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
- 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.
- 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.
- 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.
- Warm up the corn tortillas.
- 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