Tangy Thai-Mex Shrimp Tacos
These vibrant shrimp tacos offer a delightful fusion of Thai and Mexican flavors, with a zesty lime and chili marinated shrimp nestled in warm corn tortillas. A quick pickled cabbage slaw adds a refreshing crunch and a perfect sour counterpoint.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
In a large bowl, combine the shrimp, lime juice, fish sauce, sriracha, minced garlic, and chopped cilantro. Stir to coat the shrimp evenly. Let marinate for at least 15 minutes.
~15 min - 2
While the shrimp marinates, prepare the pickled cabbage. In a small bowl, whisk together the white vinegar, sugar, and salt. Add the shredded red cabbage and toss to combine. Let sit for at least 10 minutes.
~10 min - 3
Heat a tablespoon of oil (optional, if shrimp are sticking) in a frying pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through.
~5 min - 4
Warm the corn tortillas according to package directions (usually a few seconds on each side on a dry skillet or in the microwave).
~2 min - 5
Assemble the tacos: place a portion of the cooked shrimp onto each warm tortilla. Top with the pickled cabbage slaw and sliced avocado.
~3 min
Tips
- For an extra kick, add a finely diced jalapeño to the shrimp marinade.
- Leftover pickled cabbage can be stored in an airtight container in the refrigerator for up to a week, and is also great on other sandwiches or salads.
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