Teriyaki Shrimp Tacos with Chili Lime Yogurt

INGREDIENTS

The teriyaki sauce::

1/4 cup

[url]rice vinegar∞http://amzn.to/1SWWnH0[/url]

1/4 cup

water

3 tbsp

[url]soy sauce∞http://amzn.to/1SWWsuj[/url] (or [url]tamari∞http://amzn.to/20Pqz9w[/url] for gluten free)

2 tbsp

[url]canola oil∞http://amzn.to/1SCwIVD[/url]

4 tsp

[url]honey∞http://amzn.to/20PqAdN[/url]

2 tsp

flour (or [url]cornstarch∞http://amzn.to/1SCwLRt[/url] for gluten free)

garlic cloves, minced

4 tsp

grated ginger

The yogurt sauce::

5 3/10 oz

Stonyfield plain whole milk Greek yogurt

1 tsp

[url]chili garlic sauce∞http://amzn.to/20PqG4Y[/url]

1 tsp

fresh lime juice

1 tsp

lime zest

1/8 tsp

salt

The tacos::

1 lb

peeled & deveined large shrimp

2 tsp

[url]olive oil∞http://amzn.to/1K6GkVF[/url]

salt

1/4 tsp

ground pepper

[url]corn tortillas∞http://amzn.to/20PqNNR[/url]

2 2/3 cups

[url]Asian Cucumber & Jicama Slaw∞https://www.cookincanuck.com/2016/02/asian-cucumber-jicama-slaw-recipe/[/url]

3 tbsp

chopped cilantro, for garnish (if desired)