Sweet Chile Shrimp Tacos

Simple zesty tacos with international appeal. Spicy sweet chile shrimp tacos, with crunchy jicama slaw and cool avocado cream is just the kind of meal I like to serve out on the deck on a warm spring evening.

A good taco is a welcomed clash of flavors and textures, from hot and spicy to cool and crisp, all wrapped up in a warm tortilla to complete its portable dining perfection.

I never get tired of tacos. As long as we mix them up, I could eat tacos every night of the week. It’s fun to try different flavor combinations, starting with Mexican classics, then venturing into fusion food favorites.

Today’s thai-inspired sweet chile shrimp tacos are a simple variation we crave on a regular basis.

The spicy-sweet chile and honey glaze roasted with the shrimp gives them fragrant Asian appeal with a kick.

I served the shrimp on a bed of a cool and crunchy jicama slaw with red cabbage and zippy green onions. The crunchy sweet essence of the jicama adds a wonderful contrast to the spicy sweet chile glaze.

If you happen to be on a low-carb diet, you could even skip the tortillas altogether, and double up on the slaw for a sensational salad.

Then top the shrimp tacos (or salad) with cool creamy avocado sauce.

Add a little, or a lot. The avocado sauce helps soften the spicy shrimp, for those with delicate palates.

This shrimp taco recipe is a winner.

All the distinct elements come together in a harmonious marriage of juicy finger-licking flavor.

Have you created an innovative taco recipe before?

I’d love to hear about it.

Tell me about your favorite taco recipe in the comments below!

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Shrimp Tacos

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Thai Sweet Chile Shrimp Tacos with Jicama Slaw and Avocado Cream.

Servings: 10 tacos

Ingredients

US Customary - Metric

For the Shrimp Tacos:

• 1 1/2 pounds large raw shrimp peeled and cleaned
• 2 tablespoons chile garlic sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon oil peanut, vegetable
• 1 clove garlic minced
• Salt and pepper
• 1 package tortillas corn or flour

For the Jicama Slaw:

• 1 cup jicama sliced julienne
• 1 cup shredded red cabbage
• 1/2 cup chopped green onions
• 1 tablespoon rice vinegar
• 1 tablespoon peanut oil
• 1/2 tablespoon honey

For the Avocado Cream:

• 2 ripe avocados
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 clove garlic minced
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 400 degrees F. Place the cleaned shrimp on a large rimmed baking sheet and pat dry with a paper towel. Pour the chile sauce, honey, vinegar, oil and garlic over the top. Toss to coat and sprinkle with salt and pepper. Set aside.
• For the slaw, place the jicama, red cabbage and green onions in a bowl. Drizzle with oil, vinegar and honey. Taste and pepper to taste and toss to coat. Place in the refrigerator to keep cool until ready to serve.
• For the avocado cream sauce, place all ingredients in the food processor and puree until smooth. Refrigerate until ready to serve.
•  Once the oven is hot, bake the shrimp for 4-6 minutes until pink and just barely cooked through. Remove from the oven and toss on the baking sheet to coat in sauce.
• To serve: Warm the tortillas and place them on plates. Top each tortilla with a scoop of jicama slaw, 3-4 shrimp, and a dollop of avocado cream sauce.

Nutrition

Serving: 1taco, Calories: 287kcal, Carbohydrates: 26g, Protein: 18g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 177mg, Sodium: 1022mg, Potassium: 364mg, Fiber: 4g, Sugar: 7g, Vitamin A: 280IU, Vitamin C: 16.2mg, Calcium: 155mg, Iron: 2.8mg

Course: Main Course, Seafood

Cuisine: American, Mexican

Author: Sommer Collier

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