I love me some shrimp tacos. I go through phases where I eat shrimp tacos every night for dinner for a week or two before moving on for a while. In fact, some version of shrimp tacos is probably the most cooked meal I make for myself. Why? Because they are good. Duh. Well, that and they are light and flavorful and pretty healthy for me.
There are so many ways to make shrimp tacos but I always try to combine two components: spice and sweet. They balance each other out and make a kick ass taco. I usually make some type of salsa for my tacos and this recipe had to have one too. Since thai chili seasoning has a bit of a kick to it, I opted for a sweeter pineapple salsa.
And, another note, I used to hate cabbage slaw. When I would go to a restaurant, I would simply pick it off without even trying it. This cabbage slaw is amazing because it has a light sauce on it. While you, too, could totally skip the cabbage slaw if it isn’t your thing but I really think you should give it a try because it adds an extra crunch and freshness to your shrimp tacos.
Seriously prepare these shrimp tacos next Taco Tuesday. You won’t regret it.
Thai Chili Shrimp Tacos with Pineapple Salsa and Cabbage Slaw
Time: 20 minutes
12 corn tortillas
36 large shrimp, uncooked
2 tsp thai chili seasoning
2 tbsp olive oil
1 cup pineapple, chopped
1/4 cup onion, chopped
1 jalapeno, seeded and chopped
2 garlic gloves, chopped
1/4 cup cilantro, chopped
Salt and Pepper (just a few shakes)
3 tbsp lime juice
1/2 cup green cabbage
1/2 cup red cabbage
2 tsp rice vinegar
3 tsp lime juice
Salt and Pepper (here too, just a dash—a shake or two)
Thaw frozen, uncooked shrimp in a bowl with cold water. Mix together the olive oil and thai chili seasoning in a large bowl big enough to hold the shrimp. Toss the shrimp in the mixture and let it marinate while you prepare the pineapple salsa and cabbage slaw.
For the pineapple salsa, chop all of the ingredients and mix together with the lime juice, and salt and pepper. For the cabbage slaw, mix together the rice vinegar and lime juice. Chop the cabbage in small slivers and toss in the rice vinegar mixture. Dash the salt and pepper on top and toss again.
On medium high heat, heat the corn tortilla to soften and warm them up. Then sauté the shrimp for about two minutes each side or until the shrimp is pink (I use a cast iron griddle). Assemble the tacos and eat!