Sriracha Shrimp Tacos with Avocados From Peru
Melt the butter with olive oil, sriracha, honey and garlic in a pan over medium high heat. Cook a few minutes.
Add shrimp & cook for 5-6 minutes or until cooked through (opaque); stir a few times. Mix in the chives.
Remove shrimp from the heat. Layer lettuce, shrimp, cheese, green onion, tomatoes, avocado and cilantro on top of tortillas. Serve while warm.
30 (31-40 count) shrimp, peeled and de-veined
4 (6-inch) tortillas, whole wheat
2 Avocados from Peru, sliced, dipped in lemon or lime juice
2 cups romaine lettuce, sliced
2 cloves garlic, diced
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon sriracha
1 tablespoon honey
Juice from 1/2 lime
Salt and pepper, to taste
Green onion, sliced
Cherry tomatoes, halved