Combine ½ cup Skinnygirl Poppyseed Dressing, 1 tablespoon lime juice and Sriracha. Toss half of the mixture with the shrimp. Reserve remaining Dressing mixture. Let shrimp marinate in the dressing mixture while making the salsa
Combine pineapple, mango, papaya, red pepper and green onion. Stir in remaining 1 tablespoon Dressing, remaining lime juice and cilantro
Spray nonstick skillet with cooking spray and heat over medium-high heat. Cook shrimp 6 minutes or until shrimp turn pink
Serve shrimp and salsa in warmed tortillas, garnish with cilantro and drizzle with reserved Dressing mixture, if desired
Ingredients
1/2 cup + 1 tbsp Skinnygirl Poppyseed Dressing, divided
