Firecracker Street Shrimp Tacos

Find the perfect street food fusion recipe with these explosive Firecracker Street Shrimp Tacos that combine the best of Asian and Mexican flavors.

Time: Prep Time: 10 minutes - Cook Time: 5 minutes - Total Time: 15 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Fusion (Asian & Mexican)

Allergens

Shellfish, Tree Nuts (in Thai peanut sauce)

In a large bowl, toss the shrimp with Thai peanut sauce until evenly coated. Season with salt and pepper.
Preheat an outdoor grill or stovetop griddle over medium high heat.
Grill the shrimp for 2 3 minutes per side, until pink and slightly charred.
Warm corn tortillas on the grill or in a dry skillet, about 15 seconds per side.
Assemble tacos with grilled shrimp, cabbage, avocado slices, and a squeeze of lime.

Use a mix of white and green cabbage for added color and texture in your tacos.

For an added spicy kick, add a dash of sriracha to the Thai peanut sauce.

For a nut-free option, substitute the Thai peanut sauce with a regular peanut butter-based sauce.

Can be prepared on a griddle or stovetop for those without access to an outdoor grill.

Shrimp can be pan-fried or baked in the oven as an alternative to grilling.

Store all ingredients separately in the refrigerator. Thai peanut sauce can be stored in an airtight container for up to 2 weeks.

Fresh shrimp should be consumed within 1-2 days of purchase, while tortillas and cabbage will last up to a week.

Arrange tacos on a plate with lime wedges on the side for an authentic street food feel.

Per serving: Calories 350, Fat 21g, Protein 22g, Carbohydrates 24g, Fiber 6g, Sodium 480mg.