Spicy Asian Shrimp Tacos with Crunchy Slaw and Lime

• 24 extra-jumbo shrimp, peeled, deveined, tails removed
• 3 cups chopped napa cabbage, firmly packed
• 1 medium carrot, shredded
• 4 tablespoons vegetable oil, divided
• 2 teaspoons sugar, divided
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon rice vinegar, or more to taste
• Salt and freshly ground black pepper
• 1/4 cup mayonnaise
• 2 teaspoons sriracha
• 1-1/2 tablespoons lime juice
• 1/4 cup finely chopped cilantro
• 2 scallions, sliced
• 8 flour tortillas, small, 8-inch

• In a mixing bowl, combine the chopped napa cabbage and shredded carrot. Add 2 tablespoons of the oil, 1 teaspoon of sugar and 1/2 teaspoon each of the minced garlic and ginger. Drizzle with rice vinegar, season with salt and pepper, and toss. Set the slaw aside while you prepare the shrimp.
• Place the shrimp in a separate bowl and toss with the remaining garlic and ginger, the remaining 2 tablespoons of oil, and a light seasoning of salt and pepper. Set aside briefly to absorb the flavors.
• Whisk together the mayonnaise, sriracha and the remaining teaspoon of sugar until the sugar dissolves. Adjust the sriracha to taste and set the sauce aside.
• Heat a wok or large skillet over high heat. Add the shrimp mixture and stir-fry until the shrimp turn pink and opaque, about 3 to 4 minutes.
• Deglaze the pan with the lime juice, add the chopped cilantro and sliced scallions, toss to combine, then remove from the heat.
• To assemble, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp, and drizzle roughly 2 teaspoons of the sriracha mayo over each taco. Serve immediately.

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