INGREDIENTS
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5 tsp. Sriracha, divided
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2 tbsp. soy sauce
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2 cloves garlic, minced
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1 lb. shrimp, tails removed, peeled and deveined
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1 c. sour cream
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1/2 tsp. sesame oil
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1 tsp. honey
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2 limes
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kosher salt
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2 c. shredded purple cabbage
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1/4 c. fresh chopped cilantro
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1 tbsp. canola oil
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8 corn tortillas