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corn tortilla laid out and topped with shrimp, slaw, reddish, jalapeno

Thai Shrimp Tacos


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5 from 1 review

Description

These thai shrimp tacos with asian slaw are banging with flavor & they only take 30 minutes to make! The creamy taco slaw gives these tacos just the right amount of heat. 


Ingredients

Scale
  • 3 cups of bagged coleslaw mix
  • 3 tablespoons mayonnaise (I like Hellmans)
  • 1 tablespoon honey
  • 1/2 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon soy sauce
  • juice from 1/2 a lime
  • 1 lb medium sized shrimp, tails removed & deveined (I used pink argentina shrimp that were previously deveined)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon paprika (use regular or sweet, NOT smoked)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons sweet thai chili sauce (it is with the asian food in the supermarket isle)
  • Optional toppings: cilantro, radish, and jalapeno

Instructions

  1. In a large bowl, whisk together the mayonnaise, grated ginger, rice vinegar, sriracha, honey, lime juice and soy sauce. Add in the coleslaw and mix until combined. Refrigerate until serving.
  2. Rinse and pat dry the shrimp, and place into a medium sized bowl. Season with olive oil, cumin, chili powder, paprika and salt and pepper. Give them a good toss to make sure the seasoning is incorporated.
  3. Heat a large skillet to medium high heat and add in 1 tablespoon of olive oil. Add in the shrimp so that they are laying on one side. Cook for 2 to 3 minutes and flip over. Cook for another 2 to 3 minutes. Turn off heat and toss in the sweet thai chili sauce.
  4. Warm up the corn tortillas.
  5. Assemble the tacos by layering on the shrimp, then the slaw. I also like to add thinly sliced radish, jalapeño and cilantro on top.

Notes

Do not overcook the shrimp. It only needs to cook for a maximum of 3 minutes on each side.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: mexican