Crispy Sweet Chili Shrimp Tacos with Cilantro Slaw
Ingredients
- 18 ounces popcorn shrimp, frozen
For the sweet chili sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon sour cream
- 2 teaspoons lime juice, fresh
- 1 teaspoon garlic powder
For topping
- 2 cups Cilantro Lime Coleslaw
- 16 soft flour tortillas, street taco sized
Optional, for topping
- fresh cilantro, diced chives, sour cream
Instructions
- Cook frozen popcorn shrimp to package specifications.
- Meanwhile in small mixing bowl, combine sweet chili sauce, sour cream, lime juice and garlic powder. Whisk to combine.
- Remove the cooked popcorn shrimp from the oven and allow to cool for 1-2 minutes. Transfer to the bowl with the sweet chili sauce mixture. Toss to combine.
- To each tortilla, add a few sweet chili shrimp and top with cilantro lime coleslaw. Top with additional fresh cilantro if desired.
Notes
An alternative way to make this is to add the sour cream to the coleslaw, instead of the sweet chili sauce. Toss the cooked shrimp in the sweet chili sauce, then top with creamy slaw.
I used standard popcorn shrimp for this recipe, but it would also pair very well with coconut shrimp.
Serving: 1, Calories: 129kcal, Carbohydrates: 11g, Protein: 18g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 139mg, Sodium: 294mg, Potassium: 270mg, Fiber: 2g, Sugar: 9g, Vitamin A: 48IU, Vitamin C: 9mg, Calcium: 72mg, Iron: 1mg
Did you make this recipe?Please leave a review or share a photo on Instagram.