toss to coat. Reserve the remaining sauce for drizzling over the tacos.

5. 5

   Warm the tortillas according to package directions (microwave, dry skillet, or oven).

6. 6

   To assemble the tacos, place a spoonful of the creamy slaw into each warm tortilla. Top with cooked shrimp and drizzle with additional Bang Bang sauce. Serve immediately with lime wedges.

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