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Thai Shrimp Tacos

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x

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Ingredients

For the Tacos

  • 1 cup jasmine rice
  • Zest of 1 lime
  • 1 lb shrimp, patted dry, peeled and deveined
  • 1 tablespoon chili garlic sauce
  • Juice of half a lime
  • 2 cloves garlic, minced
  • 8 ounces coleslaw cabbage mix
  • 1/4 cup peanuts, unsalted, roughly chopped, lightly toasted
  • 46 6-inch flour tortillas (810 if doubling up the tortillas for the tacos)
  • Fresh cilantro leaves for garnish

For the Cilantro Avocado Sauce

  • 1/4 cup cilantro leaves
  • 1/2 cup plain yogurt
  • 1/2 of a large avocado
  • Juice of half a lime
  • Pinch of Salt

Instructions

  1. Make Cilantro Avocado Sauce: In a food processor, combine all ingredients and puree until smooth. Add more salt to taste. Set aside to chill.
  2. Rinse jasmine rice with water. Drain. Pour into a small pot with 2 1/2 cups salted water. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 12 minutes, until rice is tender and water has been absorbed. Remove from heat, add lime zest and fluff with a fork. Set aside and keep warm.
  3. While rice is cooking, add 2 tablespoons olive oil to a large skillet. Over medium high heat, add shrimp, a pinch of salt and pepper, and sauté until shrimp are cooked through.
  4. Add chili garlic sauce, lime juice and minced garlic. Cook about 2 minutes, until heated through.
  5. Heat up tortillas. Place a large spoonful of lime jasmine rice and a handful of cabbage coleslaw mix into each tortilla. Top each tortilla with about 4 shrimp plus pan sauce. Drizzle with cilantro avocado sauce, chopped peanuts, and fresh cilantro leaves and serve with a few lime slices.