Asian Shrimp Tacos with Sriracha Cream
1 12 oz package SeaPak® Popcorn Shrimp
10 oz shredded purple cabbage
1/3 cup rice wine vinegar
1 tsp sugar
1 tsp sesame oil
1 tbsp black sesame seeds
1/2 cup sour cream (I used reduced fat)
Juice of one lime
1/2 tbsp sriracha sauce
12 small tortilla shells
Mix together the rice wine vinegar, sugar, and sesame oil. Pour over the cabbage and then stir in the sesame seeds.
In a separate bowl, mix together the sour cream, lime juice, and sriracha sauce.
Assemble the tacos by adding a little bit of chopped lettuce to each shell and then topping with shrimp, slaw, and sriracha cream.